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Appreciation post: dried beans over canned cut my lunch cost from $1.80 to about 40 cents
I always grabbed the $1.20 cans of black beans because soaking a bag overnight felt like too much planning. Then my sister in Fresno handed me a bag of pinto beans from her pantry and I figured why not. A 2 pound bag runs about $2.50 and makes roughly 12 cups cooked, while the same amount from cans costs around $9. The real shock was taste, the pot beans actually hold their shape in chili instead of turning to mush. Now I do a big batch on Sunday, freeze half in jars, and lunch is handled. Anyone got a trick for keeping the skins from splitting when they hit the hot pan?
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thea_bell16d ago
My buddy ran into the same splitting issue and his fix was to let the beans cool in the liquid before they ever touch a pan. Cold beans hitting hot oil are what blow the skins out, so he pulls them straight from the fridge and it helped a ton. He also said salting too early can make the skins tough, so he holds the salt until the end. One other thing he swears by is a splash of oil in the cooking water, sounds weird but he says it keeps them from rubbing and cracking. Might be worth a shot next batch.
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