Really, canned beans are one of those shortcuts no one should feel bad about. Personally, I love using dried beans and do not find them to be too labor intensive, but for the most part canned will do just fine. There are a few varieties that I believe end up with a better texture if you start with dried, but the main reason to do so is a larger selection of dried beans in comparison to canned. All you need to do when using dried beans is soak them in water the night before. Drain, rinse, then cook for anywhere between 45 and 90 minutes, depending on the bean. If you’ve forgotten to pre-soak, you can do a “quick soak” by bringing them to the boil, then letting them sit in the warm water for an hour. Change the water, then proceed with cooking them as usual.
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