Finally got behind the dried bean hype after years of canned

Honestly I was team canned beans forever because they're just so easy. But last month I tried cooking a whole bag of dried black beans for the first time after my neighbor in Marietta kept going on about it. Soaked them overnight, tossed in a bay leaf and some garlic, simmered for like 90 minutes. Turned out way creamier than canned and I got 4 meals out of a $1.50 bag instead of $3 for two cans. Has anyone else made the switch and stuck with it?

3 comments

3 Comments

casey2681d agoTop Commenter

You ever try cooking them with a ham hock or smoked turkey wing? Takes that creaminess to another level plus you get that smoky meat flavor without adding salt.

miaprice1d ago

Oh I absolutely got behind that dried bean hype too, my neighbor in Buckhead wouldn't shut up about it so I finally caved. The creamier texture is a game changer, especially with black beans for burrito bowls. I also love that you can control the salt level way better, canned ones are always so salty no matter how much you rinse them. Now I keep a stash of dried lentils and chickpeas too, just soak a big batch on Sunday and use em all week.

brooke_murray1d ago

miaprice's point about controlling the salt is a big one. Once you switch to dried you start realizing how much sodium is hiding in those cans, even the ones labeled low sodium. I also do the Sunday meal prep thing with chickpeas and lentils, especially for soups and salads during the week. Storing them in the fridge after cooking works fine, and they hold up way longer than canned ones do once opened. And that suggestion from casey268 about the ham hock is spot on, I've been doing that with pintos and it really transforms the whole pot.