Ridiculously useful and exceedingly versatile, canned beans are practically the definition of pantry staple. Theyre reliable, cheap, and nonperishable, and they also play nicely with a multitude of other ingredients, including vegetables, rice, fish, and meat. Whats more, theyre nearly impossible to mess up—provided you follow a couple of basic rules, that is.
Canned beans are already pre-cooked during the canning process, so they are safe to eat straight from the can. However, cooking them can enhance their flavor and texture.
Stock Up on All of These Types
The most common canned beans are black beans, cannellini beans, chickpeas (otherwise known as garbanzo beans), Great Northern beans (like cannellini, but smaller), kidney beans, and pinto beans. Youll find that these varieties are sold pretty much everywhere from supermarkets to convenience stores. Canned beans are blanched, then sealed in cans with water and salt (as well as some additives that help the beans keep their color and texture) before being cooked at high heat under steam pressure. The result is ready-to-eat beans that will serve you well in practically any dish.
How to Use Them?
What to do with canned beans? Really the sky is the limit. Sure, dried beans that youve soaked and cooked yourself will have a richer flavor and sturdier texture, but canned beans are still great in hummus, tacos, stews, and, of course, chili. You can also roast them (pro tip: after rinsing the beans, dry them well on a tea towel so they crisp up in the oven) and use them in brownies (black beans and chocolate complement each other surprisingly well).
Cannellini Beans Great Northern Beans What’s The Difference
FAQ
Are canned northern beans cooked?
Are canned beans already cooked?
Can I eat canned beans without cooking?
Do you rinse canned Great Northern beans?