Beans are cheap. Dried beans are cheaper. Like 70% cheaper than canned. And with none of the pesky BPA that lines many cans. Cooked beans can also be frozen, to make them nearly as convenient as canned beans. If you’ve been putting off using dried beans because you always forget to soak them overnight, you’ll be glad to learn that that requirement has been debunked: you can start with dried beans right from the pantry and have a delicious finished product in 1-3 hours on the stove, depending on the variety. Which happens to be just about the amount of time needed to do a load or three of laundry, so it’s win-win. Or you can use your slow-cooker and come home from a long day’s work to a delicious dinner that’s crazy inexpensive
The Internet abounds with recipes for cooking dried beans, but this past weekend, I used this Tejano Pinto Bean recipe from The Food Charlatan. Actually, I adapted the recipe to use some of the stock I made from our Thanksgiving smoked turkey carcass, which made the beans smoky and awesome, and amazing on nachos!
Do you have a favorite dried bean recipe? Please share in the comments!