By Naomi Crisanteon 03th Mar 2014 12:20
Canned beans, like cannellini, borlotti and chick peas, are processed in the can in liquid which is usually a mixture of water and salt. As starch from the beans is released, a cloudy, viscous liquid is produced. Most people prefer to drain and rinse the beans of this liquid as it can be salty and add an unwanted starchy texture to a dish, but in some cases, depending on what you are cooking, you can certainly add the beans with their liquid. For example, if making a puree of beans, then use them both and if you are making a soup or stew and can use the thicker consistency of the liquid instead of watery stock, then do so. If you do choose to rinse your beans, then pop them in a colander and rinse under running water until the foam subsides and the water runs clear.