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.