As a test we made up two batches of Boston Baked Beans. One made of all organic ingredients and the second exactly the same but using conventional beans purchased at a very busy grocery chain. Both were baked in identical cast iron dutch ovens, in the same oven, at the same time.
What we found surprised us (we were only expecting a mild flavor difference..after all we were dealing with dried beans). Anyway, here’s what we found:
- Both types of Dried Beans had a similar color and size.
- The Organic Beans had more stones and “rejects” upon sorting.
- When cooking, the Organic Navy Beans absorbed more water (8 1/2 Cups vs 7 Cups).
- In the final product the Organic Navy Beans filled more of the Dutch Oven. The increased volume hypothetically due to the additional moisture the organic beans could absorb.
- The color of the Organic Boston Baked Beans were lighter than the Conventional Boston Baked Beans.
- The taste of the Organic Boston Baked Beans were fuller…they came alive, a party in your mouth kind of thing. The conventional baked beans were good, don’t get me wrong, but in a side by side comparison they tasted flatter.
This is more proof that the claim that organic is no better than conventional is a mistruth. There is a difference, not only in health but also in quality.
Yes – I agree because I did a test with bean soup. Not only is there a better taste, my family had regular bean soup one week and organic bean soup the next and the affect on their digestive system and vitality was noticeable by them right away.