Dried, Or Canned? Your Burning Bean Questions Answered, Plus 3 Recipes
Beans are not only inexpensive, but also nutritious and wildly versatile.
Here & Now resident chef Kathy Gunst has three nutritious and easy recipes using canned and dried beans, and brings them in for Here & Now‘s Robin Young to taste and share.
Beans 101: Cooking Tips And Nutrition
Beans are not only inexpensive, but also wildly versatile: You can use them in soups, stews, chilis, dips, tacos, enchiladas and more. They can be pureed, mashed, sauteed, stir-fried or baked.
And the bonus? Beans are very good for you.
Dried, Or Canned?
It’s all a matter of time and preference. Beans are one of the few canned foods I rely on when time is tight. Always look for non-BPA cans.
Tips For Cooking Dried Beans
- Making fresh beans is quite simple — you just need to plan ahead. When buying dried beans, look to see if there’s a date on the package. Just because the beans are dried doesn’t mean they last forever; they are best cooked within a year of harvest date.
- When working with dried beans, place the beans in a large colander and check for twigs or tiny pebbles.
Tips For Cooking Canned Beans
- Look for organic varieties.
- Be sure to drain the beans in a colander and place under cold running water to remove the “tinny flavor.” Drain again thoroughly before using.
- Soaking beans overnight is said to make them more digestible. It leaches out enzymes that
