The Benefits of Cooking with Dried Beans

Beans come in many varieties. They’re packed with protein and fiber, low in fat and calories and exceptionally high in a wide variety of vitamins and minerals. There’s no question that beans are great for any meal whether part of the main dish or as a side dish.

But the burning question remains….is cooking with dried beans instead of canned beans worth the extra time and effort?

The answer is a resounding YES!

Cost-dried beans are a far better value coming in at about 25 cents/cup vs. canned beans at 60 cents/cup.

Sodium-canned beans contain 400-500 mg of sodium per ½ cup. Using dried beans allows for the control of sodium especially important to those on sodium-restricted diets.

BPA Exposure-most cans are lined with BPA-containing resin, and according to the Mayo Clinic, some research has shown that BPA can seep into food from containers that are made with it. Dried beans eliminate the BPA factor.

Nutrition-soaking beans unlocks the nutrients and health benefits of beans.

Flavor and Texture-soaking beans releases flavors and a texture that canned beans cannot compete with.

Convenience-canned beans have long been the quick and easy go to for meal preparation but in the 21st century technology has made soaking beans a lot faster and easier. Use a slow cooker or an Instant Pot to enjoy all the benefits of dried beans with the ease of cooking with canned beans.