Question about the overnight wait for dried beans in soups

I began soaking dried beans a full day before making soup. The wait feels long, but it cuts cooking time by a lot. A bag of dry beans is much cheaper than canned ones. Now my soup is both good and easy on my wallet.

2 comments

2 Comments

fisher.thomas2d ago

But is the time saving really that big a deal? You still have to plan a full day ahead. Canned beans are like a dollar and you just open them. Seems like a lot of effort just to save a few cents. The soup is probably fine either way.

the_richard2d ago

Ask yourself if the real cost is money or just the thought of planning ahead. Soaking beans takes zero active work (you just cover them with water and walk away). Canned beans are fast, but they often turn out soft and salty compared to the firm texture you get from dried. Is saving a few minutes worth losing control over what goes in your food? The overnight wait feels like a hassle, but it builds a habit of thinking ahead for meals. What are you really choosing, a quick fix or a better way of cooking that actually tastes good?

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