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Showerthought: I swore off dried beans for a decade over one bad pot, then did the math on a $1.29 bag
For ten years I bought canned beans because one batch of dried kidneys I made back in 2014 came out crunchy and I decided I was cursed. Last month I was staring at a $1.29 bag of pintos next to a $1.19 can that holds maybe a third as much, and the math finally bugged me enough to try again. Turns out I was just not soaking them long enough and salting way too early, and a pot of sofrito pintos on Sunday now feeds me lunch through Thursday for under three bucks total. The texture thing people complain about is real if you rush it, so I do the overnight soak and a slow simmer with a bay leaf. What got you to switch back to dried, or did you give up on them for good?
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grant91816d ago
Honestly this is the same thing that happens with so many kitchen habits, one bad experience and we write off the whole thing forever instead of figuring out what actually went wrong. I did the same thing with rice for years because I burned it once, and then I learned I was just cranking the heat too high the whole time. The pattern I keep seeing is that we blame the ingredient when it was really the method, and nobody ever tells you the method because it feels too basic to explain. Same deal with dried beans, people don't soak them or they dump salt in at the start and then swear the canned stuff tastes better. Once you get the soak and the slow simmer right it's not even close, both in price and in how the beans actually taste.
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