Cooking with dried beans requires a little forethought; before cooking, they must be soaked for at least an hour in boiling water or between four and eight hours in cold water. Then, they take at least an hour to cook.

On the other hand, they're inexpensive and can be seasoned in a multitude of ways during cooking. (Think ham hocks, fresh herbs and aromatic vegetables.) Plus, the texture of cooked dried beans is firmer and more substantial than typical canned beans.

Still, we keep our pantry stocked so that we always have ready-to-eat canned beans to add protein and texture to weeknight pastas, salads, soups, stews, chilis and burritos. Be sure to select a good brand to ensure that the beans have a firm texture, clean flavor and no added salt. (Inferior canned beans tend to be mushy and loaded with sodium.)