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Do you rinse your canned beans?

I use canned black beans frequently. I typically pour the can into a strainer and rinse them before tossing them in the pan. Got me thinking....do other rinse first or do you use the liquid in the can?

25 Comments:

I rinse and repeat to get rid of some salt.

always, unless they're black beans. You need the liquid to make rice dark and the sauce thick...

I rinse mine too. Mostly because I don't want that thick liquid in whatever I am cooking, not so much for the salt.
I rinse beans I cook and freeze myself too, for the same reason. (I don't add much salt to home-cooked so that is not an issue.)

I always rinse canned beans of any kind.

Always rinse. Especially if it's for a salad - then i rinse like crazy!

rinse and repeat always unless its chickpeas for hummus then I use some of that liquid.

I rinse.
Hubby does not.
Let's just say, I've noticed a difference when he makes the chilli.

I rinse all canned beans.

I always rinse.

Yes, always rinsed with cold water in a collander. That mucousy sludge really exasperates the gas effect. Plus, ew.

It depends on what it's for. If I'm adding it to chili, I just toss in the whole can, liquid and all. If it's for salad, I rinse like crazy. For stuff like hummus, I reserve the liquid and add as needed.

I rinse always, though for chili I tend to just drain so that there is a bit of the juice left to make the sauce thick. I mainly rinse beans to get rid of some of the sodium.

i'm with toasteebagel.
it depends on what i'm making...
if i want the beans to help thicken whatever i'm making, i don't rinse...
if not, i do.

also, i haven't noticed a difference in the amount of gassiness.

Now hear this:

There is no such thing as "bean juice."

Rinse them every single time you use canned beans. What goes down the drain is salty mucky sludge and does not need to be in your food. Any recipe calling for "beans and their juice" will likely be followed up by a recipe calling for "one giraffe and its juice."

i always rinse mine as a well... the liquid kind of scares me.

I almost always rinse unless for some reason a recipe says not to (which is rare).

I rinse for salads, black bean salsa, fried beans. But if I use canned stuff in soups or chili, I don't rinse (and I don't add salt).

I rinse them too. It gets rid of the thick sludgey stuff. I rinse my canned olives as well.

I always rinse in a colander with cold water a few times - it reduces the level of sodium and as @conky said reduces the gas effect. And yes, who knows what that sludge is anyways.

dump into colander. run water over them. toss. who wants to eat goop?

I rinse like mad for a salad or a salsa. I don't rinse for cooked dishes like soups and chili. If I buy canned beans I make sure to get low sodium.

I usually just cook my beans from scratch anyway, that way I know exactly what's in them and I can control the seasoning.

I rarely rinse since that "bean juice", or "yucky sludge" as some call it, is actually high in soluble fiber- which contributes to good cholesterol and help with dieting and blood sugar control. If salt content is a concern, buy low sodium or no salt added varieties. If gas is a concern, be aware that eating more fiber on a regular basis will eventually DECREASE the amount of gas that you have.

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