Store-Bought Shortcuts: What's Worth It, What's Not

Worth it. We all know how much cheaper it is to buy dried beans and cook them ourselves, but since a can of beans is still relatively cheap as far as proteins go, many of us—including Katie Goodman, who writes the blog GoodLife Eats, Etc.—rely on them for quick weeknight meals. A few caveats, though: They can be high in sodium, so drain and rinse the beans before adding them to your dish (some brands—such as Goya and Westbrae—now offer low-sodium versions of black, kidney and pinto beans, as well as chickpeas). And BPA exists in the lining of canned foods, so if you're concerned, consider buying them in boxes.