Stopped rinsing my canned beans and saved way more than I expected

I always rinsed canned beans before tossing them into chili or tacos because everyone says you gotta wash off the salt and slime. Last week I was making black bean soup on a Tuesday night and just dumped a whole can in straight, liquid and all, because I was too lazy to bother. The soup was actually thicker and way more flavorful without me adding extra salt or broth. I checked the sodium on the can and it was only 140mg per serving, which is nothing compared to what I usually add. Now I'm wondering if I've been wasting time and water for years over something that barely matters. Has anyone else gotten away with skipping the rinse and just using the bean liquid as free flavor?

2 comments

2 Comments

drew_park17d ago

Does that mean we're supposed to be saving pickle juice too?

claire_wells8717d ago

I mean I actually heard somewhere that pickle juice is good for muscle cramps, so maybe saving it is kind of brilliant in a weird way.