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Old 08-22-2006, 02:53 PM   #11
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Canned beans in Italian white bean salad and in burritos.
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Old 08-22-2006, 03:12 PM   #12
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Originally Posted by ChefJune
... I rinse off the canned beans very well and proceed.
Why do you rinse the beans? The liquid is very flavorful. I always add it in preference to water in chili or soups or even salads. I've fixed these dishes with the beans with the can liquid and rinsed without the liquid and I cannot tell any difference in digestion. The dishes are just more flavorful with the can liquid.

I've always wondered why recipes specify to discard the liquid and rinse the beans well.

I'd love to hear some good reasons other than "my mother did it that way" or "that's what the recipe said to do".

Alton, are you out there?
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Old 08-22-2006, 03:33 PM   #13
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I use can BEANS for chili...
I use dry Beans for bean soup(s)
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Old 08-22-2006, 03:49 PM   #14
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I use canned kidney, pinto, and black beans for chili. And I add the can liquor as well. As Aurora said, it adds flavor.

For home-made soups, refried beans, and baked beans, I use dried beans. But I have made great baked beans starting with great northern beans that came pre-cooked in a very large jar and they worked great as well.

I believe that it's just a matter of preference. But with kidney beans, the dried variety have less flavor than the canned, due to the sweetener added to the canned bans.

Also, when you are cooking the beans, if you have a pressure cooker, it will virtually garuntee that your beans come out tender. Just be sure to follow the directions that come with your cooker.

I have relatively hard well water and have never experience any problems with my beans. But I suspect that if your water has sulphur in it, that might inhibit the softening action as sulphur plus water will create a weak sulphuric acid. And any acids that are added to beans before they are fully cooked with interfere with them becoming soft.

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Old 08-22-2006, 05:02 PM   #15
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Using dried beans is always more effective if you soak them overnight. It gives them a head start absorbing the cooking liquid. Just change the water and rinse them off before you add them to your broth.

Once you get used to working with dried beans, you'll remember which varieties cook faster than others.
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Old 08-22-2006, 05:05 PM   #16
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Quote:
Originally Posted by Aurora
Why do you rinse the beans? The liquid is very flavorful. I always add it in preference to water in chili or soups or even salads. I've fixed these dishes with the beans with the can liquid and rinsed without the liquid and I cannot tell any difference in digestion. The dishes are just more flavorful with the can liquid.

I've always wondered why recipes specify to discard the liquid and rinse the beans well.

I'd love to hear some good reasons other than "my mother did it that way" or "that's what the recipe said to do".

Alton, are you out there?
I always found the liquid in the cans to be gummy....I'd rather just have the bean to work with than the odd textured bean residue...
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Old 08-22-2006, 06:06 PM   #17
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I don't like the texture in the canned beans either and I'd rather rinse the salt and stuff out and use my own seasonings.
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Old 08-23-2006, 12:39 AM   #18
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I am one who always uses dried beans. I dislike the taste of canned beans.
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Old 08-23-2006, 01:20 AM   #19
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Originally Posted by Aurora
I'd love to hear some good reasons other than "my mother did it that way" or "that's what the recipe said to do".
I'll give you the rationale and you can decide for yourself. Its essentially to do with flatulence. That's generally an issue when the digestive system has an inability to absorb particular carbohydrates in that we don't have digestive enzymes to break down complex oligosaccharides. Beans, cabbage, brussels sprouts, apricots, bananas, etc etc Most flatulence is caused by bacteria, who actively feed on indigestible carbs and sugars

The more you eat beans the better your body will become at dealing with these issues. It seems to be generally accepted that soaking beans for a long time will remove more of the carbohydrates, so the extended rationale then is that since beans in a can have been soaking for ever there's even more dissolved sugars, so even more reason to discard the liquid. I've never seen anything proving this but it's not an unreasonable extrapolation. I don't think "there's bubbles in the liquid" quite confirms this.

And then we could talk about all the flavor you're washing away. Hence why people are generally in one camp or the other on this one.
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Old 08-23-2006, 06:15 AM   #20
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I keep tinned beans around for emergencies, or when I have no time to soak . Otherwise, it's dry beans all the time - soak for at least 8 hours, rinse , then cook for the required time ( they all vary) in water WITHOUT salt. Occasionally you'll find some tough old beans, but dried beans, peas and lentils are a staple over here so the produce moves a lot on the supermarket shelves. Flavour-wise, there probably is a difference because the tinned beans often have preservatives or acids added to conserve them longer.

As for the flatulence issue - oh so true! The more you eat, the more your body gets used to the legumes. Indian cookery uses a wonderful spice called asafoetida or hing. ( Actually it's a dried resin). A pinch of hing added to the beans seems to make them more easily digestible.
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