Dried, Or Canned? Your Burning Bean Questions Answered, Plus 3 Recipes

Here & Now resident chef Kathy Gunst has three nutritious and easy recipes using canned and dried beans, and brings them in for Here & Now‘s Robin Young to taste and share.

Beans 101: Cooking Tips And Nutrition

Beans are not only inexpensive, but also wildly versatile: You can use them in soups, stews, chilis, dips, tacos, enchiladas and more. They can be pureed, mashed, sauteed, stir-fried or baked.

And the bonus? Beans are very good for you.

Dried, Or Canned?

It’s all a matter of time and preference. Beans are one of the few canned foods I rely on when time is tight. Always look for non-BPA cans.

Tips For Cooking Dried Beans

• Making fresh beans is quite simple — you just need to plan ahead. When buying dried beans, look to see if there’s a date on the package. Just because the beans are dried doesn’t mean they last forever; they are best cooked within a year of harvest date.
• When working with dried beans, place the beans in a large colander and check for twigs or tiny pebbles.

Tips For Cooking Canned Beans

• Look for organic varieties.
• Be sure to drain the beans in a colander and place under cold running water to remove the “tinny flavor.” Drain again thoroughly before using.
• Soaking beans overnight is said to make them more digestible. It leaches out enzymes that