Cost Analysis of Cooking Your Own Beans

Beans are a major staple in our house. They’re an excellent source of fiber and protein. They’re also filling, nutrient-rich, and versatile, and cheap! We eat beans multiple times a week in a variety of dishes. This cost analysis of cooking your own beans is just one reason why I love to cook my own beans rather than buying canned.

Cost analysis of cooking your own beans

Now that I’ve been cooking my own beans for awhile, I got curious about a cost analysis and how the price of dry beans compares to canned beans. However, cost is definitely not the only reason why I love to cook my own beans.

Why cook your own beans?

• It’s cheaper. Keep reading to find out how much cheaper!
• They’re tastier. Beans cooked at home from dry have better texture and flavor than beans that have been sitting on a shelf in an aluminum can for months.
• No preservatives. You can totally avoid all the preservatives that come along with buying pre-canned foods from the grocery store, with hardly any extra work!
• You can flavor them however you want. Though I usually just flavor my beans with a sprinkle of salt, you can add all kinds of spices to make your beans taste just how you like.
• They’re super easy to make. Beans are one of the easiest things to make at home, especially if you have a slow cooker.
• They simplify grocery shopping. Maybe it’s just me, but I thoroughly dislike pulling up to the checkout counter with 30 aluminum cans. Bagging them, and loading and unloading (especially while carrying two littles) is just not my cup of tea. Dried beans are just way easier to buy, and easier to order online, too.
• More variety. There are way more options available when you’re buying dry beans!

Is it cheaper to cook your own beans?

As you’ll see, cooking your own beans is not only tastier, easier, and more flavorful, but also way cheaper than buying pre-canned beans at the store. I’ve found that cooking my own beans costs about half the price. If you eat lots of beans like we do, this can totally add up!

Cost analysis of cooking your own beans

I decided to do this cost analysis using the three types of beans that I cook most often: black beans, Great Northern (white) Beans, and chick peas. Here’s what I found:

Black Beans – Two pounds (32 oz) of Black Beans cost me $2.22 at Walmart. After they were cooked, I ended up with the equivalent of about 7 cans of beans, for a total of approximately $0.32 per can. One can of cooked beans at Walmart costs $0.62.

Great Northern Beans – Two pounds (32 oz) of Great Northern Beans cost me $1.98 at Walmart. After they were cooked, I ended up with the equivalent of about 6 cans of beans, for a total of approximately $0.33 per can. One can of cooked beans at Walmart costs $0.62.

Chick Peas – One pound (16 oz) of chick peas cost me $1.28 at Walmart. After they were cooked, I ended up with the equivalent of about 4.5 cans of beans, for a total of approximately $0.28 per can. One can of cooked beans at Walmart costs $0.62.

Cooking your own beans is about half the price!

How to cook beans in a slow cooker

There are multiple ways to cook your own beans, but the slow cooker method is my favorite. It’s just super easy and you don’t really have to think about timing that much. Using the slow cooker, I can be way more engaged with my kids or whatever else I’m doing rather than standing over the stove constantly checking on my beans.

1. Rinse your beans and pick them over. I use this 6-quart slow cooker and can fit 2-3 pounds of dry beans per batch (depending on the type of beans). Start by dumping your beans in a colander. Rinse them, and then pick through them, removing discolored beans or small rocks.
   
2. Soak them overnight. You obviously need to think of this ahead of time, which is one downside to cooking your own beans. I’ve found that with a little planning, this isn’t really an issue. Put your washed and sorted beans in a bowl and cover them with water, about two inches above the top of the beans. They’ll soak up a lot of water.
3. Drain and season. In the morning, drain the water from the beans. Put them in the slow cooker and cover them with new water. Be sure to add enough water to cover them by about an inch. Then, season the beans however you like! I usually just sprinkle them with salt, but you can add anything you like, really. Onion, garlic, bay leaf, pepper…the possibilities are endless.
   
4. Cook. Cooking time varies depending on the type of bean and the slow cooker. I set my slow cooker to low and start checking on it after about 3 hours. Some beans take closer to 6 hours, so just check them every half hour or so until you figure out how long your beans and your slow cooker take. I find that black beans take the longest (about 6 hours) while chick peas don’t take very long (closer to 3 or 4 hours), but this depends on your beans and your slow cooker. Keep in mind that they can finish cooking quickly, so be sure to check them often once you hit that 3-hour mark.
   
5. Store your beans. Ladle the beans into glass jars with a little bit of cooking liquid. You can then eat them right away, or store them in the refrigerator or freezer.

How to store cooked beans

You can store your beans in the refrigerator for about 3-5 days. In the freezer, they’ll last up to 6 months. Just be sure that you leave a little room for the liquid to expand if you use the freezer method.

How long does it take to defrost frozen beans?

If you store your beans in the freezer, be sure to leave an adequate amount of time for them to defrost when you’re ready to use them. I find that it takes a good chunk of the day to defrost them, so I’ll try to pull them out in the morning if I want to use them for dinner. I’ve had many occasions when I didn’t take them out until afternoon. You can probably finagle them out of the jar with a spoon to warm them up, but it ends up squishing and messing with the texture of the beans. Avoid this if you can!

Do I have to soak my beans before cooking?

You do not have to soak your beans before cooking. Soaking beans simply helps them to cook faster and more easily. You’ll have fewer split beans when you soak them overnight first. It also makes them easier to digest.

If you forget to soak your beans, you can use the quick-soak method. To quick-soak your beans, rinse them in a colander and sort them to remove any stones or debris. Next, cover them with water in a pot and bring to a boil. Once they’ve begun to boil, remove them from the heat, cover, and let them stand for at least one hour. (Note: this is simply a soaking method. You will still need to cook the beans.)

Family favorite bean recipes

We have so many favorite bean recipes that it’s hard to choose! Here are a few of our favorite ways to use home-cooked beans.

Flavorful Chickpeas and Rice

Slow Cooker Refried Beans

Crispy Black Bean Tacos with Avocado Lime Sauce