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Sourcing Dried Beans

lindag

By lindag
in Kitchen Consumer

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lindag

lindag

Posted
Posted

I read a comment recently from a poster on the ATK website mentioning that dried beans are more and more difficult to find causing me to do a search at my nearby grocer.

The stock only navy and kidney beans.

I have read also that many sources now recommend using canned beans since there's no way to determine just how old the dried varieties are.

A couple days ago I made US Senate Bean Soup using the dried navy beams and the result was perfect and I wouldn't change a thing.

What's your take?

Tropicalsenior

Tropicalsenior

Posted
Posted

I'm glad you started this topic. I was reading several threads just yesterday and sitting here Green With Envy at all the varieties that you can get up there. I would love to have a source like Rancho Gordo but unfortunately I don't. All I can get down here are little white ones, medium sized black ones and pretty big red ones. And yes you are right. Old beans just do not cook up well. I have cooked some of these suckers for over 5 hours and still wound up with hard little bullets. I do believe that cooking them on the stove results in a better flavored Bean but I have finally resorted to cooking them only in the instant pot. And even then, the different types that I get here all seem to soften at a different time so I'm constantly opening the pot and adding more time.

I can buy something called Frijoles tiernos which are just tender or fresh beans. These cook up in just a matter of minutes in the instant pot.

20250105_120215.thumb.jpg.7297e28c946934b15da926a7e67dab3d.jpg

20250105_120137.thumb.jpg.75f4bcafd1e681b92d7b21831a43d2fa.jpg

I got these yesterday and they are awaiting the ham bone from the ham that I scored yesterday.

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Tropicalsenior

Tropicalsenior

Posted
Posted

I did get a little off topic. Your original question was what do you think of canned beans. If I just need a few beans for something I do use the canned beans. We have a choice down here of black beans or white beans and one brand of Mexican pinto beans that I get for refried beans. The brand that I buy is Goya.

There is one specialty store down here that sells about 10 varieties of Goya beans that are all excellent but it takes me about an hour to get there so I'm not going just for beans. However when I do go there I stock up.

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Alex

Alex

Posted
Posted
6 minutes ago, Tropicalsenior said:

I did get a little off topic. Your original question was what do you think of canned beans. If I just need a few beans for something I do use the canned beans. We have a choice down here of black beans or white beans and one brand of Mexican pinto beans that I get for refried beans. The brand that I buy is Goya.

There is one specialty store down here that sells about 10 varieties of Goya beans that are all excellent but it takes me about an hour to get there so I'm not going just for beans. However when I do go there I stock up.

 

When I do use canned beans here, usually when I'm short on time or they're part of a stronger-flavored dish like chili (i.e., where RG would be overkill, so to speak) it's also Goya -- except I buy Progresso for garbanzos. 

 

@lindag, I'd say just keep on doing what you're doing unless there's a compelling reason to change.

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lindag

lindag

Posted
  • Topic Starter
Posted
24 minutes ago, Tropicalsenior said:

I did get a little off topic. Your original question was what do you think of canned beans. If I just need a few beans for something I do use the canned beans. We have a choice down here of black beans or white beans and one brand of Mexican pinto beans that I get for refried beans. The brand that I buy is Goya.

There is one specialty store down here that sells about 10 varieties of Goya beans that are all excellent but it takes me about an hour to get there so I'm not going just for beans. However when I do go there I stock up.

Thanks, I appreciate hearing your POV.

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SLB

SLB

Posted
Posted

Yeah.  I live in a serious bean-eatin', price-sensitive neighborhood.  There is no evidence of a shortage here.  

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SLB

SLB

Posted
Posted (edited)

Also.  If the beans seem like they might be old, just add a five-finger pinch of baking soda and put 'em in the oven on way-low overnight.  Yes old beans take longer to cook.  And yes their subtle taste notes will evaporate.  But people?  Sigh.  Emphasis on "subtle".  Beans are food for people to stay alive.  Old beans fulfill this purpose.  And if you add some pork fat, they fulfill this purpose really very well.  

 

As do canned beans.

Edited by SLB (log)
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Shel_B

Shel_B

Posted
Posted (edited)

I'm just starting (over the last year or so) to explore cooking with dried beans. Around here, there is no shortage of good quality beans.RG is everywhere as are some other brands, and many markets have reasonably fresh bulk beans available. There's a diverse ethnic population in the area, and I'm sure that helps to some extent. Also, the San Francisco Bay Area has a good income, so high quality or premium ingredients are available because the demand is here.  

 

As for canned beans, they'll always be in my cupboard. They're great for a variety of weeknight meals, salads, stews and chili, etc.  For me, there's a place for both canned and dry, and the always will be.  Generally, there's always at least one variety of frozen rice in the freezer. Break off a chunk, thaw that, add some canned beans and veggies (frozen or fresh), and there's always a quick, nutritious, and inexpensive meal available.

 

 

 

Edited by Shel_B
clarity (log)
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 ... Shel


 

weinoo

weinoo

Posted
Posted (edited)
3 hours ago, TdeV said:

These are the beans of which Rancho Gordo is sold out. (I am planning to make Cassoulet. Grrr.)

 

https://www.ranchogordo.com/collections/out-of-stock-beans

 

Wow - I didn't see "waitlist" beans...but that's always been a part of Rancho Gordo's supply issue.  I don't believe it has to do with a shortage of beans.

 

In any event, here's what Steve has to say about that...

 

 

 

 

Edited by weinoo
So that my sentence makes sense. (log)
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AlaMoi

AlaMoi

Posted
Posted

my market has a very decent selection of Goya dry beans.

Goya is without question a nadda' question brand for quality.

got piles and bags and heaps of their beans.

 

none which survive more than ~year in my pantry/menu rotation / sked.

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gulfporter

gulfporter

Posted
Posted

I can't cook dried beans better than these jarred beans from Spain.  Mexico must have a great import agreement with Spain as these large jars cost me 36 pesos each ($1.75 usd) this morning.  

 

I've never found tinned or canned beans as good as imports that come in jars.  

 

I will check whether there are shortages of dried beans here when I shop later this week.  

 

 

 

spainbeans.jpg

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