There are so many reasons to soak your beans—but saving time is not one of them. Call me impatient (or a poor planner), but I never remember to give my dried chickpeas, pintos, or navy beans a bath the night before I cook. Instead, 10 times out of 10, I notice halfway through cutting an onion that I want to add some red or black beans to my stew.
With a flick (or two) of a can opener, soups and salads and sandwiches go from hours to just minutes away. It’s one of those dinner shortcuts I just can’t quit. And, thankfully, I don’t have to. These 11 dishes are just as tasty with either homemade or canned beans. So, go ahead and save soaking for another day because you're having beans tonight.
Do you use canned beans? Or are you a bean-soaker for life? Share your thoughts and tips in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).