The overnight thing is effortless. I like the taste and firmness of the soaked beans. That is not to say that the others are icky, just not my favorite. The drag was having to cook them a couple of hours after the soaking....oh well... I don't have a clue if there is a price difference. I suspect the cans are more expensive but still cheap considering the costs of milk and bread....etc.

Here is the recipe! I may as well share it with everyone! Beans, beans, beans....

White Chili

2 medium onions
6 chicken breast (halves)
1 T. olive oil
4 cloves of garlic minced
2 4oz. cans green chilies chopped (I pulse with processor)
2 tsp. ground cumin
1 ½ tsp. dried oregano crumbled
¼ tsp. cayenne red pepper
4 16 oz. cans white beans with juice
4 cups of chicken broth
12 oz. Monterey Jack cheese

Place chicken in cold water, bring to simmer until tender (15 mins.) Drain and cool and chop! Heat oil in same pan, medium high heat. Add onions, sauté 10 minutes. Stir in garlic, chilies, cumin, oregano and red pepper – sauté 2 minutes. Add undrained beans and chicken broth. Bring to boil. Reduce heat, add chicken until heated. Remove from heat. Add cheese, stir to melt and serve. And the best part – add a dollop of sour cream!