By Eva Rich | January 2026
Today we’re talking about the humble dried bean.
In a world where so much of our food is built around convenience, speed, and single-use packaging, dried beans are the rebel. They’re not here for any of that. They’re not fancy. They’re not fast. They require us to think ahead and cook slower…but their return is great. When it comes to nourishment, economy, and sustainability, dried beans deserve a place in your pantry.
D R I E D B E A N L O V E //
They are affordable
When it comes to protein, beans are one of the most budget-friendly sources you can buy. Canned beans are already affordable, but dried beans are even more so because you are buying just the beans with no added water, salt, preservatives, or (when you refill) packaging. Conversely, when you buy canned beans, you’re paying for the processing and canning.
There is also a higher yield with dry beans. For example, a standard 15 oz can of garbanzo beans is actually only about 9 ounces of beans once the water is drained. The dry equivalent is about 4.5 oz of dried beans (or ¾ cup), because beans expand when cooked.
So, you can spend $1.25 on one can of organic garbanzo beans at King Soopers…or around .67 cents for the same amount of organic dried garbanzo beans at Bridge.
They are versatile
They stretch meals, budgets, and creativity with so many ways to use the same bean! Garbanzo beans, for example, can be used in homemade hummus, chickpea salad sandwiches, curries, pastas, soups, stews, salads, ground into flour…even desserts (blondies!) Make one pot for the week, store them, and use them in a variety of ways.
They are health powerhouses
Beans, in general, are high in protein, fiber, iron, potassium, magnesium, and folate, and although there aren’t huge differences in the nutrition of dried vs. canned…you get to control the salt content and flavor when you cook with dried, unlike many canned varieties.
Beans are also better for our planet, requiring far fewer resources than animal proteins, and when you refill them, you bypass packaging waste.
Also for what it’s worth…the flavor and texture of dried beans is so. much. better.
T H E R U B //
Time! It’s why people opt for cans; dinner can come together a lot quicker. But in my opinion they don’t take more time, they just take different time.
They can soak while you sleep, simmer while you work, be in the slow cooker while you’re gone all day living your life, and/or you can trick time and use an Instant Pot!
C O O K I N G F A Q //
Do I have to soak them? You don’t have to, especially if you’re using an Instant Pot or an all day slow cooker deal (it also depends on the bean), but soaking beans cuts down the cooking time, makes them much more digestible by dissolving complex sugars that turn into gas, it improves the texture (creamier!), boosts nutrient absorption by activating enzymes that break down phytic acid making iron, zinc and other minerals more readily available, and simply: it cleans the beans!
- Before soaking: sift through to remove any debris, along with any shriveled or discolored beans.
- Place beans in a large bowl and cover with 2-3 inches of water.
- Remove any beans that float
- Leave them to soak for 8-12 hours on your counter or overnight. Then drain and rinse.
To cook in a regular pot: Transfer the soaked beans to a large pot and cover with about 2 inches of fresh water. Bring the water to a boil, reduce the heat, and simmer for 30 minutes, discarding any foam. At this point - add flavor! Quartered onions, smashed garlic cloves, herbs, spices, vegetable scraps…It infuses the water (and also the beans) with flavor, giving them more of a broth to cook in. Continue to cook, checking on them every 30 minutes. Cooking times vary depending on the size of bean and the amount; could be anywhere from 45 minutes - 3 hours.
Instant Pot Beans: Again, soaking optional but recommended. That said, if you’re short on time, just rinse and throw them in the Instant Pot with water. (The amount of water depends on the beans and how you’re using them.) Add flavor - salt and aromatics - then cook on high pressure for the directed time (usually 25-40 minutes). (You can always add flavor after, too - that way you can divide the same beans and use them in different dishes). Let the pressure release naturally for at least 20 minutes, and after that release the remaining pressure.
Do not be daunted by these humble heroes! They may not be the fanciest or most fun food in Bridge (oh heyyyy blueberry lemon zest granola 🫐👀) but they are here for your health, menu planning and money-saving dreams! 🤗