Dried vs Canned Beans: When to Use Each (Plus Fagioli Recipe)

Quick Summary: Dried beans have superior flavor and texture but require more time. Use dried for dishes where beans are the star (fagioli, hummus, bean salads). Use canned for soups, stews, and casseroles where beans share the spotlight. Soak older beans overnight; fresh beans from quality sources don’t need soaking. Read time: 15 min | Experience level: Beginner to intermediate

Jump to: Recipe | When to Use Dried | Nutrition | Heirloom Beans | Comparisons and Substitutions | Soaking | Seasoning | Cooking Methods | FAQ

I use beans in everything from Italian fagioli to Mexican charro beans to slow carb stews. Dried beans give you more control over texture, and they can have more nuanced flavor, but they’re not always worth the extra time.

This guide covers when dried beans make a difference, when canned works fine, tips for soaking and cooking, and heirloom varieties worth seeking out. The fagioli al fiasco recipe at the end is a perfect example of where dried beans shine.

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When Should You Use Dried Beans?

In general, if cooked correctly dried beans have superior taste and texture. The flavor tends to be fresher and the texture tends to be tender but not mushy. A common complaint with canned beans is that they are “mushy”

However, dried beans that are not cooked long enough can be too crunchy and if cooked too long they can also turn mushy. The bottom line on this is you have more control over the texture when you cook dried beans.

Many of the dried beans on the market can also be substituted for one another in various recipes. The most important thing, when substituting, is to find a bean of approximately the same size as the bean you are substituting for.

For example, cannellini beans are about the same size as pinto beans and could be used as substitutes in recipes, like in this bean and sausage stew:

Since cannellini beans and pinto beans are approximately the same size, they could work in recipes as substitutions if you prefer one over the other. For example, Mexican charro beans (cowboy beans) are made with dried pinto beans but could easily use cannellini beans. If you cook dried kidney beans or cannellini in a slow cooker, boil them hard for 10 minutes first. Raw kidney beans contain a natural toxin that a slow cooker may not get hot enough to destroy.

I use pinto beans often in Mexican recipes, and cannellini beans in Italian recipes, but it is more a function of tradition rather than necessity.

The main downside of using dried beans over canned in recipes is that it takes more time, especially if you prefer soaking your dried beans. It may also require specialized equipment if you want to cook them in a pressure cooker or an enameled large pot (dutch oven).

While using dried beans gives the cook more control over texture, it may take a few experiments in cooking time to get to the texture that is perfect for you (not too crunchy and not too mushy).

Here are the common uses and cook times for 5 of the most popular type of dried bean:

Bean	Best uses	Stovetop cook time
Navy beans	Soups, casseroles, on their own, Southern cooking (with ham)	About 45 minutes
Black beans	Mexican and Cuban dishes, with rice, with sweet potatoes	1 to 1 1/2 hours
Pinto beans	Mexican dishes, refried beans, pork and beans, rice and tomatoes	1 to 1 1/2 hours
Kidney beans	Chili, baked beans, salads, red beans and rice	1 1/2 to 2 hours
Garbanzo beans (chickpeas)	Middle Eastern dishes, hummus, curries, roasted as a snack	1 to 1 1/2 hours

Times are for soaked beans simmered gently on the stovetop. Unsoaked beans take longer. Boil kidney beans hard for the first 10 minutes.

What Are the Nutritional Advantages of Beans?

Beans are a complex carb, but because they are so high in protein (20% by weight) they are a big plus for those on a plant-based diet. They are also a key protein source that is compliant with a slow carb diet.

Last, but not least, beans are the one and only food that the diet of the 5 Blue Zones regions (areas of the world with the most centenarians.) had in common. Read more about Blue Zones here.

Dan Buettner (the main man behind the Blue Zones studies) says: “…beans reign supreme in Blue Zones. They’re the cornerstone of every longevity diet in the world.” In general, Buettner says people in Blue Zones eat four times the amount of beans as people in the U.S. Beans are a staple in every single one of the 5 Blue Zones.

**Note: One of the bigger nutritional difference between dried beans and canned beans is that canned beans have more sodium. Draining and rinsing will remove 41% of the sodium (and make you less gassy), but there will still be more sodium than in dried beans.

What Are Heirloom Bean Varieties?

