Beans are a pantry staple in my house. Economical and a good source of protein, they can be kept around in canned and dried form. Canned beans in particular are good in an emergency when the pantry is bare and people are hungry.
Heated with a few seasonings one can serve them atop rice, throw them into a salad, or blend them into a quick dip. Canned beans compared to dried beans are a time-saver, but they are also more expensive and often contain a high amount of sodium. I justify the higher price based upon convenience, and I cut the sodium by always rinsing canned beans under water before serving. This simple step can reduce the sodium count by up to 50% and makes me feel better about taking the shortcut. Continue Reading