If you are doing it the day of the beans can be quick soaked or soaked for no less than 6 hours.Add beans to a large pot and cover with water.Follow these steps to perfectly prepare your beans for this ham and bean soup: Otherwise, you’ll be left with hard, crunchy, powdery, beans in your soup. The most crucial step in cooking with dried beans is to let them soak overnight. I promise the difference it makes it worth the prep work!) (But I implore you to try dried beans first. Just avoid any dark, red, or black beans. However, if you have no desire to go this route, you can use canned navy beans, Great Northern beans, or white kidney beans. Long story short, soaking your own dried beans is more cost-effective, more nutritious, and more delicious than defaulting to the cans. Dried beans tend to have a better texture after being soaked, drained, and rinsed than what you get in a can, which can be end up being mushy after being cooked.(Learn more via this article from the EWG.) Most canned foods have BPA in their lining.This is crucial for controlling how much salt you want in your dish. Dried beans contain significantly less sodium (virtually none) compared to the canned stuff.Dried beans are healthier than canned beans because they contain more protein, fiber, iron, potassium, and magnesium than canned beans.For example, you can get 2 pounds of dried beans at ALDI for just $1.99, yielding as many beans as there are in 8-9 cans which would cost more than double that price. Dried beans are much cheaper than canned beans.But trust me when I say it really isn’t, and the effort it does require is SO worth it.ĭried beans yield a variety of benefits compared to their conveniently canned counterparts, including: Dried beans? That sounds like too much work. Save Why Does This Ham and Bean Soup Recipe Call for Dried Beans?
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