Random question about dried beans

[slappy]

I bought some dried beans recently with the intention of cooking and freezing them to use in lieu of canned beans. However, from what I can tell, I will be saving less than $3 for about an hour of (mostly not involved) time. Does that sound right? What have I gotten myself into!?!?!

Here's my math:
Market Basket brand beans are currently 67 cents per can (black beans). From my google search, I can expect about three and a half cans from one pound of dried beans (.99). That averages to about .28 per can of dried beans. I have two bags, which should give me 7 cans. So 7 cans times about a 40 cent saving per can.

I guess I can see why people use canned rather than dry. I know there are other reasons to use dried, like the ability to season them and the ability to buy a big bag and not be as reliant on the grocery store. (looking at you covid) Do many mustachians use dried beans over canned beans?

[MudPuppy]

Cooking beans is a rather hands off process, imo, and even more hands off if you have a pressure cooker since you don’t even have to remember to soak them. I cook with dried beans mostly but before I had a pressure cooker is did keep a couple of cans of beans in the cupboard for if I forgot to soak them.

[slappy]

Cooking beans is a rather hands off process, imo, and even more hands off if you have a pressure cooker since you don’t even have to remember to soak them. I cook with dried beans mostly but before I had a pressure cooker is did keep a couple of cans of beans in the cupboard for if I forgot to soak them.

I do have an instant pot. I didn't even consider that. I get so nervous that I will mess it up somehow.

[MudPuppy]

My spouse busts this recipe out every taco night!

https://www.wellplated.com/instant-pot-refried-beans/

[OtherJen]

Cooking beans is a rather hands off process, imo, and even more hands off if you have a pressure cooker since you don’t even have to remember to soak them. I cook with dried beans mostly but before I had a pressure cooker is did keep a couple of cans of beans in the cupboard for if I forgot to soak them.

I do have an instant pot. I didn't even consider that. I get so nervous that I will mess it up somehow.

I cook beans in mine at least weekly. The only issue I've found is that the beans take several minutes longer than the "Beans" setting on my device. I let them cook under pressure for 20 minutes if I've presoaked, or 25 if I haven't. You might want to play with different cook times on yours. Start with the preset time and if the beans aren't done, just restart the cooker and let them go for a few more minutes under pressure.

@MudPuppy , that recipe looks good!

[Metalcat]

I have a pressure cooker, and a lot of the recipes I use call for dried beans in the first place, so I'm not losing any time.

I do specifically have to cook chick peas for a lot of recipes as no recipe I've seen yet calls for dried chick peas, but I tend to cook multiple things at once, so I'll have them cooking in the background while working on something else. Either that or I set them before leaving to buy groceries and they're ready when I return.

I don't ever cook and save for use later, because of the pressure cooker, it's easy to basically cook them on demand.

The savings is decent, based on the enormous volume of legumes we go through, but the bigger gains are saving on cupboard space, not having to haul heavy cans home, and the taste and texture is orders of magnitude better.

[MudPuppy]

@OtherJen i tend to let the pressure fully release naturally instead of the 10 minutes or whatever described in recipes. I think I just like mushier beans than other people?

[OtherJen]

@OtherJen i tend to let the pressure fully release naturally instead of the 10 minutes or whatever described in recipes. I think I just like mushier beans than other people?

I also do the natural release. The beans still tend to be undercooked unless I increase the cook time. I think it's a quirk of my device.

[slappy]

I have a pressure cooker, and a lot of the recipes I use call for dried beans in the first place, so I'm not losing any time.

I do specifically have to cook chick peas for a lot of recipes as no recipe I've seen yet calls for dried chick peas, but I tend to cook multiple things at once, so I'll have them cooking in the background while working on something else. Either that or I set them before leaving to buy groceries and they're ready when I return.

I don't ever cook and save for use later, because of the pressure cooker, it's easy to basically cook them on demand.

