Forum > Food
Beans from a can vs cooking from scratch
rocketgirl:
I just use canned beans. The first time I made chili, I used dry beans, soaked them overnight, etc. They were still way too firm. Somebody said the beans may have been old. Well, if I can't tell until they don't work right, I'd rather use canned beans. I also tend to make my cooking decision day of (not being someone who cooks every day), so dry would not work in that instance. I use the 5 minute rice too. So sue me.
merigayle:
and that is why i freeze beans, so i have them on hand. If mine are hard, i generally just put them back in the pressure cooker for 4-5 more minutes. And I cook rice in the pressure cooker, brown rice takes 15-18 minutes!
nadra24:
I think it depends on what you're using the beans for. I eat a lot of beans in salads, and I prefer the firmer texture of canned beans in salad. For use in enchiladas/burritos, soups, gallo pinto, etc. I prefer making my own from dried. I don't do it very often though, because I am not very good about using food that's in my freezer. I forget about it and it gets freezer burned and ruined, and I'm not saving any money over canned beans if I'm throwing food away.
Run Amok:
I have no problem with canned beans, I just prefer the "fresh" ones.
I also use the frozen rice from trader joes. 3 mins in the microwave to perfect rice? Yes please. I don't care that it's more expensive.
rocketgirl:
--- Quote from: merigayle on March 14, 2013, 03:40:49 PM ---and that is why i freeze beans, so i have them on hand. If mine are hard, i generally just put them back in the pressure cooker for 4-5 more minutes. And I cook rice in the pressure cooker, brown rice takes 15-18 minutes!
--- End quote ---
I make a lot of decisions based on what I have too. I don't have (or want) additional kitchen appliances like rice cookers or pressure cookers. Or even a microwave.
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