SoupsWhat to CookVegetarian CookingWinterBeans, Beans

10 Recipes that Prove Dried Beans are Worth It

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A confession: When a recipe calls for soaking dried beans overnight, I nearly never do it. I go to the store, buy a can of beans, open it, and proceed from there. I’ve just saved myself 12 hours, I think. Just the model of efficiency.

But my self-congratulation is misguided for a couple of reasons. First, beans are possibly the only realm in which I'm efficient. Second, the texture and flavor of homemade beans are far superior to the canned variety (no tinniness or mushiness!). Once cooked, they last in the refrigerator for a week or in the freezer for months. They can add some substance to a soup, or become a topping for toast, a non-dairy milk, or even a dessert.

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Today, I will become a Person Who Soaks Beans Overnight. I hope you will join me in this resolution. (Or one of these 57 others.)

Coffee-Infused Braised Lamb Shanks and Beans
Coffee-Infused Braised Lamb Shanks and Beans
Brussels Sprouts and Chickpeas
Brussels Sprouts and Chickpeas
Homemade Soy Milk (Cook First Method)
Homemade Soy Milk (Cook First Method)
Yotam Ottolenghi & Sami Tamimi's Basic Hummus
Yotam Ottolenghi & Sami Tamimi's Basic Hummus
Garlicky Smothered White Beans on Toast
Garlicky Smothered White Beans on Toast
Lobios Salad (Spiced Kidney Beans with Herbs and Feta)
Lobios Salad (Spiced Kidney Beans with Herbs and Feta)
White Bean Soup
White Bean Soup
Red Bean Buns
Red Bean Buns
Pasta e Ceci (Pasta with Chickpeas)
Pasta e Ceci (Pasta with Chickpeas)
Red Rice and Beans
Red Rice and Beans
Heidi Swanson's Pan-Fried Giant White Beans with Kale
Heidi Swanson's Pan-Fried Giant White Beans with Kale

Do you prefer dried beans to canned? Tell us why (or why not) in the comments!

Tags: dried beans