Having a crazy hectic schedule, I'm finding it hard to prepare dried beans. Other than the sodium content of canned beans what other things should I take into consideration? I will try to squeeze in some dried beans but I think I will need to also keep stock of canned. Any helpful info would be great. :)
I prefer dried. I make a big pot of beans every weekend that I use for various recipes through out the week. ( tostadas, burritos, wraps, brow rice & beans etc.) You can cook them in a slow cooker but I prefer the stop top method with Kombu for about an 1.5 hours. I stay away from canned products whenever I can.
I prefer to buy dried. It is less expensive and there are only a select few brands (such as the aforementioned Eden Foods) that offer BPA-free lining. Canned are perfect if you're pressed for time but it is considerably more expensive than simply buying organic dried beans in bulk. I find it helps to just make a big pot of various beans for the week and store them in the fridge, so you can have them on hand whenever needed.
Hi Dawn, my husband and I buy only canned. It's easier for us and while dried is probably better (and cheaper) canned really works for us in the convenience department and well, baby steps, right?
Katherine, thank you so much for the info on Eden Foods. I've seen the brand but I didn't notice a difference in taste so I went back to our local no name organic cans. I didn't know they soaked their beans in kombu! Definitely worth a second look.
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