Dry versus Canned Bean????
I personal perfer the dried because the canned beans have a weird taste. The dried are more work but I feel the end result is worth the effort. I do enjoy food and cooking.... as well being as a bit of a food snob. ( I admit it, it is out there for everyone to read.) We actual cook every night we are home.
I just want to know if anyone else find that canned beans taste funny. Also, if there are people are people out there who think dried are the only way to go.
humm, i like beans any way they come. I cook 95% of my own beans (except when i'm depressed and don't feel like cooking but need to eat lol). i use a pressure cooker so it takes like half an hour tops to get some beans. i salt the water pretty good....yummy.
I prefer dried, but will buy canned Red Kidney Beans (due to the dangers of not cooking properly, and I'd hate to do that to myself / family) and Chickpeas (because they take S O O O long)regularly and others if I am late in deciding what I want to eat!! I prefer dried as I don't use salt as a rule and I find canned ones are salty even after rinsing.
I prefer dried, but will buy canned Red Kidney Beans (due to the dangers of not cooking properly, and I'd hate to do that to myself / family)
I had never heard that before, so I googled kidney beans and read up about it. And perfect timing, as well, because I just bought some dried kidney beans last weekened. I'm so glad you posted this note!
Here's the info for those in the dark, like me:
Thanks. I didn't know that about kidney beans and it's nice to learn something new!
I eat canned beans for the convenience. They don't taste "funny" to me compared to dry.
Many times I find that canned beans are loaded with sodium and other chemicals as preservatives, etc. (there's one in there to keep them from going mushy) and yes, I find that they are never as good as home-cooked. Some people have doubts about letting them soak overnight; I often use this method: Boil some water in your electric kettle and cover the beans with it; cover the pot and let it stand for an hour. Then cook as usual--use your pressure pan to save time. I've never found that chickpeas take any longer to cook than regular beans...maybe it's the type we have here. I do find that lentils sometimes need soaking, and sometimes cook to mush if pre-soaked; even in the same brand I never know what I'm getting. That's what happens when you shop at a discount market, I guess! :D
If you have a pressure cooker you rarely eat canned beans. ;) There is nothing like freshly cooked garbanzo beans! I always add a generous handful of extra beans for snacking. ;D
That said, I do keep canned beans on hand. I like the Westbrae or Eden brands. Also, in my area, one of these two goes on sale at least once a month & both my regular grocers carry at least one brand & my local HFS has both! I drain & rinse them before using.
Very interesting, about the kidney and soy beans. I, as well, occasionaly use canned beans. I do find that fresh are better, as with anything. Canned things have a 'canny' taste, especially when you are not accustomed to having them. Nonetheless, when I am strapped for time, canned is a way for a quick meal to be made. I wonder if cooked beans could be successfully canned at home (in jars, of course)...hmmm...
I have never cooked dry beans. Do you have to soak them in water first or can you just begin by boiling them, and how long does it take to boil?
you can soak them overnight and most take an hour or two to cook...it depends on the bean.
pressure cookers are *super* for cooking beans. I can take dry garbanzo beans, put them in the pressure cooker, get it to pressure, and half an hour later have cooked beans ready to eat. most other beans take only 20 minutes and it is even less time if you presoak them. i have a really old p. cooker and i love it.
Yes, the joys of pressure cookers. I took Lezly's advice about a year ago (she mentioned a long time ago on this site that Kuhn-Rikon cookers were amazing). I finally bought one. I don't know how I managed without it before. Now, we cook beans 3-5 times a week. I stopped buying canned beans, partly because of the sodium content, and partly because it's more economical to make our own. Anyway, I LOVE the Kuhn-Rikon. It's absolutely fool-proof and I'm not afraid it's going to explode on me.
Agree about the garbanzos, too. We eat them on an almost daily basis. My current favorite is the recipe for a chickpea salad in the Vegan Deli cookbook, by Joanne Stepaniak (mashed chickpeas, chopped celery and spring onion, lemon juice, olive oil, pickle relish, etc). Very yummy.
If I were more creative I would write an Ode to Garbanzo Beans. :D
Ode to Garbanzo Beans ;D
yummy, wholesome garbanzo bean
you're a vegans best friend
so tasty, so small
so shaped like a ball
you're definanty a ten
protien filled, it's time to be seen!!
okay, yeah... my pressure cooker is from the 60s/70s and i always worry that it will explode :P it hasn't yet and i'm not so fearful of it like i once was
;D I like the ode!! Anyway I use canned because I am usually in a rush to make food. I share a kitchen with an omni family and they arent very friendly to my food. Its never fun trying to cook dinner with 3 people hovering around making snide remarks about whatever it is you are going to eat. But some of the taste for the canned beans can be washed away - literally. I usually drain my canned beans and rinse them in water before heating them, in fact whenever I use canned veggies I try to because (even if this doesnt actually help, it makes me feel better about what I'm eating) there is usually a lot of salt added to the canned stuff. :( Dont know why they do that. Grrr. Does anyone know if draining/rinsing actually helps get rid of at least some of the salt?
Also, I had no idea that drinking tea/coffee with an iron-rich meal keeps you from totally absorbing the iron :o Oops! I drink tea with nearly everything I eat. Maybe I'll start having just water with meals.. I wonder if that is true with all teas though? Maybe herbal would be okay.
Herbal would definitely be OK and I imagine so would rinsing the beans. It would get some of the salt off. Since it is soaked in it though, lots is still left in it...
I read somewhere that rinsing canned beans usually removed about half the sodium, as well as removing some of the excess starches that give you gas. (Most vegetarians eat enough beans and whatnot that their bodies are immune to those though; I don't know anyone who actually gets horrible gassy after eating beans. Anything with soy protein isolate still does it to me every once in a while though. :P) That still leaves them with a little more sodium than I care for, but nonetheless, I generally use them anyway. I don't have a pressure cooker. :(
As far as washing other canned produce and the like; true, it will remove a lot of the salt. However, the canning liquid in those is also the cooking liquid, which means it contains a lot of the vitamins and minerals that once belonged in the vegetable. So if you drain it off, you end up with vegetables that have had a lot of their nutritional value stripped away. I generally try to buy the unsalted vegetables, and eat them with their canning liquids whenever possible. I usually just go with whatevers on sale; I like unsalted tomato products and sweet peas.