"The benefit of soaking and cooking (or, better still, pressure cooking) your own beans are many: less packaging; money saved (a 500g bag of dried beans costing 2.50 will yield 1.5kg cooked beans, while some 400g tins can cost more or less the same); the suspiciously coloured but flavourful and starchy bean cooking water; and some personal satisfaction that you actually remembered to soak the beans in the first place."
"The benefits and joy of tinned beans, however, are almost instantaneous. That is, just a ring-pull away unless, of course, said ring-pull comes off prematurely, turning the tin into a door without a knob and leaving you two options: searching for the tin opener that is somewhere in the miscellaneous drawer (or among the picnic equipment, which is on top of the wardrobe), or puncturing the tin at exactly the right spot on the seam with a pointy parmesan knife."
"On the subject of things in tins, this dish had about it something – and I mean this as a compliment – of both baked beans (homemade and Heinz) and breakfast-in-a-tin. Notably, the plump, slightly jellied consistency of the sausage that comes from poaching in sauce, which is, of course, accompanied by the flavour and substance of the sauce."
Dried beans require soaking and cooking but offer economic and environmental advantages, producing substantial quantities from small packages while generating flavorful cooking water. Tinned beans provide instant convenience, though opening them can present challenges. A recipe inspired by Dal Cordaro trattoria in Rome combines tinned borlotti beans and tomatoes with poached sausages and escarole greens. This dish evokes both homemade and commercial baked beans while delivering satisfying flavors and textures. The poached sausages develop a plump, slightly jellied consistency from cooking in the rich, orange-tinted tomato sauce, creating a comforting, substantial meal that balances convenience with genuine culinary satisfaction.
Read at www.theguardian.com
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