cans = heavy metals in your food. drain, rinse, and hope for the best.

Dried beans are also a helluva lot cheaper

When you remember to plan to soak and cook the dry beans, just make a whole lot of extra. You can portion out and freeze what you aren't going to use within a few days. It doesn't take too long to defrost them, then you won't have to worry about sodium, heavy metals and all that jazz. And you aren't wasting the cans AND it's lots cheaper. Woot for dried beans!

Hi Susan...

Fiber and protein are the same in both. I used canned beans for years and years because it just seemed like such a HUGE hassle to make them from dried. But now that we've made the switch, I can tell you that the TASTE is so much more enjoyable when you make them from scratch. Sitting in those cans must change them somehow -- well, I guess I might get a bit cranky if I was smooshed in a dark can with no air!! ;O)

Anyway, I believe that canned goods are truly fabulous in a pinch. But if you're going to be eating them on a regular basis (which you should strongly consider if you're vegan) then you might want to figure out how to work the soaking and cooking into your schedule. Which honestly is extremely easy once you figure out how to do it.

In case it helps, I have a page all about how to select, soak and cook your dried beans -- includes photos: www.vegancoach.com/how-to-c...eans.html

I adore dried black beans, and as I'm not much of a planner and quite scatterbrained, I never EVER soak them first. They just need 30-45 minutes to cook and they're fine :)

Can I add this: if you do want to soak them, soak them in your left over fairtrade coffee! Absolutely delicious!