In almost every recipe involving canned beans, you see one or both of these words: drain and rinse.
I’m here to tell you to cut it out.
I hear people waxing poetic about the delicious, velvety bean broth you get when cooking dried beans from scratch. And while that’s undoubtedly true, that delicious bean broth is exactly what you’re draining and rinsing away in canned beans.
When I reviewed canned and dried white beans a few years ago, I cooked pounds and pounds of beans and had our taste testers try them blind, both plain and in dips and soups. At the same time, I researched how canned beans are made. While some manufacturers overcook their beans or use odd ingredients, we found that the best canned beans are simply pressure-cooked right in the can with a little salt and water. That’s what we’d be doing at home. Think of each can as its own mini–Instant Pot. So the starchy liquid that lives in the can? That’s your bean broth.