The savings is decent, based on the enormous volume of legumes we go through, but the bigger gains are saving on cupboard space, not having to haul heavy cans home, and the taste and texture is orders of magnitude better.

Well this is interesting. What types of recipes are calling for dried beans? Soups and stuff like that? It sounds like you eat a lot of beans, so I would love to have more ideas. We are newbies to eating a lot of beans and plant based meals.

I like that you brought up just using the pressure cooker same day. That's definitely an option I hadn't thought of!

[MudPuppy]

@OtherJen i tend to let the pressure fully release naturally instead of the 10 minutes or whatever described in recipes. I think I just like mushier beans than other people?

I also do the natural release. The beans still tend to be undercooked unless I increase the cook time. I think it's a quirk of my device.

What device do you have? We use a Ninja Foodi.

[Metalcat]

I have a pressure cooker, and a lot of the recipes I use call for dried beans in the first place, so I'm not losing any time.

I do specifically have to cook chick peas for a lot of recipes as no recipe I've seen yet calls for dried chick peas, but I tend to cook multiple things at once, so I'll have them cooking in the background while working on something else. Either that or I set them before leaving to buy groceries and they're ready when I return.

I don't ever cook and save for use later, because of the pressure cooker, it's easy to basically cook them on demand.

The savings is decent, based on the enormous volume of legumes we go through, but the bigger gains are saving on cupboard space, not having to haul heavy cans home, and the taste and texture is orders of magnitude better.

Well this is interesting. What types of recipes are calling for dried beans? Soups and stuff like that? It sounds like you eat a lot of beans, so I would love to have more ideas. We are newbies to eating a lot of beans and plant based meals.

I like that you brought up just using the pressure cooker same day. That's definitely an option I hadn't thought of!

I only cook vegetarian, so yes, tons and tons of legumes.

Stews, chillies, curries, etc. A number call for dried beans.
You will find a lot of these recipes if you look up instant pot recipes specifically.

However, I never cook kidney beans without soaking them first, they make me very very sick if I don't. So I always soak and cook them first.

I have a guide printed up and taped to the side of the pot referencing cooking times for various beans. It's really very very easy, plus I throw in garlic and a bay leaf, which is a nice touch.

[K_in_the_kitchen]

I use an Instant Pot now, but I've had electric pressure cookers since the mid 1990s.  I typically refer to a bean cooking chart in Lorna Sass's book, Great Vegetarian Cooking Under Pressure.  Electric pressure cookers don't have as high pressure as stovetop, but the times work out well regardless.  I never soak my beans (I have, but it's not needed, and pressure cooking reduces anti nutrients better than soaking), and I always do natural pressure release.  Unsoaked pinto beans need 20 minutes high pressure, black beans need 22.  For reference, I'm at about 1400 foot elevation.

My husband grew up eating beans made from dried beans, so he's never much cared for canned beans.  I do think canned beans can be economical, and I have them in the pantry now because of Covid.  I think I pay 44¢ per can for Aldi canned beans.  Canned beans are probably one of the cheapest, healthiest convince foods out there.

[NotJen]

I know there are other reasons to use dried, like the ability to season them and the ability to buy a big bag and not be as reliant on the grocery store. (looking at you covid) Do many mustachians use dried beans over canned beans?

I exclusively used dried beans now, but it's not very Mustachian because I buy fancy dried beans.  My reason for going dried is that they taste so much better than canned beans.

I don't have an instant pot, but I do use my crock-pot to cook a pound at a time.  It takes a few minutes - saute some aromatics in olive oil, pour them into the pot with beans and water, and cook on high for 3-4 hours.  I use what I need for whatever recipe I'm making, and freeze the rest in can-sized lots.

[mm1970]

I know the feeling.  I switched from dried beans to canned beans awhile back.  They are much easier, plus the environmental factor - I could buy cans that are recycled, but plastic bags of beans are not.  COVID amplified this, because I don't go to the bulk bins anymore.  We tend to buy canned chickpeas, and 8 packs of black beans and refried beans at Costco.  Plus: canned beans produce less gas for us.  I have tried various ways to reduce gas, to very little avail.

