Got schooled on dried beans at the discount grocery in Phoenix

I used to buy canned beans every week for my chili and tacos. Then I ran out of money one Wednesday and grabbed a 2 pound bag of pintos for 1.50 at the Food City on 19th Ave. I soaked them overnight and cooked them low and slow the next morning. One bag made the same amount as 6 cans and cost way less. Now I buy dried beans in bulk and freeze portions. Has anyone else switched from canned and noticed a big difference in taste or texture?

3 comments

3 Comments

elliotadams7d ago

You ever try adding a bay leaf while they cook? Game changer for the flavor. I soak mine with a pinch of baking soda too, softens them up real nice without taking forever. The texture difference is NIGHT and day from canned, honestly. I do a big batch on Sunday and use them all week for burritos, soups, and even mash them for refried beans. Just make sure you rinse them good after soaking, cuts down on the gas.

uma6857d ago

Elliot is right that a little effort goes a long way, and that same principle shows up in a lot of places if you look around. People are in such a rush these days they skip the small steps that really improve things, whether it's cooking or just about anything else. Taking an hour on Sunday to prep beans is just a smarter way to eat well all week without much fuss.

xenagarcia7d ago

idk, canned beans are fine for me. i don't get the big deal about making them from scratch unless you're a total food snob or something. the texture thing is overblown, i've had plenty of good burritos and soups from a can and nobody complained. plus who has time to soak and boil beans all day? i'd rather just pop open a can and be done with it in five minutes. the gas thing is iffy too, i never rinse and i'm fine, maybe some people are just sensitive.