I’ve always wondered about whether rehydrated legumes taste “better” or “worse” than canned. I have used both for various recipes and not noticed any obvious differences, but side by side I bet I would have a preference for one over the other. Just not sure which one it would be.
Canned taste canned to me. My preference is always dried.
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I suspect one also has to account for the type of bean, how they will be used, and in this case, maybe even the recipe.
I can totally see using canned if you don’t eat beans a lot, but if you do, it might be worth it to keep some cooked the way you like, on hand.
Also it’s hard to find some varieties, like mature “pigeon peas”, in cans. Now that I think about it, I can’t imagine preferring canned black eye or pigeon peas.
“The way to keep bean soaking from getting in the way of your cooking beans is to detach the process from today’s hunger and expectations.” And " You don’t need to decide how you’ll eat the beans until after they’re cooked. Adler urges us to think of a big pot of beans as a source of several different meals."
Have you heard of the two metal bowls garlic peeling trick? Once need to peel 60 cloves and found it.
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You would be able to taste the difference. You also have the opportunity to flavor them while they’re cooking.
You can use a Jar, Plastic tub etc… to the same effect.
It does work well but it bruises the Garlic quite a bit. Fine if you are using it right away but the peeled Garlic won’t last if stored.
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I’ve tried it and it works, but the noise is insane. Too much for my delicate ears…
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Much quieter in Plastic or Glass
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I’ll give it a shot next time.
What you do with them after will vastly affect whether you can tell the difference between canned or cooked from dried
If you’re eating them “plain”, sure there a difference (not better / worse to me, just different).
In any prep with meaningful seasoning, I say nope.
Now texture, that’s a different animal. Canned are cooked to “hold up” firm. When I cook from dried, I often want them softer.
That’s interesting what you mentioned about texture. My experience with garbanzo and kidney beans is that when I cook from dried (usually using an instant pot), I have a hard time getting them as tender as the canned versions. Then when I go longer in the pressure cooker, they break up (which is still delicious to me). Generally I find the canned beans to be more tender compared to whole beans cooked from dry (before they crumble).
All this talk has me wanting to make some Baghali Ghatogh!
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A pinch of baking soda in the soaking and boiling water will break them down good. Which is great for hummus, not so great if you need them to keep their shape.
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Kenji Lopez says soaking in salted water prevents “blow outs”.
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“Brining Beans” overnight works wonders.
Salted Water also helps Potatoes not burst when boiling.
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I’ll read more about this and give it a try. Thank you .
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Thank you for that link; there was a link to a recipe for “Lentil Salad with Olives, Mint, and Feta” with the suggestion that you can brine in warm water for 1 hour, drain and refrigerate for up to 2 days before cooking! I’m doing that.
Just read that. Interesting let me know how it turns out.
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