So for most recipes (soup, cassoulet, chili, etc.) is there any reason
having to do with the "quality" of the finished dish, to prefer dried
beans?

Are there *any* dishes where it matters?

If somebody served you two versions of a dish, identical except for
dried vs. canned beans, could you tell which was which? How?

Isaac

On Tue, 28 Jun 2005 22:39:42 -0700, Isaac Wingfield wrote:

>
> If somebody served you two versions of a dish, identical except for
> dried vs. canned beans, could you tell which was which? How?

More importantly... how would YOU tell the difference?

_.-In rec.food.cooking, Isaac Wingfield wrote the following -._
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?

The only reason I prefer the dried beens is because of all the other
things they put in the cans like corn syrup.

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

On Wed 29 Jun 2005 12:17:06a, Faux_Pseudo wrote in rec.food.cooking:

> _.-In rec.food.cooking, Isaac Wingfield wrote the following -._
>> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
>> having to do with the "quality" of the finished dish, to prefer dried
>> beans?
>
> The only reason I prefer the dried beens is because of all the other
> things they put in the cans like corn syrup.
>

If you're buying plain canned beans, they contain nothing added except,
perhaps, salt and sodium benzoate.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Isaac Wingfield wrote:
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?

None that I can think of.

> Are there *any* dishes where it matters?

None that I can think of.

> If somebody served you two versions of a dish, identical except for
> dried vs. canned beans, could you tell which was which? How?

The canned beans would be more uniform and smoother.

Pastorio

That is my problem with canned beans, or caned anything. They are
sooooo salty !

Rosie

Faux_Pseudo wrote:
> Isaac Wingfield wrote:
> > So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> > having to do with the "quality" of the finished dish, to prefer dried
> > beans?
>
> The only reason I prefer the dried beens is because of all the other
> things they put in the cans like corn syrup.

There's no corn syrup in canned beans... why don't you read the
label... oh, you can't read.

Sheldon

"Isaac Wingfield" > wrote in message
...
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?
>
> Are there *any* dishes where it matters?
>
> If somebody served you two versions of a dish, identical except for
> dried vs. canned beans, could you tell which was which? How?
>
> Isaac

IMHO the difference is the canned beans are generally overcooked. Second canned
beans are cooked "Their Way" I prefer to have the beans cooked "My Way". In
short I prefer the flexibility to flavor the beans not the broth.

Dimitri

The only differences I can think of is that canned beans are often
fairly mushy and frequently very salty. You can cook dried beans to a
different consistency, and control the salt content. Dried beans are
often far less expensive at the store, but that doesn't affect the
final product's quality.

Most of the time, I use canned beans. Rinse a few times to remove some
of the excess salt.

If you are going for a high quality result, you will want to pick over
the beans, dried or canned, to make sure everything is good. Cheap
canned beans frequently have smashed or broken beans, but I never see a
recipe calling for canned beans to be picked over like dried beans.

Dean G.

On 2005-06-29, Wayne Boatwright > wrote:

> If you're buying plain canned beans, they contain nothing added except,
> perhaps, salt and sodium benzoate.

Nope, just salt and water.

nb

On 2005-06-29, rosie > wrote:
> That is my problem with canned beans, or caned anything. They are
> sooooo salty !

You should look for the "diet" version. Canning's dirty little
secret: the only difference between regular and diet canned food is
they turn off the salt injector and change the label ...oh, and up the
price!

nb

Isaac Wingfield wrote:
>
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?

In the case of kidney beans I prefer canned. They
tend to have a better texture than most canned beans
and do not get mushy. I have tried cooking my own a
couple of times but gave up in disgust as the beans
never cooked properly and stayed very hard. Maybe it
was just my bad luck with the particular beans I bought
at the time but since you can get perfectly good canned
ones, why go through the work and aggravation.

Now with other types of beans I think it does matter.
For my taste most canned beans are too mushy. I like
my beans still fairly firm.

I always cook my own Great Northerns for Boston-style
Baked Beans.

I recently tried Bush's canned black-eyed peas and they
weren't too bad but I still prefer to cook them myself.

Garbanzos (chick peas) I think are okay canned. I've
never cooked them from scratch and probably never will.
Don't see the need.

Dried limas I cook myself. I'm not sure there even
are any canned ones. I've seen canned butter beans
but they're not quite the same thing. I have eaten
the seasoned canned butter beans and they seem to be
okay.

I also prefer my own black beans but the canned ones
aren't too bad in a pinch.

I don't cook many other types of dried beans such as
pinto, navy, Anasazi, adzuki, cranberry, cannellini,
fava, red beans, flageolets, etc.

