To Rinse or Not to Rinse | Bean Institute (2024)

FAQs

To Rinse or Not to Rinse | Bean Institute? ›

Many people wonder if they need to drain and rinse canned beans, and the answer is, “it depends.” It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans.

Vitamin C was also lost with both treatments; 10% in green beans; 21% in corn, and 6% in peas; other nutrients were also evaluated. Based on this study, draining and rinsing can be effective in reducing sodium in canned vegetables; however, varying amounts of some water-soluble nutrients may also be lost.

The short answer is: more often than not. "When using canned vegetables, you typically will want to and should drain the vegetables from their brine before using them,” says Chef Matt Bolus of The 404 Kitchen in Nashville.

Dried beans last up to two years, but are best cooked within a year of harvest. Always rinse beans before cooking, and check for stray rocks, twigs and leaves. Leave substantial time for bean soaking (either overnight or using our shortcut method) and cooking.

Rinsing beans can improve the flavor and texture of the final dish and can help cut down on how much gas they produce. So, for your culinary success and intestinal comfort, give those canned beans a rinse unless your recipe specifically says not to.

Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

Canned foods in particular usually contain high levels of sodium. One way to reduce your salt intake with canned food, like tuna for example, is washing. Studies show that rinsing reduces the amount of sodium in canned tuna by 80%.

Before cooking, it's essential to drain and rinse the canned spinach. This step removes excess moisture and helps to eliminate any metallic taste that may come from the can. Simply place the spinach in a colander and give it a thorough rinse under cold water.

For instance, one common mistake is not draining or rinsing the chicken before use, which can result in a more processed taste.

Should you soak beans in the fridge or on the counter? ›

Soaking thoroughly cleans accumulated buildup on the surface of the bean, such as dirt, pesticide residue or contamination from rodents and insects. Soaking also allows beans to cool evenly. Like grains, soak at room temperature for 4 hours or overnight in the refrigerator.

Rinse the beans with cold water and drain them again. Put the soaked beans in a pot with about 3 cups of water for every 1 cup of dried beans you started with. Bring the beans to a boil. Turn the heat down to low and simmer until tender.

Fun Fact: Discarding the soaking water and rinsing beans can help make cooked beans more digestible. Some people choose to save the soaking liquid because some nutrients are leeched from the beans into the liquid during soaking. We prefer to drain our soaking liquid but you can decide what works best for you.

Epazote is an herb native to South America and Mexico. It's traditionally used to flavor black beans, and some folks claim it reduces gas-producing properties.

Always Cook Beans

Pressure cooking is a fantastic way to break down lectins for a smooth digestive experience. If you are using canned beans, rinse them thoroughly to remove the complex sugars that are difficult to digest and cause gas.

You should also rinse the canned food with water. This can reduce the amount of potassium you consume.

Studies have shown that canning reduces the polyphenol content of the beans. Polyphenols are beneficial plant compounds that are naturally found in beans and can have protective effects in your body ( 4 ). Canning also changes the weight and color of some beans and may slightly reduce their protein content ( 4 , 5 ).

The following steps can reduce the risk of BPA exposure: Substitute fresh, frozen, or dried food for canned. Purchase food in alternative packaging, such as glass. For those who cannot avoid BPA epoxy can linings, rinsing canned beans, fruit, and vegetables in water may help lower the level of BPA in the food.

Rinsing beans after they are drained ensures that all residual sodium adhering to the bean's surface is removed and results in the highest reduction. All brands and all classes of beans tested demonstrated significant reductions in sodium by either draining or draining and rinsing.