- Oct 3, 2015
- Reaction score
I also like most all beans dry, except for black beans of any variety, we separate them out for black bean salsa. A lot of red beans are also separated and canned with spices and hot peppers for chili. All the rest are generally just mixed up for bean soup. I don't remember why I did the experiment of cooking the dry KY Wonder by themselves but glad I did.i must not be too picky, as of yet i don't think i've found any beans that weren't good as a dry bean. have you?
i think the hardest aspect to me is that some beans are not super productive so getting enough of them to cook up as a single batch to isolate the flavor doesn't happen (especially if they are a good snap bean because between replanting and giving away seeds it would be harder to get a lot of seeds kept).
I suspect there are lots of others that might be good that way too, I almost bet that any bean a person likes as a snap bean would have a similar flavor cooked by itself as a dry bean. I haven't tried others for some of the same reasons you mentioned