> Are there *any* dishes where it matters?

For me it matters most in baked beans. I really hate
mushy baked beans. I never eat canned baked beans and
I always use Great Northerns and cook them myself.

> If somebody served you two versions of a dish, identical except for
> dried vs. canned beans, could you tell which was which? How?

Mostly by the texture of the beans in most cases as
canned will always be mushier.

Kate

rosie wrote:
>
> That is my problem with canned beans, or caned anything. They are
> sooooo salty !
>
> Rosie

That's odd because I use lots of canned items - kidney beans,
corn, tomatoes, etc. - and I have never found anything to be
too salty and I don't like a lot of salt in my food.

There are many commercially prepared foods that I do find
too salty - most chips for one - but the plain things like
canned vegetables, etc. are never salty tasting to me.

Kate

Isaac Wingfield wrote:
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?


If I'm going to make bean soup, say pinto bean soup with a nice ham
bone in it, then dried beans are what I use. Otherwise, canned. I have
a variety of canned beans in the pantry: black, pinto, red, kidney,
etc. That allows me flexibility to make something with beans when I
feel like it. With dried you have to plan at least a few hours ahead.




Brian

"Dried limas I cook myself. I'm not sure there even are any canned
ones. I've seen canned butter beans but they're not quite the same
thing. I have eaten the seasoned canned butter beans and they seem to
be okay."

Occasionally I find fresh or semi-fresh limas (and black and garbanzo)
beans in the produce section of some markets. They cook up fine, but
they do seem to shed more of their skin than I expected. Also, unless
you rinse them the water gets starchy. Otherwise, I go with frozen
limas.

For Turkey Day last year, I fried up some corn with a bit of shallot
(in butter), boiled some limas, and mixed together with some pimentoes.

Do you have a recipe for your baked beans ?

Dean G.

On Tue, 28 Jun 2005 22:39:42 -0700, Isaac Wingfield >
wrote:

>So for most recipes (soup, cassoulet, chili, etc.) is there any reason
>having to do with the "quality" of the finished dish, to prefer dried
>beans?

I believe the choice is mostly between cost and time. If you have a
long-cooking dish where flavors are supposed to meld, the dried are
probably better. But to soak and cook garbanzo beans for hummus? I
don't think so.

Isaac Wingfield > said:

> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?
>
> Are there *any* dishes where it matters?

I'll continue to use dried pinto beans. The reason for that is that I use
beer to finish rehydrating them, when it comes time to add more liquid.
I'm not sure that the beer would saturate canned beans. If anyone knows
otherwise, I'll gladly switch to canned. Oh, the other thing is, I don't
like my pintos mushy (no refried beans for me). I like them to still be
beans.

Carol

--
Coming at you live, from beautiful Lake Woebegon

On Wed, 29 Jun 2005, Dean G. wrote:

> The only differences I can think of is that canned beans are often
> fairly mushy and frequently very salty. You can cook dried beans to a
> different consistency, and control the salt content. Dried beans are
> often far less expensive at the store, but that doesn't affect the
> final product's quality.
>
> Most of the time, I use canned beans. Rinse a few times to remove some
> of the excess salt.
>
> If you are going for a high quality result, you will want to pick over
> the beans, dried or canned, to make sure everything is good. Cheap
> canned beans frequently have smashed or broken beans, but I never see a
> recipe calling for canned beans to be picked over like dried beans.

that's because "smashed/broken beans" != rocks, leaves and bugs.

Lena

Kate Connally wrote:
> rosie wrote:
>
>>That is my problem with canned beans, or caned anything. They are
>>sooooo salty !
>>
>>Rosie
>
>
> That's odd because I use lots of canned items - kidney beans,
> corn, tomatoes, etc. - and I have never found anything to be
> too salty and I don't like a lot of salt in my food.
>
> There are many commercially prepared foods that I do find
> too salty - most chips for one - but the plain things like
> canned vegetables, etc. are never salty tasting to me.
>
> Kate

Read the label. Compare with American Heart Association recommended
sodium limit of 2000 to 2400 mg/day. Put back on shelf. This applies
to most canned foods

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

Dimitri wrote:

> "Isaac Wingfield" > wrote in message
> ...
>
>>So for most recipes (soup, cassoulet, chili, etc.) is there any reason
>>having to do with the "quality" of the finished dish, to prefer dried
>>beans?
>>
>>Are there *any* dishes where it matters?
>>
>>If somebody served you two versions of a dish, identical except for
>>dried vs. canned beans, could you tell which was which? How?
>>
>>Isaac
>
>
> IMHO the difference is the canned beans are generally overcooked. Second canned
> beans are cooked "Their Way" I prefer to have the beans cooked "My Way". In
> short I prefer the flexibility to flavor the beans not the broth.

