Equivalent of raw beans to canned??? Help!
Posted by yabbitgirl on Jun 25, 2007 · Member since Apr 2006 · 14266 posts
I understand that in recipes it's easier to write "1 15-oz can of beans" (or whatever) because a lot of people use canned. But for those of us who boil our own, can anyone help me figure out how much I will need dry weight (or cups) that will "soak up" to the equivalent? I really don't know how much water is absorbed, and until now I never followed a recipe--it was just one handful per person being fed.
So if I want to end up with say 15 oz of cooked black beans, how many oz do I start with, dry?
I think, 3/4 c to 1c.
Maybe even 1/2 c would do it?
I also use dry beans instead of canned. I cook as many dry beans as I can in my HUGE crock pot and then freeze themin 2 cup increments in ziplocs. Then I take them out to thaw according to my meal planning.
I also use dry beans instead of canned. I cook as many dry beans as I can in my HUGE crock pot and then freeze themin 2 cup increments in ziplocs. Then I take them out to thaw according to my meal planning.
This is exactly what I do (except I use a pressure cooker). Works wonderfully and I don't have to worry about cooking just the right amount. Canned beans usually have 1 3/4-2 cups of beans per can, so 2 cups per bag in the freezer always works out very well. I don't even bother to thaw for cooked recipes--they thaw out quickly enough when added to a hot pot or pan.
Duhhh. I never thourra that. (Smacks head). I thought that there might be some magic conversion table, you know, like rice--it swells up two to three times when cooked (depending on the type.) So if you want 2 cups of rice you start with 2/3 to 1 cup of dry rice, and like that.
I do have a small freezer though. I guess I'll have to keep guesstimating it.