Chief Longwind Of The North
Certified/Certifiable
I use both. If I'm making a flavored bean dish, like baked beans, I use dried beans so that I can control the flavor and texture. If I'm making chili, I use canned pinto and dark kidney beans, as it's so much more convenient, and the other flavors marry well with the canned beans.
Often, it depends on how much time is available to me. I've been known to doctor a can of VanCamp's Pork & beans to make a stove-top baked beans that tastes pretty darned good. Now the baked beans made from dried is superior, IMHO, but it takes more time.
For three bean salad, I use canned. Again, once rinsed, and made into my recipe, the other aromatics, and flavors work well with the canned beans.
With lentils, dried peas, and split peas, I always use dried. I normally use my pressure cooker to speed the cooking process. I always use salted water with dried legumes.
If we're talking fresh green or wax beans, or any kind of peas that have been picked fresh, I steam, or stir-fry them.
Beans are up there with blueberries and apple pie as part of favorite food folder.
Seeeeeeya; Chief Longwind of the North
Often, it depends on how much time is available to me. I've been known to doctor a can of VanCamp's Pork & beans to make a stove-top baked beans that tastes pretty darned good. Now the baked beans made from dried is superior, IMHO, but it takes more time.
For three bean salad, I use canned. Again, once rinsed, and made into my recipe, the other aromatics, and flavors work well with the canned beans.
With lentils, dried peas, and split peas, I always use dried. I normally use my pressure cooker to speed the cooking process. I always use salted water with dried legumes.
If we're talking fresh green or wax beans, or any kind of peas that have been picked fresh, I steam, or stir-fry them.
Beans are up there with blueberries and apple pie as part of favorite food folder.
Seeeeeeya; Chief Longwind of the North