There are so many varieties of canned beans, and they taste just as good when mixed in with stews, or soups, or boiled meat--there is no need to bother with the fresh dry beans. It sure is a timesaver. I am lucky to live near grocery stores with large Latin and International Food sections, with multiple brands and varieties of beans.
I will choose either one because I know that beans provide a lot of folate .. which is vital to all humans' health.. Although I must say the dry beans are way less expensive and are so easy to serve in so many versatile ways as previously mentioned...
Inches Inches Inches lost are more important to me than pounds... :) well POUNDS ARE STILL IMPORTANT NOT AS MUCH AS INCHES THOSE SHOW THE REAL PROGRESS AND THAT IS A HEALTHIER WAY TO MAINTAIN YOUR WEIGHT!!
I usually use a crockpot to cook up the entire bag of beans. After they have cooled I package them in serving size portions and freeze them. Really convenient and ready when you are. I find that it also helps me add beans to my diet if they are quick and easy.... Great fiber and nutrients.
Fitness Minutes: (2,895)
10/31/13 9:21 A
I use to soak and cook red and black beans from dry. (Great Value) Then I got lazy. Ok, a 15.5 drained can of Great Value black beans is 110 calories per serving (3.5 servings per can) for a total of 385 calories for the can. A 16 oz. package of dry Great Value black beans makes 13 servings for a total of 1300 calories. Thus, as I see it, 1300/385 = 3.38 Final result: .338 * 16 = 5.048 ounces dry. I would round that off to 1/3rd. Thus, clean and cook around 5 to 5.5 ounces of dry beans, and that should make one 15 ounce can of beans.
I think you could apply this basic formula for any dry package of beans.
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