Beans are a great source of iron and protein in your diet. For vegetarians, beans are an important staple to ensure a balanced diet. With many types of beans available in both dry and canned forms, it can be overwhelming to decide what to use. Dry beans require a substantial amount of preparation. If cooking with dry beans demands more time than you have available, substitute canned beans in any recipe that calls for starting with dry beans.
- Skill level:
Identify how many pounds of dried beans the recipe requires.
Multiply the pound total by four to determine the number of cans needed. For example, if the recipe calls for 0.454kg. of dry beans, use four cans of canned beans.
Buy one can of beans for every 1.5 cups of cooked dried beans in a recipe.
Tips and warnings
- Canned beans are known to have a higher sodium content than dried beans. Rinse canned beans thoroughly after draining the can to reduce salt from the sauce.
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