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FAQ
For that reason, most of the BHG's 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 dish.
I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.
Canned beans are blanched, then sealed in cans with water and salt (as well as some additives that help the beans keep their color and texture) before being cooked at high heat under steam pressure. The result is ready-to-eat beans that will serve you well in practically any dish.
Cooking canned beans on the stove is one of the easiest and most common methods. Since they are already cooked, you just need to heat them up, which takes all but 5-minutes. Add a few flavor enhancers and dinner is served! Drain and rinse the beans (remember, that's optional).
If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently, he says.
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Mike Karabeini
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