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Unpopular opinion: slow-cooker beans beat canned ones every time
I used to be all about canned black beans for convenience. But last week I had the worst day at work, came home to a cold kitchen, and remembered I had a bag of dried beans sitting there. Threw them in the slow cooker with some onion and garlic, no soaking, just set it and forgot it. The texture was way better - not mushy and salty like the canned ones. Anyone else find that dried beans just hit different when you need a cheap comfort meal after a rough day?
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rayc8912d ago
My sister swore by canned beans for years and I just nodded along until I tried it myself last week. Three pounds of pintos in the slow cooker with a whole head of garlic (yes, a head not just cloves) and some cumin, no soaking, and they came out creamy but not falling apart. Canned always tastes tinny to me now, and the sodium difference is wild - I can actually taste the bean flavor instead of just salt.
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