Kick Canned Beans to the Curb

Canned beans or dry? I started using dried beans about a year ago after BPA in can linings really came to light. I try to reduce the amount of canned foods I use and dried beans is one great way to cut back.

What is BPA and why should you care? Well, BPA, or Bisphenol A, is a substance that mimics estrogen. It is linked to many health problems such as obesity, cancer, and thyroid problems. You can read more about it here. It has been declared a toxic substance and has recently been banned from baby bottles. So, it's not something you'd really want in your food.

Other than the health reasons stated above, two other solid reasons to use dry instead of canned are that they are MUCH cheaper and when kept in the right conditions they will quite literally last forever. At my local grocery store, the store brand canned great northern beans are 79 cents for a 15 oz. can. A one pound bag of Goya great northern beans cost $1.69. Doesn't sound like a big deal until you realize the fact that you can get about 5 cans out of one bag. That's a savings of $2.26. You can even buy the organic dry beans and still save money.

As for the storage, I like to keep mine in mason jars in a cool dry cupboard. They will last a very long time but they do take longer to cook the older they get. Do they seem a little too old for your comfort? Make a bean bag!

How to use dry beans:

Pick through your beans to make sure there are no small rocks or creepy looking beans.

1/2 cup of dry beans is equal to one 15 oz can

Place your desired amount of beans in a large bowl and fill bowl to the top with water. Let it sit overnight.

For best results, I recommend cooking your dish in a crockpot on low for at least 6 hours. If you don't have the time or means for this, boiling works just fine, too.