Cooking and Baking

Beans: Canned or Dry?

Seems like most of the recipes I see that have beans as an ingredient say to use canned beans. I don't get it. Is it just because they're faster?

If you use dried beans and cook them yourself, you can choose the cooking liquid, the spices, and the amount of salt. You can cook as much as you want and portion it out for the freezer. Dried beans are a lot cheaper and take up less space in the pantry.

So what's with the canned beans? Enlightenment, please!


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