Maybe you, like me, had never thought of beans having heirloom varieties. Heirloom beans bring a unique flavor and look that you don’t see in traditional “commodity” beans. Here are some of the heirloom bean varieties I found intriguing:

Vaquero Beans

Vaquero means “cowboy” in Spanish, and with the black and white spots, it’s no wonder where this bean gets its name! They are also sometimes called orca beans, but other beans can also go by the “orca” label.

Similiar to the kidney bean, the vaquero is a good bean for stews, chili, soups, and casseroles. The vaquero is a good heirloom bean for long, slow cooking. They keep their shape with the long cooking times.

For vaquero (orca) bean recipes, use them anywhere you’d use pintos or kidney beans, like in my slow carb crockpot chili.

Mayocoba Beans

The Mayocoba bean is originally from Peru, but has made its way north over the years. It’s also called the Canario bean or the Peruano bean.

The Mayocoba is a mild bean that does well with high flavor ingredients. Instead of using great Northern beans or cannellini beans, try using the Mayocoba!

Since this is a Peruvian bean, why not try an authentic Peruvian bean recipe with specific Peruvian spices and flavors?

Scarlet Runner Beans

These beans really bring the aesthetic factor! The beautiful pink flowers are edible as well, so some people grow scarlet runners simply for the flowers.

They’re meaty and creamy when cooked, native to the highlands of Mexico and Central America, and called ayocotes in Mexico.

They are also really wonderful on salads, especially with some scarlet runner flowers mixed in. These beans also go well sautéed with mushrooms or asparagus.

Find out more about the huge world of heirloom beans on the Rancho Gordo website.

Pinto Beans vs Other Beans: How They Compare

Most beans of similar size can stand in for each other. The differences are texture, skin, and how well they hold their shape:

• Mayocoba vs pinto beans: Mayocoba beans are pale yellow, with thinner skins and a creamier, more buttery texture than pintos. They’re popular in Mexico, where they’re often sold as peruano beans, and they work anywhere pintos do, including refried beans.
• Cannellini vs pinto beans: Cannellini are white kidney beans with a nutty, delicate flavor and hold their shape well. Pintos are earthier and break down more, which is why they’re the classic choice for refried beans.
• Cannellini vs kidney beans: Same family and shape. Cannellini are white with thinner skins and a creamier texture, while red kidney beans have thicker skins and hold up in chili. Both need a hard boil when cooked from dry.
• Red beans vs pinto beans: Small red beans are darker, a bit smaller, and hold their shape better. They’re the bean in Louisiana red beans and rice. [Add a line about your Louisiana roots if you like]
• Pinto vs pink beans: Pink beans are smaller and smoother, turn reddish-brown when cooked, and are a favorite in Caribbean cooking. Pintos are creamier.
• Pinto vs navy beans: Navy beans are small white beans that cook up soft and creamy, the bean in Boston baked beans.
• October vs pinto beans: October beans are a Southern name for cranberry beans, speckled red and white, creamy, and often cooked fresh-shelled in the fall.

Dried Bean to Canned Bean Conversion

So, dried beans are healthier and taste better, but many recipes call for canned beans. How much dried beans do you need if recipe calls for canned?

One pound of dried beans makes about 6 to 7 cups of cooked beans, or roughly four 15-ounce cans.

In general, one pound of dried beans makes about 6 to 7 cups of cooked beans, or roughly four 15-ounce cans. Note that with canned beans, the liquid is included in the “weight”. For a 15 oz can of beans, it is recommended to use a heaping 1/2 cup of dried beans.

How Do You Soak Dried Beans?

There is a fairly heated debate on whether dried beans should be soaked or not for the best texture and flavor. Rancho Gordo (the premier heirloom bean company) maintains that soaking is not necessary. The caveat here is that beans from Rancho Gordo are most likely fresher than dried beans from a grocery store.

My take on the debate is that if you are confident your beans are fresh, you don’t need to soak. If you think they might be old, they will benefit from overnight soaking, primarily from a texture standpoint. They will be more likely to all cook at the same time that way.

Here are a few tips on how to cook beans so that you get the perfect flavor and texture everytime!

There is an active debate on soaking vs not soaking dried beans. This post does a deeper dive into the debate. I am in the non-soaking camp, but if you are a soaker advocate, here is the best way to go about it:

Rinse your beans first in a colander to get rid of any dust, dirt or bugs.

After a quick rinse, it’s time for your beans to soak. Cover them with lukewarm water until they are submerged.

