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Update on my bean situation
I cooked a pound of dry beans in my slow cooker for about 6 hours last week, total cost maybe $1.50. My roommate used two cans of beans for his chili, which was over $3. The dry beans made way more food and tasted better, plus I got the broth for soup. Has anyone else switched from canned to dry and noticed a big drop in their grocery bill?
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jasonf172mo ago
Your "tasted better" part is the real win. My first batch of dry beans could have seasoned a sidewalk.
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drew_reed622mo ago
Oh man, seasoning a sidewalk is a PERFECT way to put it. That first try was so salty it could have melted winter ice. Honestly felt like a crime against food. The learning curve from bag of beans to something you can actually eat is STEEP.
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kevin_west2mo agoTop Commenter
The real trick is tasting the water before you add any salt at all. Beans soak up so much liquid that a slightly salty broth turns into a brine by the end. I ruined two pots before I learned to undersalt the cooking liquid and only adjust at the very end.
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