In article
>,
Sheldon > wrote:

> On Apr 20, 11:22?pm, isw > wrote:
> > In article > ,
> >
> >
> >
> >
> >
> > ?"cybercat" > wrote:
> > > "Anthony Ferrante" > wrote in message
> > >news > > > >I am going to make some bean soup in my crockpot soon. This will be
> > > > the first time for me.
> >
> > > > Are great northern beans the best to use? Also some have told me to
> > > > soak them first. Others say not to since they will slow cook in the
> > > > pot. Your thoughts?
> >
> > > > Anyone have any simple recipes you use for this which you might want
> > > > to share? I thought about going online and checking out the recipe for
> > > > The Senate Bean Soup. Anyone ever make that and if so, your thoughts
> > > > on it compared to other versions?
> >
> > > I like 15-bean soup blends. Dry beans.
> >
> > Why dry beans? Is there any disadvantage to canned beans for soup *other
> > than cost*?
>
> No disadvantage whatsoever... and dried beans ain't so cheap anymore
> (typically over $1.25/lb in those one pound bags)... in fact canned
> beans can cost less than dried when you buy the larger cans. Most
> canned beans sold these days are 15 oz., no longer a full pound. But
> if you look more carefully you'll find some varieties of the store
> brand beans in 40 oz cans, which are equal to one pound of dried beans
> cooked, and cost the same... saves the cooking time and guess work.

Except as you said in another post, some canned beans are overcooked.
If you want control over what goes into your food (salt levels,
preservatives etc) and the tenderness of the beans, you're better off
going with dried.

Miche

--
Electricians do it in three phases