Yes, You Should Rinse and Drain Canned Beans for Your Recipes (2024)

Learn why straining and rinsing your beans is an important step—plus other ways to make the most of your legumes.

Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production.

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Updated on September 28, 2022

Fact checked by

Marcus Reeves

Fact checked byMarcus Reeves

Marcus Reeves is an experienced writer, publisher, and fact-checker. He began his writing career reporting for The Source magazine. His writing has appeared in The New York Times, Playboy, The Washington Post, and Rolling Stone, among other publications. His book Somebody Scream: Rap Music's Rise to Prominence in the Aftershock of Black Power was nominated for a Zora Neale Hurston Award. He is an adjunct instructor at New York University, where he teaches writing and communications. Marcus received a Bachelor of Arts degree from Rutgers University in New Brunswick, New Jersey.

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Canned beans are a healthy (and inexpensive) pantry staple perfect for quick weeknight dinners. But what about that cloudy, thick liquid the beans are packed in? Yes, it helps keep the beans preserved for long shelf life, but the liquid is mostly starch and salt which may impact the texture or flavor of a finished dish. For that reason, most of our Test Kitchen recipes call for draining and rinsing canned beans, which can also help remove the metallic flavor sometimes found in cans. It’s an added step that takes less than a minute but improves the flavor and texture of your finished dish. Follow these easy steps to drain and rinse the beans so they’re ready for chili, enchiladas, and more.

How to Rinse and Drain Canned Beans

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Open your cans of beans using a can opener. There may be sharp edges from opening the can. Use caution when removing the lid to avoid cutting yourself.
Carefully dump the open can of beans into a colander over your sink and let the excess liquid drain completely.
Rinse with cool water until the liquid runs clear. It may take a minute for the water to run clear. Give it a good shake to remove excess water. The rinsed beans are now ready to use in your recipe.

Test Kitchen Tip: If your recipe calls for drained, rinsed chickpeas, try saving the liquid (known as aquafaba) and using it as a vegan egg substitute or whip it into a meringue-like texture. It's a great substitute for whipped cream on desserts, parfaits, and more.

Once your canned beans are drained and ready for cooking, make a warm bowl of Tuscan bean soup. Use a couple of cans of pinto beans to make burritos for a quick vegetarian dinner for an easy lunch idea. Or make some baked beans from scratch for an easy and delicious side dish. Out of canned beans? Try keeping some dried beans in stock for your recipes, too.

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As an enthusiast with a deep understanding of culinary practices and food science, I find the topic of cooking and food preparation fascinating. It's not just about following recipes; it's about understanding the nuances of ingredients and techniques to elevate the final dish. In the realm of cooking, particularly in the context of this article, I can confidently share insights into the importance of straining and rinsing canned beans, drawing from both practical experience and a comprehensive knowledge base.

The article, written by Katlyn Moncada, the associate food editor at BHG.com, touches upon a crucial aspect of using canned beans in cooking. The cloudy, thick liquid that beans are packed in serves the purpose of preserving them for an extended shelf life. However, this liquid is predominantly composed of starch and salt, which can potentially affect the texture and flavor of the final dish. As someone well-versed in culinary techniques, I can affirm the significance of draining and rinsing canned beans, a step commonly recommended in the Test Kitchen recipes.

The process outlined in the article involves opening cans of beans, using caution due to sharp edges, and then draining the beans in a colander over the sink. Rinsing with cool water until the liquid runs clear is emphasized, taking less than a minute but contributing to improved flavor and texture in the finished dish. It's a small yet impactful detail that can make a significant difference in the overall culinary experience.

Moreover, the article introduces a Test Kitchen Tip suggesting that if a recipe calls for drained and rinsed chickpeas, one can save the liquid (aquafaba) for alternative uses. This liquid can serve as a vegan egg substitute or be whipped into a meringue-like texture, offering versatility in culinary applications.

In summary, the article not only provides practical steps for enhancing the quality of dishes using canned beans but also offers creative tips for repurposing by-products, showcasing a holistic approach to cooking. As someone deeply engaged in the culinary world, I appreciate the attention to detail and the emphasis on both technique and creativity in making the most of ingredients.