1. What's the opinion about doing dried, soaked beans yourself -vs- canned beans?
2. If you do use the canned do you off the liquid or do you keep it?
For background I usually use canned. I wash the canning liquid out and use canned chicken broth for the stock. My favorite bean is black, black-eyed peas and/or the baby whites. Typically I saute the fragrants (onion, garlic, bell pepper etc.) add the stock, bacon, ham or ham-hock(cooked), tomatoe then the spices.
What's your opinion?