does eating canned beans bother you (organic, health, bread, meal)

[ccm123]

I enjoy low sodium black beans from a can and also low sodium refried beans, from a can for my Mexican dishes.

[Naturen]

All these years, I have used dried beans until about last year when I decided to try canned (they were marked down so I figured what the heck plus I have always used the canned refried beans). Now, I use them pretty regularly as long as I can get a good deal on them. But the dried beans are still in the cupboard.

I find that there is a textual difference in the canned versus dried. Canned beans seem to hold their firmness much more than dried beans.

[Mikala43]

Originally Posted by DawnMTL

I've never had beans that were *not* canned. I know that there are other (better?) beans but, truthfully, it never even occurred to me to buy not-canned beans and *do whatever you have to do to them after that.*

I like the texture better, but use canned beans when in a hurry.

The InstaPot is great for cooking them quickly.

[Naturen]

I just made a batch of chili that was delicious!

I thought that I had canned pintos but low and behold all that was in the cupboard were kidney and black beans. Much too late to start a batch of dried pintos from scratch. So, I ended up using the black and kidney beans for the chili. A nice combination.

Originally Posted by Hemlock140

We use them for this, and it's very good! We use several varieties of beans though, and sometimes use ground turkey.

Simple, Perfect Chili Recipe | Ree Drummond | Food Network

[Mikala43]

I grabbed a case of kidney beans on accident (thought they were black beans) so used them as refried beans, not horrible. Man and kidlet liked it better than I did.

[CSD610]

OP: Beans have been canned since before you were born.
Your concern would be valid if you were eating canned beans that came off the prairie during a cattle drive.
Canned anything is fine if you heat the product properly and do not boil it into mush.

[jay5835]

I wouldn't open a can, dig in with a fork, and go "nom, nom," but if I rinse canned beans off and put them in chili, they're wonderful...perfect...just the thing.

However, I prefer to soak and cook white beans when they are the main focus of a dish, such as Marcella Hazan's White Bean Soup. BTW, if anyone tries to make this, it's even better with some fresh spinach added at the end, and Parmigiano-Reggiano and a little EVOO as garnishes. I also add to the soup as it cooks any Parmigiano-Reggiano rinds I have in the fridge.

https://food52.com/recipes/51809-mar...ic-and-parsley

[Threestep2]

Originally Posted by nickerman

there is a recipe that I am interested in that calls for 3 cans of beans. I don't know if thats a good thing to eat that much of anything out of the can. What do you think?

Will you be eating three cans in one setting?

[brownbagg]

i love canned bean, especally pork and beans, I will eat three four cans a week.

[steiconi]

I've been using beans a lot lately, all canned. I used to cook my own, but why bother? Canned texture really is better for many things.

I've been making mixed-bean chili; cannelini, red kidneys, and black beans.
and bean salads, using the same beans, plus corn, beets, and canned green beans (only time I'd use canned green beans). Can't find wax beans around here, or I'd add them, too.