Hi:
I use beans fairly regularly in cooking (usually black and garbanzo), but I always use canned.
I'd say that about 95% of the time when I cook, it's for 2 or 1, so I tend to "fly by the seat of my pants" when figuring out what to make. This makes dry beans tough for me, because they take so much forethought and time with the soaking in water and all that.
I'm looking for comments from those of you who are familiar with both canned and dry; specifically, how "worth it" is it to go the long route? All comments welcome.
Thanks
Matt
I use beans fairly regularly in cooking (usually black and garbanzo), but I always use canned.
I'd say that about 95% of the time when I cook, it's for 2 or 1, so I tend to "fly by the seat of my pants" when figuring out what to make. This makes dry beans tough for me, because they take so much forethought and time with the soaking in water and all that.
I'm looking for comments from those of you who are familiar with both canned and dry; specifically, how "worth it" is it to go the long route? All comments welcome.
Thanks
Matt