BUT, I love dried beans and I have an instant pot, so I still buy them sometimes.  This weekend I made a fantastic baked bean recipe in the instant pot.  6 cups worth for about $2.  Delish.

I have a couple of cookbooks by Jill Nussinow
https://www.amazon.com/New-Fast-Food-Pressure-MInutes/dp/0976708515
https://www.amazon.com/dp/B010KMOPI0/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

I'm not vegan but the recipes are delicious.

At some point I hope to make to the level of @Malkynn  in organization and cooking skills.

[maisymouser]

Cooking beans is a rather hands off process, imo, and even more hands off if you have a pressure cooker since you don’t even have to remember to soak them. I cook with dried beans mostly but before I had a pressure cooker is did keep a couple of cans of beans in the cupboard for if I forgot to soak them.

I do have an instant pot. I didn't even consider that. I get so nervous that I will mess it up somehow.

I actually didn't enjoy cooking with dried beans AT ALL until I started using an instant pot. I would soak the beans overnight and cook them for what seemed like most of the day, only to find out that they were still too chewy. An instant pot took the guesswork away. Throw them in, taste them every 15-20 minutes after an initial 15 minute pressure cycle. Can add seasoning during the cooking in the instant pot as well to help give the beans more flavor during the rehydration. Yum yum.

[Sugaree]

I've come to the same conclusion.  I used to can my own dried beans, but by the time you account for the cost of the beans and the cost of the non-reusable part of the canning lid, you're pretty much saving like 1 cent per can.  So, I don't do it unless the store is out or limiting quantities to a stupid limit (two cans of each type?  really?).  The only exception is chickpeas and I do find that I save money by making my own hummus and beans I can end up mushier than commercially canned chickpeas and make better hummus.

[Metalcat]

At some point I hope to make to the level of @Malkynn  in organization and cooking skills.

I do deeply love and good and efficient system ;)

[mspym]

I do the pressure cook up a big batch of beans and then freeze some approach, I'd never go to effort of canning them after cooking. My freezer normally has some cooked white or black beans and some chickpeas but I also keep some cans in the pantry.

[Metalcat]

I do the pressure cook up a big batch of beans and then freeze some approach, I'd never go to effort of canning them after cooking. My freezer normally has some cooked white or black beans and some chickpeas but I also keep some cans in the pantry.

I have done this as well in the past. I froze them in an airtight container, easy.

[GuitarStv]

We always use dried beans.  Usually you can pick up a gigantic bag of beans once or twice a year and that'll last you through several months of regular bean eating.  Cooking in a pressure cooker/instant pot takes away all the annoying soaking and time that making the beans on the stove usually involves.  No down side.

[slappy]

I do the pressure cook up a big batch of beans and then freeze some approach, I'd never go to effort of canning them after cooking. My freezer normally has some cooked white or black beans and some chickpeas but I also keep some cans in the pantry.

This was my plan. I was just planning to use canning jars to freeze, not to actually can.

[seemsright]

I have a electric pressure cooker and rather cook my dry beans in a crockpot. I just dump some dry beans in the pot, after rinsing, then dump some season salt, and a bag of mixed frozen veggies and cover with water. Cook on low. Start in the morning and they are done by dinner.

5 minutes max. We make a pot or two a week. I add them to all of the meals or we eat as a side dish. Good with some eggs in the morning too.

[nereo]

Not mentioned yet (?) but the biggest reason why I used dried over canned is the space/weight issue.  Much easier to transport a 5lb bag of dried beans than the equivalent 20 cans (or 2lb vs 8 cans).  As we like to have at least 4 varieties on hand its much easier to store dried than canned.

As others have said - the InstantPot was a revelation for beans.

