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You could have used the same unit for everything, just saying.
I know pricing is regional but where I am I can often get whole chickens for < $2/pound, and dry beans are going to be better on everything except arguably time (and that only if you don’t plan ahead).
Yeah, dried beans are the way to go. You can get a pound of beans for around the same price as a can and those will double or triple their weight when soaked. I’ve found you can skip the overnight soak (though its preferable) by cooking them in a pressure cooker for about twenty min with a pinch of baking soda.
We’ve got an instant pot, and cook dry beans 2x / week… don’t need the baking soda, if you do them for a bit longer — 32 minutes for small (like black beans) and 40 for garbanzo beans.
And yeah. A IP or any pressure cooker makes a huge difference for us not having to soak them first
I’ll try that next time for sure. My last batch of fava beans got too soft, so I just blended em to thicken the curry, but I like the texture better when they’re whole.
I’m not saying there’s a trick, but I’ve heard other people having issues if you don’t use enough water.
2x water to beans works for me.
Rinse the beans, to get any dust and crud off … if there’s an inch of beans then fill it so that an inch of water on top of that
For me, nearly all the prices for those items are cheaper. Eggs, for example, cost $1.25/dozen here.
beans
beans
the magical fruit
The more you eat
The more you toot
beans
If you’re looking for cheap, dried beans are about 1/2-1/3 the price per serving over canned.
They are more work, needing either a long boil, overnight soak in water, or a pressure cooker. But the cost saving is enough for me to buy mostly dried beans.
Yeah, I really really need to get a pressure cooker. 🤦
I’ve tried the overnight soaking method before and it didn’t work out at all. Maybe a pressure cooker with baking soda will.
My husband is great at cooking beans, and I’ve learned from him that if you follow the instructions on the package, the beans will always end up being undercooked.
If you don’t have a pressure cooker, then you just need to boil them for hours to get them tender. He doesn’t even soak them – just boils them for hours and hours.
He doesn’t even soak them – just boils them for hours and hours.
If the goal is to save money, at some point you’d need to start worrying about the energy cost of the cooking method.
That’s why you cook a huge pot and then freeze some. It definitely ends up being cheaper than those tiny cans.
Cook batches for use throughout the week or do what I do and and any leftover beans get refried and used as a side, burritos, bolillo. I literally just put some cheddar cheese and hot sauce and eat it with a spoon. Your digestive system will thank you and you won’t have to blow out you colon.
I’d be doubtful that energy costs are going to make a difference of even tens of cents unless you’re making a single portion of beans at a time. If I’m cooking beans, it’s going to be at least half a pound dried, so one to one and a half pounds cooked
You should be able to get chicken thighs for around $1.79/lbs. region depending. Chicken is also easy enough to mince into ground at home with a decent knife. Don’t pay the premium for ground chicken. I’ll buy cheap chicken and turn it into dumpling filling by mixing in mushrooms and cabbage and use that for a variety of things. Frozen dumplings being most of it, but whatever is leftover can be made into meat balls or added to soups and stir fries.
Also, don’t skip the fish market. I can get yellow croaker for $3/lbs. or less which is a great way to add variety into your diet. I try to make a point of checking if there’s cheap fish every time I shop and if there is, I’m buying just enough to cook that very evening. During trout season, rainbow trout goes to $2/lbs. This works well as fish is quick and easy to cook and it’s best when it’s very fresh. I’ll usually braise the yellow croaker with lots of ginger and green onion in a lightly sweetend sauce flavored with doubanjiang, but it’s also good steamed or baked.
I want that fiiiish
Yo it’s so tasty!! I’ve seen em sold in bags frozen, too, for not too much more (like $3.50/lbs) so I guess they freeze well, but I haven’t tried it.
Hot damn
Where you at
Idk exactly how the price breaks down, but if you can have a chicken or two that’s laying it feels like you have infinite free eggs.
Based on what I’ve read and advice I’ve been given, skip the tuna. It should only be consumed in very limited amounts (if at all) due to the mercury levels.
Salmon’s a better canned seafood, honestly. It’s worth the ~$4.
I’m ngl I didn’t check the name of the community and was expecting a cum joke
🤢🤢🤢
That is disgusting. But damn funny
Pound of ground beef for $6?
What year is it?
2030 apparently, because here in 2024 ground beef in my area is $4.
I haven’t seen that price for ground beef since like 2017.
The cheap shit still goes for that price at stores like Aldi or Walmart sometimes. I’ve seen it happen.
In the Midwest it’s lately been $3-3.50/lb in regular grocery stores.
Depends on the fat content
Where the fuck are you getting eggs for $2.50. $5 here in Missouri.
Adjust these prices up by 30% for south Florida, except the beans. I can cook 5lbs of black beans for like $10 total.
Lot of sad protein in here. Crap list op, sorry
I am trying to figure out why turkey isn’t on there, tbh
Since you posted it, I’ll assume you’re a turkey trying to push your anti turkey meat agenda. Nice try.
Damn, you caught me
Are these quantities representing roughly equivalent amounts of proteins/calories?
Why is soybean so expensive and beef so cheap. Beef should be much more expensive.
Subsidies
I love edamame, I could eat it all day!!
I absolutely dislike edamame flavor. And beans are very common fare in our house because we just enjoy them as much as a good steak.
My Wife suffers from celiac and so I need to cook a gluten free menu. And a lot of “gluten free” products contain various types of bean flours in their mix. I tried 3 or 4 different types of edamame products and the basic beans. None pass muster at the table for either of us. The edamame pastas were particularly vile.
