When it comes to the choice between dried beans and canned beans, I always use dried beans. I don't find it is much work to prepare them, although you do have to plan ahead. When I cook the beans, I tend to do a large quantity at once, and then freeze them in 2 or 3 cup portions labelled with the date. That way, it's almost as easy as pulling a can out of the cupboard, uses much less packaging, and doesn't have any dread additives and preservatives, or BPA. And is very economical.
Here's how I cook beans:
1. put the beans in a large pot
2. rinse them with water, drain, and pick out any detritus such as stones or twigs (seriously), or discoloured or otherwise unappetizing looking beans
3. put the large pot on the stove
4. cover the beans with water (I use boiling water from the kettle)
5. bring the pot to a boil.
6. boil the beans for 1 or 2 minutes, then remove from the heat
7. allow to sit for 1 or 2 hours, or overnight
8. drain the pot and rinse the beans well, preferably in a colander
9. return the beans to the pot
10. add enough water to just cover the beans
11. add some coconut oil and sea salt
12. boil for 1 1/2 hours.
13. turn off the heat when the beans are soft enough, and hopefully all the water will be absorbed
14. enjoy as they are, add them to soup, cook 'em with rice, make a stew, etc.
15. freeze the extras in portions that will be good for adding to soup or stew, or eating by themselves.
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