I occasionally like the convenience of canned beans so I learned how to
home can them. It really is fairly easy and you can do them the way you
want, not their way. A pressure canner is necessary. I do kidney and
brown beans. I wouldn't mind doing chickpeas so may try a few pints.
DH doesn't like them but I do.
>
> Dimitri
>
>

at Wed, 29 Jun 2005 05:39:42 GMT in <isw-64D6EB.22394128062005
@comcast.dca.giganews.com>, (Isaac Wingfield) wrote :

>So for most recipes (soup, cassoulet, chili, etc.) is there any reason
>having to do with the "quality" of the finished dish, to prefer dried
>beans?
>

It might, although the differences would be slight. Dried beans, when
cooked up, will yield a richer starchy broth than canned beans. So if you
wanted your dish to have a thick, creamy consistency (e.g. refried beans),
dried would be an advantage. Canned beans, OTOH, tend to be less starchy
overall and better suited for dishes such as pasta where the starchiness of
dried beans can turn even perfect pasta into a glutinous, sticky mass in a
hurry.

Things that are intended to be cooked for a long time also tend to be
better with dried beans because they will stay intact longer. Canned beans
usually dissolve with slow cooking. So you end up having to add them near
the end and the flavours don't mingle as well.

>Are there *any* dishes where it matters?
>
>If somebody served you two versions of a dish, identical except for
>dried vs. canned beans, could you tell which was which? How?

Probably. As has been noted, canned beans are usually somewhat saltier.
More importantly, canned beans tend to have a slightly ligher, more vegetal
taste as opposed to the richer and starchier taste and texture of most
dried beans. Usually canned beans are pretty soft, with the exception of
kidney beans which seem to be a little firmer than their cooked, dried
relatives. This makes canned kidneys somewhat preferable in salads. Dried
beans tend to yield a smoother, denser internal texture, where canned beans
almost always seem a little fluffy.

I think in a soup or other dish where the bean density were small, however,
it would be very difficult indeed to tell the origins apart.

In any case, I will emphasize again: the differences are slight. Unless you
are the kind of guy like me who tastes with an almost obsessive and single-
minded focus, you'll probably not notice.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Isaac Wingfield > wrote:

>So for most recipes (soup, cassoulet, chili, etc.) is there any reason
>having to do with the "quality" of the finished dish, to prefer dried
>beans?
>
>Are there *any* dishes where it matters?
>
>If somebody served you two versions of a dish, identical except for
>dried vs. canned beans, could you tell which was which? How?

Once I bought a case of canned pinto beans on sale, thinking it could
be an alternative for a quick meal. They were downright nasty, gluey
and pure salt. Now, we occasionally use canned navy beans (and the
little canned taters too for a quick soup), limas, etc. If they're
water packed they're not too bad, but nowhere near as good as dried.
BTW, I've become a real fan of both brown lentils and dried split peas
lately - good stuff. (OT: there's been an ongoing debate for years
between me and my kids over peas. They say the canned ones are
"real". I've explained to them that frozen peas are close to real,
and frozen corn is sometimes better than fresh. I have tried to buy
fresh garden peas in pods for several years at various "stands" and
the people look at you like you're nuts. We ate fresh peas and green
beans all my youth, almost never canned - unless it was home-canned).

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"AlleyGator" > wrote in message
...
> Isaac Wingfield > wrote:
>
>>So for most recipes (soup, cassoulet, chili, etc.) is there any reason
>>having to do with the "quality" of the finished dish, to prefer dried
>>beans?
>>
>>Are there *any* dishes where it matters?
>>
>>If somebody served you two versions of a dish, identical except for
>>dried vs. canned beans, could you tell which was which? How?
>
> Once I bought a case of canned pinto beans on sale, thinking it could
> be an alternative for a quick meal. They were downright nasty, gluey
> and pure salt. Now, we occasionally use canned navy beans (and the
> little canned taters too for a quick soup), limas, etc. If they're
> water packed they're not too bad, but nowhere near as good as dried.
> BTW, I've become a real fan of both brown lentils and dried split peas
> lately - good stuff. (OT: there's been an ongoing debate for years
> between me and my kids over peas. They say the canned ones are
> "real". I've explained to them that frozen peas are close to real,
> and frozen corn is sometimes better than fresh. I have tried to buy
> fresh garden peas in pods for several years at various "stands" and
> the people look at you like you're nuts. We ate fresh peas and green
> beans all my youth, almost never canned - unless it was home-canned).
>
I like most all the Goya canned beans; and there are so many different
kinds, as well. We often open a can of pinto beans to serve with a Mexican
breakfast. I keep a jar of Cuisinart'd Chipotle/adobe sauce in the frig and
I'll just add a heaping teaspoon to them while they are on the stove. Hint:
if you use canned beans, rinse them well. Hint: Buy the brands that have
the lined cans.
"Beans, Beans, good for the heart!"
Dee

