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Beans - canned vs dry

judybird | Jul 7, 200507:22 PM

In my desire to use foods with the least amount of processing, I often start with dried beans to make dishes like white bean soup or black bean and corn salad. In a pinch from time to time, I've used canned - and I have to say, by the time they're seasoned appropriately and mixed with other ingredients, I don't know if I could tell the difference! So what's the story - should starting with dried beans give you a tastier dish?

Of course dried is a lot cheaper and if I'm cooking for a huge crowd, that's my choice, but otherwise?

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