you just answered your own question because they are dry so you are rehydrating them meaning your adding water (moisture ) be it from sauces or what ever of liquid you use.
they swell because the water and moisture that was removed during drying is being put back, so the water rehydrates the flesh
Dried fruits and beans swell when cooked because the heat causes the starches and fibers in them to absorb water, which results in an expansion of their size. This rehydration process helps to soften the texture and make them easier to digest.
Any dry bean when cooked will swell,which increases in size.
I always find that dry beans swell to about twice their dry size so I would say one cup dry = two cups cooked - but this is not a definitive answer (I am just an amateur cook)
When fruits and vegetables are dried, the water content is significantly reduced, causing them to shrink and lose their original shape. When these dried items are placed in water, osmosis occurs, allowing water to re-enter the plant cells. This rehydration process causes the cells to swell and regain their original structure, as the cell walls expand to accommodate the absorbed water.
All of them! Water is one of the building blocks of life so anything that was ever alive has water. That being said, without knowing the reason for your question, in a slow cook recipe most meat and fresh fruits and vegetables will generate some water. On the other hand, dried foods and those that "swell" when they cook, such as dried beans and rice will absorb water (although they already have a minimal amount of water in them.) Why do you ask?
Because they absorb the water they're in - which makes them swell up.
About 1.6 cups dried wild rice will cook up to 2 cups or so. Wild rice does not swell much, but will be heavier
Good questions. Maybe it's because it's slow-cooked.
potatoes don't swell up when cooked.
It's by a process known as 'osmosis' Basically, the outer covering of the bean is water permeable, and the 'seed' inside the bean is porous. Water is absorbed through the outer membrane, which swells the 'pulp' of the seed, causing it to swell.
3 cans. This is how the conversion works-- See this site (scroll to end): Per this reference, a 15 oz can yields 1.5 cups drained cooked beans. When cooking dry beans, they absorb a LOT of water and swell up. 1 cup dry = 2.5 - 3 cups cooked Per the site, chickpeas are toward the 3X end of the scale. You need to start with at least half a cup, dry. The first time, I would probably start with 2/3 cup to be sure of having enough, and measure the result. Use the extras for something else, or discard. Dry is cheap.