An Easy Way to Swap Dried Beans For Their Canned Counterparts

Many recipes will call for a 15-ounce can of cooked beans, but dried beans are not only lower in sodium, but they're also more economical. If you have dried beans on hand, try this simple ratio for an easy kitchen hack.

Since a 15-ounce can typically yields about 1-1/2 cups of cooked and drained beans, soak 3/4 cup of dried beans in water for eight hours or overnight, then boil the beans in a pot of fresh water until the beans are tender (25-45 minutes, depending on the bean). This should yield about the same amount of beans as the can.