I was always kind of afraid of dealing with beans but it’s made out to be harder than it is. A can of beans is now approaching $1 US, and I use them quite frequently in soups and chili, etc. Well, a pound of dry beans also costs around $1 US (or $2 US, depending on make and model) - but a pound of dry beans makes roughly about 6 cans’ worth of beans. From a cost perspective, it’s a no-brainer.

Pictured: my favorite, Navy beans, which have an almost ham-like flavor to them - and they’re the cheapest, about $1.29/lb by me at the blue box, I’m sure you could get them cheaper at bulk stores.

Beans need to be kept in the fridge and will go bad if you don’t use them in less than a week unless you use salt, so I do. With salt, they keep for up to two weeks, maybe more, I couldn’t really say because I use them (also they taste better with salt, obviously).

Easy to make, too. They tell you to meticulously look for rocks, I just don’t have time for that. Never ran into one yet. I fill a medium pan with 3-4 cups of water, 1/2 Tbs kosher salt and 1/2 lb (~225g) beans sometime before I go to bed. In the morning, I turn the burner on high until it boils (~7 minutes - be careful, it will boil over) and then turn to lowest setting, put a lid on (slightly cocked) and let them simmer for 2 hours. After that, drain them in a colander and run cold water on them until they lose their heat, put them in a container and into the fridge until you need them in soup or chili or whatever.

Worried that beans can be toxic because you heard that somewhere? That’s only bigger beans like Kidney beans and in any case the cooking is what kills the toxicity (boiling for >30m). Small beans like navy beans and red beans you don’t have to sweat it at all. In theory you should also drain/replace the water after the soaking to eliminate flatulence-inducing saccharides. I just don’t and honestly can’t tell any difference, but you may be more or less sensitive than I am.

Enjoy your beans!

Instant Pot is a game changer. No need to soak overnight anymore. Just drop em in for the recommended pressure cooking settings, give it time to dissipate the pressure naturally (for easier cleanup), and you’re good to go.

I like to match beans and grains that have the same or close to the same cooking time, and make a bunch at once. Bam, easy base for a wide variety of meals for up to a week. This was a life saver when I was doing 10 hour shift factory work. My getting ready for bed routine involved making a coffee/tea mix because I like my caffeine to be ready to drink as soon as I wake up. I would also load a 36 oz leak-proof lunch container with soy curls on the bottom, add some spices and water, pile some Instant Pot gains and beans on top of that, a layer of fozen veggies, and then top it all with whatever sauces or condiments I was craving. Then just heat it up in the microwave at work.

Each batch would last about a week, so including other meals, I would only have to do any cooking 1-3 times a week. Both more easy and convenient, and far less expensive than eating out all the time.

I use chickpeas and make falafel because it’s absurdly easy. Also it freezes very well.

Pressure cooking beans has changed the way I stock my pantry. I go one step further and freeze portions in bags, then just pull them out and thaw whenever I need beans for a recipe. Let’s me keep some ready to use beans on hand at all times.

I was always kind of afraid of dealing with beans but it’s made out to be harder than it is. A can of beans is now approaching $1 US, and I use them quite frequently in soups and chili, etc. Well, a pound of dry beans also costs around $1 US (or $2 US, depending on make and model) - but a pound of dry beans makes roughly about 6 cans’ worth of beans. From a cost perspective, it’s a no-brainer.

Pictured: my favorite, Navy beans, which have an almost ham-like flavor to them - and they’re the cheapest, about $1.29/lb by me at the blue box, I’m sure you could get them cheaper at bulk stores.

Beans need to be kept in the fridge and will go bad if you don’t use them in less than a week unless you use salt, so I do. With salt, they keep for up to two weeks, maybe more, I couldn’t really say because I use them (also they taste better with salt, obviously).

Easy to make, too. They tell you to meticulously look for rocks, I just don’t have time for that. Never ran into one yet. I fill a medium pan with 3-4 cups of water, 1/2 Tbs kosher salt and 1/2 lb (~225g) beans sometime before I go to bed. In the morning, I turn the burner on high until it boils (~7 minutes - be careful, it will boil over) and then turn to lowest setting, put a lid on (slightly cocked) and let them simmer for 2 hours. After that, drain them in a colander and run cold water on them until they lose their heat, put them in a container and into the fridge until you need them in soup or chili or whatever.