[Metalcat]

Not mentioned yet (?) but the biggest reason why I used dried over canned is the space/weight issue.  Much easier to transport a 5lb bag of dried beans than the equivalent 20 cans (or 2lb vs 8 cans).  As we like to have at least 4 varieties on hand its much easier to store dried than canned.

As others have said - the InstantPot was a revelation for beans.

Yep, I mentioned it. It's a huge issue for me.

[nereo]

Not mentioned yet (?) but the biggest reason why I used dried over canned is the space/weight issue.  Much easier to transport a 5lb bag of dried beans than the equivalent 20 cans (or 2lb vs 8 cans).  As we like to have at least 4 varieties on hand its much easier to store dried than canned.

As others have said - the InstantPot was a revelation for beans.

Yep, I mentioned it. It's a huge issue for me.

Apparently it's a reading-comprehension issue (mine).
Sorry.

[FIence!]

Your math checks out to me, and after trying it a few times I am team canned all the way. The biggest win for homemade is texture, but it's not that drastic in my opinion. Also, calculate in the electricity you're using to cook, especially if it's some all-day method like a crock pot, then you have to use your own supplies for storing the excess beans, idk, it isn't a non-hassle. (Not to mention, soaking black beans overnight stained my favorite melamine bowl and my wooden spoons all turned purple.)

Dr. Michael Greger who developed the plant-based How Not to Die diet and says to eat three servings of beans a day says his family chooses canned because to him the savings aren't worth it.

[SimpleCycle]

We use a combination of dried and canned.  Dried are cheaper but the real savings comes from choosing beans over meat.

Here's a few of my favorite dried beans recipes:

http://www.eatingwell.com/recipe/251746/slow-cooker-black-bean-mushroom-chili/

https://www.budgetbytes.com/slow-cooker-coconut-curry-lentils/

https://www.budgetbytes.com/slow-cooker-black-bean-soup/

[Zikoris]

I only eat chickpeas and lentils, not "regular" beans, but I just throw dried chickpeas in the slow cooker overnight the day before I need them. They seem to do fine. I prefer dried for waste purposes - I try to minimize food packaging, and a sack of chickpeas does pretty well in that regard compared to the equivalent volume of cans.

[FIence!]

Dried are cheaper but the real savings comes from choosing beans over meat.

YES!!!

[Metalcat]

Not mentioned yet (?) but the biggest reason why I used dried over canned is the space/weight issue.  Much easier to transport a 5lb bag of dried beans than the equivalent 20 cans (or 2lb vs 8 cans).  As we like to have at least 4 varieties on hand its much easier to store dried than canned.

As others have said - the InstantPot was a revelation for beans.

Yep, I mentioned it. It's a huge issue for me.

Apparently it's a reading-comprehension issue (mine).
Sorry.

Lol, I honestly doubt I've ever properly read a single post in my entire time here. It's gotten me into trouble a few times.

[FIence!]

Here's a few of my favorite dried beans recipes:
https://www.budgetbytes.com/slow-cooker-coconut-curry-lentils/

Hopefully still on topic here, but I make the above recipe frequently, and where Beth says to use a 15 oz. can of petite diced tomatoes AND a can of tomato sauce, I've replaced both with a single 28 oz. can of crushed tomatoes. The 28 oz. can is under a dollar (.87 if you're willing to shop walmart), is only one can to carry home/store in pantry instead of two, and I think the recipe might even taste better this way.

[Pigeon]

I cook and freeze dried beans over canned because I like the way they taste and the texture is much better.  I'm not crazy about the IP, although I have one.  I've found some variability in cooking time, probably due to the age of the beans, and it's a pain to have to do more cooking if they aren't quite done in the IP.  If you pressure cook them a couple of minutes too long, they are mushy.

I think it's easier just to cook a couple of bags at once leaving them to simmer on the stove when I happen to be home all day and then portion and freeze.

