Shoutout to the person who told me to rinse canned beans

I was making chili last week and mentioned to my neighbor that it always came out a little metallic tasting. She asked if I rinse my beans. I told her no, I just dump the whole can in. She gave me this look like I'd insulted her grandmother. So I tried it - drained and rinsed the kidney beans and black beans before adding them. Huge difference. The chili tasted cleaner, the texture was better. I've been eating canned beans for 30 years and never knew this. Does anybody else do something simple that took them way too long to figure out?

3 comments

3 Comments

blakestone15d ago

I have to disagree with the "huge difference" part. I've been making chili for about 40 years and I actually prefer the texture and taste when I don't rinse the beans. That liquid in the can is full of starch and it helps thicken the chili. If I rinse them, my chili ends up thin and watery, and I have to add cornstarch or simmer it forever to get it right. The metallic taste you mention might be from old cans or maybe the brand you buy. I use organic beans and I don't notice any off flavors. To each their own, but I'll stick with dumping the whole can in.

barbara_grant414d ago

The "starch helps thicken the chili" part is what I used to say too. I was dead set on not rinsing for years because I thought that liquid was pure flavor and thickness. But one day I messed up and forgot to drain a can of black beans for a salad, and the whole thing turned into this murky, starchy mess. That got me curious, so I tried rinsing for chili and bingo, the metallic taste went away. I just compensate now by using a little less broth or letting it simmer a bit longer, and it works fine.

hannah32014d ago

Yeah exactly, the same thing happened to me. I was so stubborn about it, thinking the bean liquid was some secret weapon for chili. Then I made a batch of soup where I accidentally dumped the bean juice in and it tasted like I’d licked a tin can. Total lightbulb moment. Now I rinse everything and just throw an extra half can of crushed tomatoes in to keep the texture right. Never looked back.