All about the beans.
). That's why the pantry is there, so we can pull from it and create a soul-warming pot of something tasty.
High on the list of pantry staples: beans. Canned or dried, they're ridiculously nutritious, versatile and inexpensive. You can tuck them away on the shelf for a while, although with such a variety out there—and with the possibility of another blizzard because, you know, winter—it's worth putting them in rotation.and the authority on all things legume, to gather bean know-how. In a nutshell: Just eat them.Photo by Danny KimProcessing dried beans starts right in the field, Sando said.
In canning, the beans are blanched; sealed in cans with liquid and often salt and other additives, which help retain the beans' texture and color, and then cooked at high heat under steam pressure, according to theEach has its merits. Canned beans will save you time. Open the can and you're good to go, no overnight soaking or hours of cooking required.
But then, canned beans usually have a whopping amount of sodium. A thorough rinsing and draining can cut the sodium by about 40 percent, according to research cited by theDried beans yield a lot more for less money. A one-pound bag amounts to between six and seven cups of cooked beans, depending on the type. A typical 15-ounce can contains not quite two cups of beans.
And dried beans, when cooked properly, have the ideal texture, which is to say not mushy. Bonus: the leftover cooking liquid or, as Sando calls it, "the gift."
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