By BRIAN GOOD
Canned Beans You Should Buy And Others You Shouldn't
Canned kidney beans are a versatile pantry staple known for their earthy nuttiness and distinctive texture, making them a foundational ingredient in numerous recipes.
Kidney Beans
Drain and rinse the beans, then pair them with browned hamburger and tomatoes for chili or mash them to make a veggie burger. Kidney beans can also be used in cookies and brownies.
Canned green beans tend to be mushy and flavorless and should be avoided. Fresh green beans are readily available year-round and offer a better texture and taste.
Green Beans
As an alternative, frozen green beans retain more of their crispness. Canned green beans were once essential when obtaining groceries was difficult, but they're now outdated.
Black beans are renowned for their taste, high fiber, nutritional content, and versatility. They are perfect in soups, stews, salads, dips, and Mexican dishes.
Black Beans
Heated and seasoned beans are paired with meat for dishes like burritos or tacos. Smashed black beans also add a creamy texture in dips and offer a nutritional boost in smoothies.
Canned bean sprouts lack crispiness and flavor and should be avoided. While necessary in the past due to limited availability of fresh sprouts, they are now outdated.
Bean Sprouts
Chickpeas, or garbanzo beans, are a staple in Middle Eastern cuisine. Their creamy texture and nutty flavors take center stage in foods like hummus, falafel, and curry.
Chickpeas
With their high fiber and protein content, this convenient pantry staple is a popular meat substitute in plant-based diets. Chickpeas add heft to salads, hashes, and pasta dishes.