Rinse with cool water until the liquid runs clear. Give it a good shake to remove excess water. Comments Add Comment. Back to story Comment on this project.
Tell us what you think Thanks for adding your feedback. All rights reserved. I have read all the suggestions and have decided that there is no "One size fits all" answer Another thing to consider is salt.. Sometimes the liquid contains too much salt. Rinsing will get rid of some of the excess salt on the beans as well.. Mostly, I tend to see this with black beans often with a "seasoned" liquid and so-called "chili beans," which tend to be small red beans or pinto beans in a chili-flavored liquid.
Note here that I'm not talking about actual canned chili or prepared canned dishes -- just beans that are usually found in the same section of a grocery store as "plain" canned beans.
In those cases, I sometimes retain all or part of the liquid from canned beans, because that liquid contains other seasoning beyond salt, and I tend to use such "seasoned beans" in dishes that could benefit from such seasoning. Otherwise, I agree with other answers -- I tend to drain and rinse all my other canned beans before using.
I don't generally find the texture or flavor the liquid imparts to be helpful in most cases, even in soups, chili, etc. I know that significant amounts of vitamins and other nutrients are lost from dry beans if you toss the soak water, so I assume that's the same with draining canned beans. Note that in general I tend to retain soaking and cooking water when making dry beans, particularly for nutritional and flavor reasons, but the texture of the stuff in canned beans is often weird.
Also, when cooking dry beans, you have the option of cooking slowly for a long time, which will tend to break down many of the gas-causing elements even if you retain the soak water.
Michael is right about the texture of the fluid in the can if you're consuming it unaltered. However, especially since you've used the mexican-cuisine tag, I was taught to keep the juicy stuff when preparing a homemade mashed beans as a fresher alternative to a can of refried beans. I expect this flavor rule would go for making hummus as well. I prefer to rinse canned beans.
Mainly for the reasons you mentioned: to cut the sodium and the gas-inducing complex sugars. You do lose a little bit of flavor and some nutrients, but since the flavor of the canned bean juice doesn't taste the same as fresh anyway, I don't mind losing it. I just add water to the beans before heating them up. Thought I remembered that the recipe said undrained - but now I have a can taste in my mouth that made me wonder. Although I agree that nutrients might be lost, I really don't like the taste of can.
My personal experience is worthy of repetition. Black beans must be rinsed for any and all recipes, otherwise the entire meal will turn to a dingy color versus a vibrant, appetizing one. As for the rinsing of other beans - it's personal preference. In a taste test of chili with or without rinsing, you most likely won't be able to tell a difference.
In salads, you must rinse all beans of course. If you need to watch your salt and sugars - rinse. Rinse, repeat, rinse, repeat If they are canned dark or red kidney beans, I drain and rinse them. If they are red beans in Hot or mild sauce for chili, I do not rinse them.
Yummy, yum, yum Also soaks up that delicious Tobasco sauce dots floating in the grease!! But what about the liquid— or, even more common, the goopy glop—that comes in the canned variety? Should you add it to your dish?
Should you drain and rinse? There are two main considerations you have to make when answering those questions. Canned, pre-cooked beans are often more easily available than dried varieties. These are a very good choice for cooking with, saving hours of care, but should always be drained and rinsed before use.
Dried kidney beans of all kinds should be whole and shiny. Long storage makes them prone to insect intrusion, so if buying in bulk, inspect carefully. Pre-packed dried beans are usually more reliable. Canned pre-cooked kidney beans present no problems. Some come packed in water, which is thickened by starches naturally produced by the beans, but it can also contain preservatives, so this should be rinsed away. For plenty of inspiration, try our collection of ultimate kidney bean recipes.
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