Wait, you’re saying you can get the same “nutrition to cost” value out of wet beans? I assumed you meant dry beans (and this would need to soak and actually cook them).

This might just be location specific, but wet beans are much more expensive (in terms of calories per dollar) compared to ramen every where I’ve seen (lived in South West and Mid Atlantic of US).

Are you saying that’s not the case where you’re at?

Taste?

Where I live dried beans are usually about on par with ramen, but not canned beans.

How to make Ramen

1. Heat Water
2. Add ramen
3. Profit