Cooking advice
Beans made easy: dried or canned?
Beans, chickpeas and lentils make plant-based meals affordable and filling. Canned legumes are convenient; dried ones let you choose the final texture. Both belong in a useful kitchen.
What you need: Beans, chickpeas or lentils; onion, bay leaf, spices and something acidic to finish.
How to do it
- Drain canned legumes and rinse if you prefer. They are already cooked and ready for salads, stews and bowls.
- Sort and rinse dried beans, then soak where the variety or packaging calls for it. Simmer until tender; timing varies widely.
- Dried red kidney beans must be boiled vigorously for at least 10 minutes before any further slow cooking. Never cook raw kidney beans only in a slow cooker.
- Season to taste, adding lemon or vinegar towards the end for a bright finish.
Common mistake
Canned cooked beans and a bag of dried beans are not interchangeable without additional cooking.
Quick tip
Freeze home-cooked beans in meal-sized portions with a little of their cooking liquid.