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Rant: I compared canned black beans to dried ones and the math was not close
I finally sat down and did the math after my grocery bill hit $78 for the week, and dried beans won by a mile. A 1 lb bag at the Aldi near me runs $1.49 and makes about 6 cups cooked, while two cans of the same thing cost $2.18 for maybe 3.5 cups. Soaking them overnight is annoying but I just dump them in a pot before bed and the actual hands-on time is like 5 minutes. Anyone got a good trick for keeping them from getting mushy when you cook a big batch on Sunday?
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wood.zara20d ago
The trick that saved me was cutting the soak time. If you soak them too long they turn to mush no matter what you do. I do a quick soak now, boil for two minutes, kill the heat, lid on, and let them sit just one hour. Then drain and cook them in fresh water with a bay leaf and a chunk of onion. The bay leaf sounds like a grandma thing but it actually helps hold the skins together. Also salt the water at the start, not the end, that keeps them firm instead of blowing out. Pull them off the heat a little before they taste done because they keep cooking in the hot water while they cool.
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