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There are, but its a specialty item, and usually costs quite a bit more than the standard, which still has every bit of the salt it ever had. I think Sav-a-lot store brand has several veggies in unsalted versions, though -- bug they're chintzy on the vegs and heavy on the liquid in their store brands.
Amazing as my grocery carries regular national brands at the same price for no sodium.
Location: where you sip the tea of the breasts of the spinsters of Utica
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Originally Posted by jtur88
There are, but its a specialty item, and usually costs quite a bit more than the standard, which still has every bit of the salt it ever had. I think Sav-a-lot store brand has several veggies in unsalted versions, though -- bug they're chintzy on the vegs and heavy on the liquid in their store brands.
Even the small supermarket here has a few no-salt canned items. Walmart has quite a variety, and of course some of it is dirt cheap, same as ordinary beans. Also, you can order them online at Walmart or Amazon by the case, and if you combine with other items you may be able to get free shipping.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Originally Posted by ScarletG
Amazing as my grocery carries regular national brands at the same price for no sodium.
Same here. I also don't notice any quality difference between national brands and the store brands available to me. Lucky, I guess? Additionally, when using beans in many recipes (say chili or bean + veggie tacos...), I just don't add any other sodium to the dish and end up with perfectly balanced seasoning. If I used low-sodium beans in some of those dishes, I'd probably want to add a bit more salt anyway. (Obviously for dishes that are predominantly beans, like a black bean soup or something, low-sodium is great.)
To the original post: I use all kinds. I'm grateful for canned beans for adding to quick meals (happens A LOT). No argument that dried or fresh are of higher flavor/texture quality - that's true. In some recipes the difference is negligible and the time factor makes the cans win out.
Location: Earth, a nice neighborhood in the Milky Way
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Originally Posted by almost3am
We cook black beans about every other week. We use dried and a pressure cooker. I don't think we have made beans any other way...but have tried other types of beans, only to come back to black.
Second on the pressure cooker for dried beans. The pressure cooker decreases the time to cook the beans dramatically. I presoak, but it is not strictly necessary. The beans prepared this way are so much more flavorful than canned.
Black beans are fantastic, but recently I have really been liking central American red beans. Their size is approximately that of the black beans.
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