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Old 08-22-2006, 12:53 PM   #1
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Canned beans or dried?

I like to make chili and soup, and I have a question. Is it preferable to use canned beans or reconstitute dried beans? I have never had luck reconstituting dried beans. They always seem a little hard.

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Old 08-22-2006, 12:54 PM   #2
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I use canned beans for chili
and dried for soup. WHY? Don't ask me. It's just what I do.
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Old 08-22-2006, 12:56 PM   #3
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Canned for me. I have had issues with dried beans too. Sometimes they are too old to reconstitute well. Canned beans have never failed me.
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Old 08-22-2006, 01:07 PM   #4
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If I have time, I prefer to use dried beans, but sometimes you just can't! so I rinse off the canned beans very well and proceed. I always prefer to cook my own because I like to add herbs and sometimes cook the beans in stock for more flavor, and because I sometimes think I can taste the "can"
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Old 08-22-2006, 01:08 PM   #5
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Maybe it's a hard water issue as suggested in this thread.

Soup Beans---how do you make yours?
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Old 08-22-2006, 01:11 PM   #6
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Canned has my vote.... never has failed and I never notice the difference.
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Old 08-22-2006, 01:16 PM   #7
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I think I posted in the other thread that I don't think hard water makes any difference with cooking beans. Give a thought to our pioneer foremothers. I use canned beans for chili and a lot of other things. I also love to cook dried beans.
The MOST important thing about dried beans is their comparative freshness. Even dried beans can be "old" and will not cook to soft.
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Old 08-22-2006, 01:23 PM   #8
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I think old beans might be problematic too, but in my case, I have bought new beans at least 6 times, and at first I thought it might have been old beans, so I bought them at different places. What are the odds that in 6 times at at least 5 different stores ( in two states) that I got old beans?
And the fact that I've never had a problem before cooking beans in WA, KS, or Germany, or at the two other houses I lived at in Mi where I had city water.

And now the beans I cooked today are perfect...they were made with reverse osmosis water.

I say, if your beans are not getting soft after hours of cooking ( 10) and/or if they are shedding thier shells that have the texture of pill capsules, then it's either old beans or it's your water.

I found this link which mentions dry beans and hard water.

http://www.kelleybean.com/Consumer-info.asp
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Old 08-22-2006, 01:50 PM   #9
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Quote:
Originally Posted by pdswife
I use canned beans for chili
and dried for soup. WHY? Don't ask me. It's just what I do.
That's what I do too, usually.

I use dried beans for most all things that call for beans, 'cept chili. I like them better and they come in more interesting varieties.
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Old 08-22-2006, 02:16 PM   #10
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I use the canned beans in chili gravy for chili and I used canned beans in salad (rinse and drain), but I use dried beans for soup and just for a bean dish.
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