How long you soak your beans will depend on what type of bean you are using and the “soaking method” you are going to use. Here’s a chart to help you determine soak times:

Soak Time	Bean Type	Method
1 hour	Cannellini, great northern, black beans,	Add 1 pound of beans to 6 cups of boiling water and boil for 2-3 minutes. Remove from heat, cover, and let sit for 1 hour. Cook in water from soaking, or drain and rinse.
3 hour	Black beans (or turtle), adzuki beans, mung beans, navy	Add 1 pound of beans to 10 cups of boiling water. Return to a boil and remove from heat. Cover and set aside for 2-3 hours. Cook in water from soaking, or drain and rinse.
Overnight	Garbanzo/ chickpeas, kidney, butter (lima), pinto, soybeans	Cover 1 pound of beans with 10 cups of water. Let soak overnight or for at least 8 hours. Drain and rinse beans before cooking.

The older, drier and larger the bean, the longer it needs to be soaked. For lentils and split peas, you don’t have to soak at all.

If you are opting for the overnight method, beware that you can actually soak your beans too long. Soak 8 to 12 hours at room temperature. If you need to soak longer, put the bowl in the refrigerator so the beans don’t start to ferment.

Short Soaking the Beans:

If you are in a hurry, there is a shorter way to soak your beans. First rinse the beans and then cover them entirely with hot water in a large pot. Boil the beans for 2 minutes, then cover with a lid, remove the pot from the heat, and let them soak for an hour.

How to Season the Beans?

When I first started using dried beans, I was a bit cautious, as I had heard that they can give you gas if you don’t cook them right, and they can turn out too mushy or too crunchy. Now that I have some experience with dry beans under my belt, I feel much more capable and my beans never come out too mushy or crunchy!

There is also a debate around whether to salt the dried beans during the soaking. Some say this helps reduce cooking times, while others say it isn’t significant enough to notice.

There is an old kitchen myth that salting the beans makes them tough. Salting the soaking or cooking water seasons the beans all the way through and helps the skins soften. Acid is what keeps beans firm, so wait until the beans are tender to add tomatoes, lime or lemon juice, vinegar, or wine.

Also, make sure to taste the beans prior to adding more salt once they are finished cooking.

Tip: Wait Until the End to Add Acid

While most additives are fine to add while the beans are cooking, some things should be added only when the beans are tender and finished cooking. Acid added early on will make the beans tough and crunchy, so wait until the end to add things like tomatoes, lemon/lime juice or wine.

How Do You Cook Dried Beans?

There are several different methods that work well for cooking dry beans. My favorite methods involve the instant pot pressure cooker or the dutch oven over the stovetop.

Instant Pot Dry Beans

Instant pots or pressure cookers are great for cutting down the cooking time for dry beans! Once you have soaked your beans, add them to the pressure cooker and fill with water about 3 inches above the beans. Pressure cook soaked beans 8 to 15 minutes, depending on the bean, then let the pressure release naturally for 15 minutes. A quick release can make beans foam and split their skins.

*Note: We used a Instant Pot brand pressure cooker, so some of the terminology may be different depending on your model of pressure cooker.

Stove Top Dry Beans (Dutch Oven)

Once you have soaked and rinsed your beans, add them to a stock pot or dutch oven and cover with about 2 inches of cold water.

Bring to a very gentle low boil, reduce heat, and cover partially. Cook until beans are soft (see chart above for different cook times). With this method, you want to make sure your beans never come to a “rolling” boil, as this can break the skins.

The beans should be covered by water at all times; you will probably have to add more water to the beans to keep them completely immersed.

Oven Baked Casserole

If you’re in more of a hurry to get dinner on the table, try using canned beans in a casserole and baking them. This 30-minute Tuscan Bean Casserole recipe is sure to please, with plenty of robust flavor without the long simmering required.

How Do You Store Dried Beans?

There are no preservatives in dried beans, so the age of the beans is important. Older beans are drier, and therefore require more soaking and cooking time and their flavor may be a little more dull. Generally it’s best to use dried beans that are no more than a year beyond their harvest.

Keep them as cool as possible, but not in the refrigerator. Be careful not to mix batches of old beans and young beans, because their cooking times will be different.

Recipes Using Dried (or Canned) Beans

The recipe below is a Tuscan (Italian) bean side dish called fagioli al fiasco. I used cannellini beans as they were easy to find in the local grocery store.

If you are more of a bean connoisseur try cranberry beans (available from Rancho Gordo). They are velvety and thin-skinned they are an absolute dream to cook with.

Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.