Worried that beans can be toxic because you heard that somewhere? That’s only bigger beans like Kidney beans and in any case the cooking is what kills the toxicity (boiling for >30m). Small beans like navy beans and red beans you don’t have to sweat it at all. In theory you should also drain/replace the water after the soaking to eliminate flatulence-inducing saccharides. I just don’t and honestly can’t tell any difference, but you may be more or less sensitive than I am.

Enjoy your beans!

I use chickpeas and make falafel because it’s absurdly easy. Also it freezes very well.

This sounds perfect actually, I’ll try it! A bit al dente is exactly what I’m looking for, thanks!

Awesome. There’s variations in stoves and beans, etc, so if for some reason they’re too al dente, just keep cooking in 15 minute increments until you’re where you want to be.

I’m guessing so. I’m in the Northeast US and our Aldi stores have a Hispanic end cap, but don’t sell chickpeas; I just looked earlier this week.

I was always kind of afraid of dealing with beans but it’s made out to be harder than it is. A can of beans is now approaching $1 US, and I use them quite frequently in soups and chili, etc. Well, a pound of dry beans also costs around $1 US (or $2 US, depending on make and model) - but a pound of dry beans makes roughly about 6 cans’ worth of beans. From a cost perspective, it’s a no-brainer.

Pictured: my favorite, Navy beans, which have an almost ham-like flavor to them - and they’re the cheapest, about $1.29/lb by me at the blue box, I’m sure you could get them cheaper at bulk stores.

Beans need to be kept in the fridge and will go bad if you don’t use them in less than a week unless you use salt, so I do. With salt, they keep for up to two weeks, maybe more, I couldn’t really say because I use them (also they taste better with salt, obviously).

Easy to make, too. They tell you to meticulously look for rocks, I just don’t have time for that. Never ran into one yet. I fill a medium pan with 3-4 cups of water, 1/2 Tbs kosher salt and 1/2 lb (~225g) beans sometime before I go to bed. In the morning, I turn the burner on high until it boils (~7 minutes - be careful, it will boil over) and then turn to lowest setting, put a lid on (slightly cocked) and let them simmer for 2 hours. After that, drain them in a colander and run cold water on them until they lose their heat, put them in a container and into the fridge until you need them in soup or chili or whatever.

Worried that beans can be toxic because you heard that somewhere? That’s only bigger beans like Kidney beans and in any case the cooking is what kills the toxicity (boiling for >30m). Small beans like navy beans and red beans you don’t have to sweat it at all. In theory you should also drain/replace the water after the soaking to eliminate flatulence-inducing saccharides. I just don’t and honestly can’t tell any difference, but you may be more or less sensitive than I am.

Enjoy your beans!

Garbanzo beans for life!

I was always kind of afraid of dealing with beans but it’s made out to be harder than it is. A can of beans is now approaching $1 US, and I use them quite frequently in soups and chili, etc. Well, a pound of dry beans also costs around $1 US (or $2 US, depending on make and model) - but a pound of dry beans makes roughly about 6 cans’ worth of beans. From a cost perspective, it’s a no-brainer.

Pictured: my favorite, Navy beans, which have an almost ham-like flavor to them - and they’re the cheapest, about $1.29/lb by me at the blue box, I’m sure you could get them cheaper at bulk stores.

Beans need to be kept in the fridge and will go bad if you don’t use them in less than a week unless you use salt, so I do. With salt, they keep for up to two weeks, maybe more, I couldn’t really say because I use them (also they taste better with salt, obviously).

Easy to make, too. They tell you to meticulously look for rocks, I just don’t have time for that. Never ran into one yet. I fill a medium pan with 3-4 cups of water, 1/2 Tbs kosher salt and 1/2 lb (~225g) beans sometime before I go to bed. In the morning, I turn the burner on high until it boils (~7 minutes - be careful, it will boil over) and then turn to lowest setting, put a lid on (slightly cocked) and let them simmer for 2 hours. After that, drain them in a colander and run cold water on them until they lose their heat, put them in a container and into the fridge until you need them in soup or chili or whatever.

Worried that beans can be toxic because you heard that somewhere? That’s only bigger beans like Kidney beans and in any case the cooking is what kills the toxicity (boiling for >30m). Small beans like navy beans and red beans you don’t have to sweat it at all. In theory you should also drain/replace the water after the soaking to eliminate flatulence-inducing saccharides. I just don’t and honestly can’t tell any difference, but you may be more or less sensitive than I am.

Enjoy your beans!

Garbanzo with peanut butter, lemon juice, soy sauce over rice