Cooking with Canned Beans

Canned beans are ready to use, versatile and healthful which makes them essential on the SimplyCooking® Pantry.  With all recipes, drain and rinse canned beans before using.  It seems the most popular size is the 15 ounce can so this is the unit used in SimplyCooking® recipes.  So many interesting varieties are available today; we recommend keeping at least these basics in the pantry:
  • garbanzo beans (or chickpeas)
  • black beans
  • kidney beans
  • white beans
If for economy, variety or taste you prefer to use dried beans, the general rule is that 1 cup of dried beans will expand to 2 to 2 1/2 cups after cooking.  Wash the dried beans and soak them overnight in 3 to 4 times as much water as beans.  Discard any rocks that may have been harvested with the beans and remove any floating or moldy beans.  An alternative to the overnight soak is a quick cooking method.  Cover dried beans with cold water, bring to a boil and simmer for 2 minutes.  Remove the pan from heat and let it stand, tightly covered, for about 1 hour.  This is equivalent to 8 hours of soaking.  

With either method, proceed to cook the beans by bringing them to a slow boil in the soaking water.  Reduce the heat and simmer until tender.  The cooking time will depend on the type of bean and where they were grown.  Test for doneness by blowing on a few beans in a spoon.  If the skins burst they are cooked.   Add salt to taste and the beans are ready to add to your recipe.

Everyday recipes using canned beans you may enjoy  --

black bean soup

red beans and rice
rancher's beans
black bean and orzo salad
pasta e fagioli
moroccan lemon chicken
hot bean and artichoke dip