Even though I know dried beans cost less money and outweigh their canned counterparts
in health benefits, I have been shunning them for years. For starters, they scare me. I’ve heard stories of soaking, rinsing, cooking, spicing – and it all seems a little much (for beans).
But being on a frugal grocery store budget, I’ve decided to give them a try, and was very impressed with the results. It was incredibly easy and not too time consuming if you plan it out right. I soaked the beans before I went to work (8 am), and then put them on the stove right when I came home at 5 pm. They were ready promptly at 7 pm for dinner. I made a big vat and used them all week on salads, in tacos, and threw the rest in a chili.
Why Dried Beans
- Less expensive. According to MSNBC, you can get 4 cups of dried beans for 60 cents. The same amount of canned beans would cost you $6.
- Less sodium. Canned bean contain as much as 900 mg of sodium per cup. Using dried beans gives you the power to control how much sodium you want to add.
- No additives. Pre-seasoned beans can contain many additives and ingredients – some, such as animal fat, you may not want. Add your own spices to appease your taste. Many, such as cumin, you probably already have handy.
- Substantial texture. Cooked dried beans were much less soggy than canned beans. I liked the tougher texture and was glad to see the beans did not mush.
- Naturally fat free.
- High in dietary fiber.
- High in protein.
- Great filling food for dieters, vegetarians, and vegans.
Depending on the type on bean, preparation times may vary, but this preparation was successful for black beans.
Choose the quantity you want to cook, keeping in mind that the beans will expand when soaked (mine expanded double their size).