Question about cooking dried beans from scratch vs. canned

I made chili two ways this week, one with canned beans and one with a bag of dried pintos I soaked overnight. The dried beans cost 89 cents and made way more food, plus the texture was way better, not mushy at all. Has anyone else found a big difference with certain types of beans?

2 comments

2 Comments

umabailey15d ago

Oh totally! I've noticed that with chickpeas especially, they get so creamy inside but still hold their shape perfectly. It's a total game changer for hummus!

maxmurphy15d ago

See, I've never gotten that result. Mine always end up either falling apart into mush or staying a bit too firm in the middle. Maybe my stove runs hot, but that perfect creamy-yet-whole texture feels like a myth from a cooking blog. I just use canned now because the payoff for all that soaking and simmering never seems to work out for me.