Isaac Wingfield wrote:

> So for most recipes (soup, cassoulet, chili, etc.) is there any
> reason having to do with the "quality" of the finished dish, to
> prefer dried beans?

If you're on a low-sodium diet, dried beans are very much preferable.

--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood/
Clutterers Anonymous unofficial community
http://www.livejournal.com/community/clutterers_anon/
Decluttering http://decluttering.blogspot.com
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

Dan Goodman wrote:
> Isaac Wingfield wrote:
>
> > So for most recipes (soup, cassoulet, chili, etc.) is there any
> > reason having to do with the "quality" of the finished dish, to
> > prefer dried beans?
>
> If you're on a low-sodium diet, dried beans are very much preferable.

That's not true. Beans don't readily absorb salt. The vast majority
of salt in canned beans is contained in the liquid. When drained and
rinsed canned beans are one of the lowest sodium foods one can
choose... even dried beans contain some salt, all foods do, couldn't
live on a salt free diet. If your doctor puts you on a low salt diet
he or she would be very happy if you choose canned beans, so long as
you rinsed them. An entire can of rinsed beans contains less sodium
than a pat of salted butter. It would be far more beneficial to switch
to unsalted butter than switch to preparing dried beans. I'm on a low
salt diet (edema) and eat canned beans most every day... just tonight I
ate half a can of white kidney beans in a salad... and in fact beans
help purge the body of salt. Beans are about the most perfect food
there is.

Sheldon

Isaac Wingfield wrote:
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?
>
> Are there *any* dishes where it matters?
>
> If somebody served you two versions of a dish, identical except for
> dried vs. canned beans, could you tell which was which? How?


At the supermarket where I shop, dried beans come in more varieties. I
can get dried lentils, split peas and some odd ones. The choices are
more limited for canned where the lentils and split peas come as canned
soups.


You didn't mention bean salads. For bean salad, I prefer dry because I
can control how cooked they get. For bean salad, I want beans that hold
their shape.


Other than that, I suppose it doesn't matter except that I prefer dried
out of long habit.


--Lia

"Sheldon" > wrote in message
oups.com...
>
>
> Faux_Pseudo wrote:
>> Isaac Wingfield wrote:
>> > So for most recipes (soup, cassoulet, chili, etc.) is there any
>> > reason
>> > having to do with the "quality" of the finished dish, to prefer
>> > dried
>> > beans?
>>
>> The only reason I prefer the dried beens is because of all the other
>> things they put in the cans like corn syrup.
>
> There's no corn syrup in canned beans... why don't you read the
> label... oh, you can't read.
>
> Sheldon
>

Progresso Kidney Beans have corn syrup.

-T

"notbob" > wrote in message
...
> On 2005-06-29, Wayne Boatwright > wrote:
>
>> If you're buying plain canned beans, they contain nothing added
>> except,
>> perhaps, salt and sodium benzoate.
>
> Nope, just salt and water.
>
> nb


Depends on the brand. Click on some of these Progresso labels. I doubt
there the only ones who do this.

http://www.generalmills.com/corporat...aspx?catID=75#

-T

_.-In rec.food.cooking, Sheldon wrote the following -._
> There's no corn syrup in canned beans... why don't you read the
> label... oh, you can't read.

Yet again you are wrong. Here are two photos from todays trip to
the store.
http://fauxascii.com/photo/corn_and_beens.html

Maybe in the Caribbean where your other homes are they don't put corn
syrup in the canned beans but in the US they do.

I almost didn't post this because I didn't want advocates for the
mentally ill breathing down my neck for taunting one of their clients
but then I thought "hay, the retarded want to be treated like everyone
else. This means pointing out to them when they are being...
retarded."

The link is for Wayne as well. I don't know if he has a history of
being wrong like you do so I will reserve comment on him until more
data comes in.

