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Cooking boring dried beans


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Home Cooking

Cooking boring dried beans

TBridges | | Oct 30, 2010 01:22 PM

I'm trying to do two things at once: cut down on my meat, and cut down on my sodium. The two together means dried beans.

But I have a problem. We're really big on convenience in our household, which means I'll be cooking up huge batches and IQFing them for future use, so I need neutral flavors for versatility. Another is that I'm trying to keep costs down, and if at any point preparing my dried beans becomes more expensive than canned beans I'm out, so no ham hocks and the like.

And finally, and this is the biggest one and a blasphemy, I'm sure, on this board. We like canned beans. I like my beans to be so squishy they fall apart. I like the flavor of canned beans, and I'm not sure what those flavors are. I usually eat Harris Teeter's canned black or dark red beans.

Maybe I'll branch out into other beans with time. Maybe I'll become a bean connoisseur. But for now, can you help me make bland, too-soft, every day beans?

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