Dried beans etc vs tinned

maman

I find that red beans are so cheap these days it's hardly worth the trouble doing my own
BUT
my usual source of butter beans (3 tins for £1 in Asian supermarket) seems to have run out. I'll definitely be doing my own. I make a SC full and then freeze in tin sized portions too.

marmiterulesok

Buying dried or tinned foodstuffs-which is cheaper in your opinion?

My Mum says she prefers to buy,for example,tinned chick peas because if you buy them dried,then you have to cook them to make them edible,which uses power.

What do you think-do you prefer buying dried or tinned beans/peas/lentils or a mixture?

Gigervamp

Lentils I have dried, but other beans I use are tinned because I always forget to soak overnight.

If I had room in my freezers, I'd probably buy beans dried then cook up the whole lot and freeze.

I've read that chickpeas can take a long time to cook unless you use a pressure cooker, so it might be cheaper to use tinned chickpeas.

PhGage

marmiterulesok wrote: »

Buying dried or tinned foodstuffs-which is cheaper in your opinion?

Gigervamp wrote: »

...I use are tinned because I always forget to soak overnight.

If I had room in my freezers, I'd probably buy beans dried then cook up the whole lot and freeze.

I've read that chickpeas can take a long time to cook unless you use a pressure cooker

Dried are cheaper but lots of people don't find it easy to soak them overnight although a shorter soak with boiling water (and then leave for 2 hrs) is useful.

If you bring the chickpeas to the boil for 10mins and then put the chickpeas and water in a (preheated) wide-mouthed vacuum flask, they will cook in 90-150mins (depending on age).

I usually cook my pulses and beans in a polystyrene box (described elsewhere on MSE) to save the cost of the fuel. You can read more about the retained heat method of cooking at Wonderbag (I've no connection with them).

rachbc

I buy dried, cook the whole pack in the pressure cooker then freeze.

This is def cheaper but obv depends on having both a pressure cooker and freezer

marmiterulesok

Gigervamp wrote: »

Lentils I have dried, but other beans I use are tinned because I always forget to soak overnight.

If I had room in my freezers, I'd probably buy beans dried then cook up the whole lot and freeze.

I've read that chickpeas can take a long time to cook unless you use a pressure cooker, so it might be cheaper to use tinned chickpeas.

Thanks.My bean book says that soaked chick peas take 1 and 1/2 to 3 hours to cook.I have a slow cooker recipe which has you boil them for 10 minutes only.Then I suppose they're cooked anyway in the SC afterwards,which explains the shorter time.

I also have dried red lentils and mung beans,which don't need any preparation and yellow split peas,which do.

I suppose that one way round it is to prepare a large batch at a time and freeze what you don't use.I only have a small freezer though.

I do have a pressure cooker.I've only used it to make jams and chutneys without the lid.

ginnyknit

There is a good arguement for buying tinned as if you cook them in a pan after soaking they take ages and use lots of power. You have to boil most beans for 10 mins as they are bad for your tum if you dont, I think its an enzyme in them that has to be boiled out. I like the vaccuum flask idea - hadnt thought off that :T Am off to soak all my beans now :rotfl: I hate opening kidney beans for chilli as I never use the whole tin but have started freezing the leftovers now.

marmiterulesok

PhGage wrote: »

Dried are cheaper but lots of people don't find it easy to soak them overnight although a shorter soak with boiling water (and then leave for 2 hrs) is useful.

If you bring the chickpeas to the boil for 10mins and then put the chickpeas and water in a (preheated) wide-mouthed vacuum flask, they will cook in 90-150mins (depending on age).

I usually cook my pulses and beans in a polystyrene box (described elsewhere on MSE) to save the cost of the fuel. You can read more about the retained heat method of cooking at Wonderbag (I've no connection with them).

The polystyrene box and the Wonderbag both look interesting,thanks.

I might reconsider getting dried chick peas again.

rachbc wrote: »

I buy dried, cook the whole pack in the pressure cooker then freeze.

This is def cheaper but obv depends on having both a pressure cooker and freezer

I'm too scared of the pressure cooker tbh.:oI bought it a while ago and have never used it with the lid on.I must get it out again and go through the instructions.

rachbc

I was terrified - so got a cheap one just in case I hated it but its so easy - chickpeas cook in 20 mins or so rather than over and hour. Yes it hisses in a scary way but think the main think is to let the pressure out before you open it. I generally let it just cool down - which has the bonus of using less fuel as you cook for even less time.

I also think the beans cooked this way are much nicer - sweet nutty chickpeas, no can slime!

marmiterulesok

rachbc wrote: »

I was terrified - so got a cheap one just in case I hated it but its so easy - chickpeas cook in 20 mins or so rather than over and hour. Yes it hisses in a scary way but think the main think is to let the pressure out before you open it. I generally let it just cool down - which has the bonus of using less fuel as you cook for even less time.

Thanks!I know that it's not complicated...It really sounds wonderfully money-saving as well.

I could wait until my Mum visits,as she has used them a lot in the past and could show me the ropes.:)