The cloudy liquid found in canned beans is mostly starch and salt. Adding the liquid may change the texture or taste of a dish. Draining and rinsing the beans removes the excess sodium and starch, which improves the flavor (rinsing also reduces any metallic flavor from the tin).
I always add the liquid the beans are in when making chili. I don't want to lose any flavor and the thickening power of the aquafaba, technically chickpea water, but why rinse it down the drain? Then I taste and salt as the dish cooks. For other recipes, such as bean salads or dips, I will rinse.
Depending on the recipe, it may make the dish too liquid-y. Also, depending on the brand, the water can contain a lot of salt which may over-salt the finished dish.
Having said that, some recipes instruct to use the liquid. I’d do what the recipe says, but consider the desired saltiness.
3 Comments
Having said that, some recipes instruct to use the liquid. I’d do what the recipe says, but consider the desired saltiness.