Both dried and canned beans are an excellent source of plant protein. This natural food is loaded with fiber plus multiple vitamins and minerals, while also being very cost effective. If you are hoping to cut back on sodium the dried variety is a better choice versus canned. All dried beans are uncooked, so they take longer to prepare. However, you can add your own unique spin to each pot during the cooking process. Preparing a pot of beans is a labor of love, but the reward is delicious and nutritious.
Chances are good that you have some dried beans in your pantry. One basic recipe works for the many different varieties. Choose whichever bean you like then rinse and soak them. Let the beans soak overnight then drain off the water in the morning. Place your beans in a regular pot and cover them with water by about 2 inches. At this stage it’s nice to add some aromatics like onion, garlic or shallots. Fresh herbs like bay leaves, sage, rosemary sprigs, or thyme can add a lot of flavors to dried beans during the cooking process. Simmer the beans anywhere from 1 hour to 4 hours depending on the variety of bean and your desired texture. Pour in additional water if the level gets low while simmering. Cooked beans are a perfect accent to soups, dips, casseroles, burritos and taco filling. Seasoned beans can also stand alone as a hearty comfort food.
