AFAIK, there’s marginal nutritional difference between the two, and beans of all kinds are a great choice all around.
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I’m pretty sure canned beans have more sodium, but on the other hand I have to really compensate for the lack of salt if I boil 'em from dried.
Speaking of legumes – Last night I made a batch of curried whole brown chickpeas; recipe from The Art of Indian Vegetarian Cooking (mentioned further upthread; thx for that. I think I spent $15? for a used copy.).
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Thanks, makes sense.
I’m mostly wondering if they’re cooked fresh then canned, or dried, cooked, then canned. Seems like the latter has an unnecessary step.
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Try roasted chickpeas. A yummy snack!
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Ah… No idea, but if I had to guess, I’d think they dried them all (maybe wherever they’re grown) as they can ship all together it in bulk. Then one customer packages them dry, as-is, someone else boils them and cans them etc.
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Well! It’s not that easy to find an answer, but The Bean Institute kindly lets us know, in a 15-page pdf titled “Farm to Fork” by Dr. Clifford Hall, Associate Professor of Food Sciences at North Dakota State University, Fargo, North Dakota, and a Member of the Bean Institute Editorial Board!
It appears that beans are dried in the field before harvest [I did see that somewhere else too, but it wasn’t very quotable, and now I don’t remember where I saw it…] and hydrated for canning.
Page 8:
After the leaves have turned yellow and dropped from the plant, only the stems and dry pod remain. Harvesting begins at this stage in August and can last until October in the United States. The harvesting results in the removal of the pod from the bean. The dry, free flowing beans are then transferred from the combine into a truck which then transports the beans to storage bin on the farm or at a bean elevator.
Page 10:
Beans received from farmers are those that have come from the combine and have been transported to a bean elevator. As a result, beans will have an average of 4-8% foreign material, broken beans and beans of varying color depending on the season. The bean elevator will then condition the bean in preparation for further processing or packaging.
Dry packaged beans are beans that have been re-conditioned and then packed into containers, which are usually plastic bags for the retail market. These beans are then used by consumers where they are soaked and then cooked or added to recipes.
Processed beans are bean products that have been created from dried beans. Processed beans imply that an additional step beyond conditioning has been completed on the beans resulting in products such as canned beans, baked beans, bean pastes, puffed snacks, texturized analogs and cereal products. In addition, refried beans, rehydrated beans and bean flours can be made from the further conditioned dry beans.
Good guess! 
Also: “Dry packaged beans are beans that have been re-conditioned” sounds like used cars or previously-owned electronics 
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Thank you, mystery solved! 
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That was an impressive display of doing the work to help out a fellow Mutant!
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Heh, I almost can’t help myself. I love information! People are always telling me I should have been a librarian 
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Whoa. You really gotta wait for the payoff on that gif!
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YUM!
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Sorry, none. Just don’t wanna put something that far from actual food into my body.
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Unfamiliar with this packaged product. But, we buy this type of noodles at our local health food store and make our own Brit.
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“Brit?” (thought maybe that was a kind of noodles)
I found this in an Ethiopian grocery that used to be an Indian grocery, and they still carry a lot of the same stock. I don’t recall finding it anywhere else. It’s good stuff, “curry ramen” I guess.
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FYI/PSA
The TastyKake is not as good as I remember.
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