I want to use canned beans instead of dried. What should I do amount the amount of water and the cookimg time??
I can’t get good, fresh dried beans here in Japan. Often no matter how long I leave them in water to plump, they often have hard centers after cooking.
I want to use canned beans for both the cannelloni beans and the chickpeas. I can get good Italian canned beans here in Japan.
My question is should I use less water?? The recipe calls 6 cups. If so, how much should I use?
Also, I assume the cooking time would be reduced by an hour (I guess) as the beans are already cooked??
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Recipe question for:
Minestrone Soup
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5 Comments
For quantity, use a total of about 2cups drained canned beans (more or less, doesn’t have to a perfect measure).
You could use all one flavor of bean, or both - if you have use for any leftovers you might have.
Reduce the 6 cups water to 3 or 4 cups total.
Cook soup half to one hour total…. Taste at the midpoint and see what you think of the texture. Continue if needed.
Go easy on the added salt as the canned beans will likely have their own.
Enjoy the minestrone!
One more thought on the total cook time for the soup:
The hour time can give you better taste but softer vegetables.
Decide as you cook and taste where the trade-off is for you.
Or do half-batches at different lengths if time and see which you and your house prefer.