18
I finally did a side by side test with dried beans versus canned
For years I just grabbed cans of black beans for chili, thinking it was the cheap and easy way. Last month, I bought a two pound bag of dried beans for $2.50 at the local market and decided to do a real test. I made two identical pots of my basic chili recipe, one with soaked and cooked dried beans, the other with two cans I drained. The difference was not small. The dried bean pot made almost double the amount of food for less than half the cost of the canned version. The texture was also way better, they held their shape and didn't get mushy. The only real work was remembering to soak them the night before, which took maybe two minutes of my time. Has anyone else made the switch and found a favorite bean type for this?
3 comments
Log in to join the discussion
Log In3 Comments
river_dixon11d ago
Man, I feel this so hard. I was the same way with canned chickpeas for hummus, always thinking it was fine until I tried the dried ones. They just have this creaminess that the canned version can't touch, and they don't leave that weird tinny taste behind. I get what @the_jenny is saying about texture being the game changer, it's like you're actually tasting the bean itself and not just a soft filler. It's one of those things you don't realize you're missing until you try it.
7
the_jenny11d ago
You saying the texture was way better is what gets me. I was a canned bean loyalist forever but that one detail made me try it. Now I'm never going back.
2