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Figured canned beans would taste flat, but a 79 cent can in my chili changed my mind
I always soaked dry beans because I thought canned ones would wreck my chili, so last month in Tucson I tried a 79 cent can of pintos just to save time on a Tuesday. I rinsed them and tossed them in with my usual onions and cumin, and honestly nobody at the table could tell the difference, which saved me about 2 hours of soaking and a few bucks. Now I'm wondering if there are other shortcuts I've been snubbing, so what canned or jarred thing did you think was a ripoff until you actually tried it?
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riley3632d ago
Jarred garlic is the one for me. I figured it would taste like nothing but it holds up fine when you cook it down in chili. Not the same as fresh for everything, but on a weeknight it saves a lot of hassle.
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