[K_in_the_kitchen]

I was perfectly happy using the slow cooker for beans, but using an electric pressure cooker uses less electricity and I don't have to plan so far ahead.  I still prefer to use the slow cooker if we'll be out all day and want to come home to hot beans.  The Instant Pot keep warm feature doesn't keep foods at a safe temperature for hours, and more than once I've set the IP timer to delay start only to have the electricity blip and the IP not start.  A manual slow cooker is a safer bet if we won't be home.

I also freeze cooked beans, but usually only if we have extras and they won't get eaten before spoiling.  Usually I just cook a big pot of beans and plan to use them in several meals.  If I make pintos we have them with rice the first night, in burrito bowls another night, and then I mash the rest and either use them in tacos or the guys eat them with chips.  A big pot of black beans is eaten with rice one night, in tacos one night, and half of them are made into veggie chili.

I just lost 25# of bulk brown/green lentils to bugs, and they weren't the usual pantry moths.  Luckily the rest of my bulk buckets seem okay.  I didn't have freezer space to freeze the bulk grains and legumes I bought last spring, which I usually do for a full week to help kill any bugs/larvae/eggs.  Luckily the bucket was stored in a closet and not the pantry.  I do wish Aldi stocked canned lentils, as they are one of the more expensive legumes to buy canned.

[Pigeon]

I am curious, K, what is the advantage of canned lentils?  Lentils cook very quickly relative to other beans.

[Metalcat]

I am curious, K, what is the advantage of canned lentils?  Lentils cook very quickly relative to other beans.

I ate them once, and wouldn't do that again.

[mspym]

I am curious, K, what is the advantage of canned lentils?  Lentils cook very quickly relative to other beans.

I ate them once, and wouldn't do that again.

Yeah I bought canned lentil (from Aldi) but only the once, they were mush. I'll just cook those as needed.

[K_in_the_kitchen]

I am curious, K, what is the advantage of canned lentils?  Lentils cook very quickly relative to other beans.

They do cook quickly, and I am mostly a cook from scratch person.  I should have been more clear that I wish I could get them for our food storage.  When Covid hit, I realized I had let food storage slip down in priority, particularly ready-to-eat food storage.  Someone pointed out to me that having hundreds of pounds in dried grains and legumes won't help if we don't have water to cook with or potentially don't have the ability to cook, either of which can happen with various natural disasters.  I went from having zero cans of beans to having 75 or so, and lentils would be nice to include.

In the past I have used canned lentils (Eden brand) to make a quick mujadara.

[mcneally]

Depending on how much beans you eat, sodium content could be a bigger factor than cost. A can of beans has upwards of 100% of recommended daily sodium. Dried beans have roughly zero sodium + whatever you add. I eat beans, salsa and eggs for breakfast almost every day. I don't add any seasoning to the beans. There's sodium in the salsa, but I'd still want salsa if I was using canned beans.

[SoftwareGoddess]

However, I never cook kidney beans without soaking them first, they make me very very sick if I don't. So I always soak and cook them first.

Since you mention it, I thought I'd throw out this PSA on kidney beans: https://en.wikipedia.org/wiki/Phaseolus_vulgaris#Toxicity

[slappy]

Depending on how much beans you eat, sodium content could be a bigger factor than cost. A can of beans has upwards of 100% of recommended daily sodium. Dried beans have roughly zero sodium + whatever you add. I eat beans, salsa and eggs for breakfast almost every day. I don't add any seasoning to the beans. There's sodium in the salsa, but I'd still want salsa if I was using canned beans.

That sounds like a great breakfast!

[John Galt incarnate!]

My husband grew up eating beans made from dried beans, so he's never much cared for canned beans.  .

I prefer dried beans too.

I never tire of eating MY homemade bean soup, especially in winter.

[stashja]

Vegetarian. We buy bulk beans in minimal packaging and cook them in the instant pot, saves money, time space, metal.