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

In article >,
sf > wrote:

> On Tue, 28 Jun 2005 22:39:42 -0700, Isaac Wingfield wrote:
>
> >
> > If somebody served you two versions of a dish, identical except for
> > dried vs. canned beans, could you tell which was which? How?
>
> More importantly... how would YOU tell the difference?

Doesn't matter how (or even if) I could tell; I was wondering how the
folks who *claim* to be able to differentiate, would do it.

Thanks to all who answered.

Isaac

rosie wrote:
> That is my problem with canned beans, or caned anything. They are
> sooooo salty !
>
> Rosie

Rinse the canned beans in a collander before using

Jill

Isaac Wingfield wrote:
> So for most recipes (soup, cassoulet, chili, etc.) is there any reason
> having to do with the "quality" of the finished dish, to prefer dried
> beans?
>
> Are there *any* dishes where it matters?

Depends on the bean. I find that beans with a thicker skin (like
kidney) tend to survive the canning process better than thinner-skinned
beans (like red beans). That being said, dry beans are superior for
texture but if you don't have a lot of time to precook your beans
(which I don't) canned will suffice if you rinse them with water prior
to use, to remove much of the salt.

>
> If somebody served you two versions of a dish, identical except for
> dried vs. canned beans, could you tell which was which? How?

Canned beans will generally be overcooked in the can, and mushier in
the dish.

My rule of thumb is this: If I am making a dish where beans are one of
many ingredients (chili or Mexican dishes) I will used canned. If I am
making a bean dish, specifically (ham and beans, 15-beans, or pintos),
I used dried.

-L.
(And I don't want to hear any flak about beans in my chili. It's my
chili - not yours.)

"Isaac Wingfield" > wrote in message
...
> In article >,
> sf > wrote:
>
>> On Tue, 28 Jun 2005 22:39:42 -0700, Isaac Wingfield wrote:
>>
>> >
>> > If somebody served you two versions of a dish, identical except for
>> > dried vs. canned beans, could you tell which was which? How?
>>
>> More importantly... how would YOU tell the difference?
>
> Doesn't matter how (or even if) I could tell; I was wondering how the
> folks who *claim* to be able to differentiate, would do it.
>
> Thanks to all who answered.
>
> Isaac

At my house, you would definitely be able to tell the difference, I have
never in my life cooked a dried kidney bean, pinto bean, red bean, etc as
good as canned. The only exception was an anazazi bean bought at an Arizona
market back in 1993; which I still remember. My husband gave me permission
to stop cooking these damnable things and only buy canned beans. Today I am
cooking for hopefully the last time, dried hominy for a corn chowder and if
it doesn't turn out well, it will be canned hominy for me the rest of my
life.
Dee

Del Cecchi wrote:
>
> Kate Connally wrote:
> > rosie wrote:
> >
> >>That is my problem with canned beans, or caned anything. They are
> >>sooooo salty !
> >>
> >>Rosie
> >
> >
> > That's odd because I use lots of canned items - kidney beans,
> > corn, tomatoes, etc. - and I have never found anything to be
> > too salty and I don't like a lot of salt in my food.
> >
> > There are many commercially prepared foods that I do find
> > too salty - most chips for one - but the plain things like
> > canned vegetables, etc. are never salty tasting to me.
> >
> > Kate
>
> Read the label. Compare with American Heart Association recommended
> sodium limit of 2000 to 2400 mg/day. Put back on shelf. This applies
> to most canned foods

Well, first off, I wasn't referring in any way to
recommended salt levels in anything. It was about
how they taste to me. And they don't taste overly
salty to me and I have a low tolerance for salt,
i.e. things that many people do not find too
salty *do* taste too salty to me.

And besides, I don't believe that whole crap about
too much salt being bad for you. Maybe if you really
eat a lot of salt on everything but the normal/average
amount of salt that is found in most foods I don't believe
is harmful in any way. Don't really care what the AHA
says. If other people want to obsess over the amount
of salt in their food (from a health perspective, I mean,
as opposed to a purely taste perspective) then have at it
but for me it is a non-issue.

Kate

rosie wrote:

> That is my problem with canned beans, or caned anything. They are
> sooooo salty !
>
> Rosie
>
You can undoubtedly get ones with no salt added--well, maybe I should
say *I* can. Dunno about your area.

--
Jean B.

notbob wrote:
> On 2005-06-29, Wayne Boatwright > wrote:
>
> > If you're buying plain canned beans, they contain nothing added except,
> > perhaps, salt and sodium benzoate.
>
> Nope, just salt and water.

Nope, all those I have, besides the beans, contain water, salt, and
disodium EDTA (to preserve color).

Sheldon