Spilling the beans on, um, beans
There's something comforting about keeping a small stockpile of cans in the pantry for emergency throw-together weeknight meals. They don't require any advance planning, they're relatively inexpensive, and with a little TLC, you can transform them into a delicious, nutritious meal. And let's be honest: If you're planning on eating in the next two hours, you're using canned beans.
But which kind? Typically you can find black, cannellini, pinto, kidney, and garbanzo beans at most grocery stores, but our Test Kitchen staff agrees these beans arecreated equal. We feel best about chickpeas and cannellini beans, both of which come pretty close to homemade versions and are great pinch-hitters to throw into last-minute soups, salads, dips, and more. Canned kidney beans on the other hand, just...[shudders]. Of all the canned beans, the humble chickpea takes top marks in our book.
A couple of things to note about dried beans: Whenever possible, try to avoid the bags of beans on the bottom shelf at the supermarket—there's just no way to tell how old they are, and you're bound to get at least a few that will never cook up properly, no matter how long you simmer away. Instead, opt for supermarkets that sell beans in bulk-bin aisles, or that stock their shelves in smaller quantities, making it more likely that you're getting a fresher bag.
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