Why You Should Never Toss the Liquid From Canned Beans or Canned Tomatoes (2024)

FAQs

Why You Should Never Toss the Liquid From Canned Beans or Canned Tomatoes? ›

Much like the delicious pot likker from a pot of simmered dry beans, the liquid in canned beans is full of flavor that shouldn't go to waste. It's useful. All that starchy liquid will act as a natural thickener for soups, stews, and saucy dishes, making them instantly creamier.

The starchy leftover liquid from canned beans or simmered dried beans can also be used as a substitute for any stock or broth or added to thicken soups, stews and sauces.

And as for canned tomatoes — that liquid is not only some of the best tomato juice you'll ever taste, but also a great way to thin any sauce, soup, or stew that would benefit from some lightly salty tomato flavor.

When Should You Drain Canned Vegetables? The short answer is: more often than not. "When using canned vegetables, you typically will want to and should drain the vegetables from their brine before using them,” says Chef Matt Bolus of The 404 Kitchen in Nashville.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Much like the delicious pot likker from a pot of simmered dry beans, the liquid in canned beans is full of flavor that shouldn't go to waste. It's useful.

Diced tomatoes work well in chili, salsa, stews, and casseroles. Tips and tricks: Diced tomatoes are not ideal for making sauces, unless they are blended first. Drain the diced tomatoes slightly if a thicker sauce or salsa is desired.

Using Unsalted Bean Broth

If you don't salt your beans as they cook, you've still got options. Use it to water plants or feed compost to help trim household water usage. Or, swap the unseasoned broth for water in quick breads, sourdough, and other savory baked goods.

Canned Tomatoes: Keep an Open Mind

They make really amazing tomato soup and are available all year long! The key to this recipe is to drain the juice from the diced tomatoes. You'll use both the juice AND the tomatoes, but separating them helps build layers of flavor as you'll see in a minute.

Draining and rinsing of canned vegetables can reduce the sodium content from 9 23%. Analytical values for the three vegetables tested were lower than that declared on the label. Of all the nutrients tested, vitamin C decreased from 5-28% with draining and rinsing.

How much sodium is removed when you rinse canned beans? ›

A 2009 study conducted at the University of Tennessee, Knoxville, showed that draining beans removes, on average, 36% of the sodium in canned beans. Draining and then rinsing removes, on average, 41% of the sodium.

The nutritional information on a label of canned fruit takes the juice into account, so drinking the juice after you polish off the fruit will ensure that you get the full benefit of the canned fruit.

Officially called aquafaba, the liquid included in cans of beans is typically starchy and salty, though those qualities differ based on the brand of beans. Feel free to dip a spoon or finger in to taste it before using. “It has a viscous body from the fibers of the beans.

Fun Fact: Discarding the soaking water and rinsing beans can help make cooked beans more digestible. Some people choose to save the soaking liquid because some nutrients are leeched from the beans into the liquid during soaking. We prefer to drain our soaking liquid but you can decide what works best for you.

But most people can enjoy more beans with less gas with the help of these tips: Soak beans overnight in water, then drain, rinse and cook in fresh water. This decreases the oligosaccharide content. Cooking the beans in a pressure cooker may reduce the oligosaccharides even further.

Using Unsalted Bean Broth

Use it to water plants or feed compost to help trim household water usage. Or, swap the unseasoned broth for water in quick breads, sourdough, and other savory baked goods.

Draining and rinsing of canned vegetables can reduce the sodium content from 9 23%. Analytical values for the three vegetables tested were lower than that declared on the label. Of all the nutrients tested, vitamin C decreased from 5-28% with draining and rinsing.

Bean juice is a good source of protein, fiber, and various vitamins and minerals. It is also low in calories and fat, making it a healthy alternative to eggs or other traditional binders in recipes.