By Matthew Yglesias
Lately I’ve been trying to eat less meat and less carbohydrates which leads, naturally, to beans. Which is all to the good, since I like beans. Banal canned beans, that is. But it seemed to me that if I’m going to eat more beans, maybe I should step my beans game up and get the dried beans like all the leading food authorities suggest.
And yet the dried beans seem to taste . . . just the same.
So what’s the deal? Discussions of bean-cooking I’ve seen tend to leap right past the point where they advise you to make the dried beans and swiftly plunge into disputes about bean-cooking methods (do you need to soak? will salt stop your beans from cooking?) . This is nice, but is it really necessary to wade into this territory? One advantage of the dried stuff is that it’s cheaper, but canned beans are really cheap as is—even the expensive organic beans cost $1.39 at my local Safeway. And obviously the canned beans are much faster and more convenient. Time has value in my fast-paced professional blogger lifestyle and I don’t think you need to be paid of money to think that a dollar isn’t too much to pay for an enormous increase in convenience.
If there’s a big taste payoff, of course, that’s another thing. But I’m not seeing it. Am I missing something? Is there some tasty cooking method I need to employ?