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Discussion Starter · #1 ·
I am going vegetarian/try vegan and I have high blood pressure so sodium is my enemy but I want to buy canned beans and chickpeas. I know they have a lot of sodium but I was wondering if I rinse them well will most of it leave before cooking or is there a low sodium kind.<br><br>
Thanks
 

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I figure it must be different in the US as canned beans rarely have added salt in the UK. You could just check the backs to find the one with the least salt/sodium in your supermarket and then rinse them too, as I imagine the salt is added after cooking or I don't think they'd cook(?). Or you could try cooking beans yourself, it isn't as quick but it is cheaper and I do it in big batches and freeze them for quickness, and then you can add them straight to a soup/stew/etc from frozen.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>canadacatman</strong> <a href="/forum/post/3087800"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I am going vegetarian/try vegan and I have high blood pressure so sodium is my enemy but I want to buy canned beans and chickpeas. I know they have a lot of sodium but I was wondering if I rinse them well will most of it leave before cooking or is there a low sodium kind.<br><br>
Thanks</div>
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I would definitely rinse them, however if sodium is a serious issue for you I'd consider getting a good pressure cooker and some dried chickpeas vs canned. I do use canned from time to time for convenience (basically I just found something I wanted to cook and didn't have beans ready).<br><br>
To do the pressure cooker thing I soak the chickpeas overnight and then pressure cook them for 22 min and do a slow release on the pressure. Rinse them off and put them in a container with cold water in the fridge. I rinse and change the water every couple of days, beans will be good for about a week.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>luvourmother</strong> <a href="/forum/post/3087851"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Using dried beans is much more cost effective and you dont have to add salt when cooking them</div>
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Agree totally.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>canadacatman</strong> <a href="/forum/post/3087800"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I am going vegetarian/try vegan and I have high blood pressure so sodium is my enemy but I want to buy canned beans and chickpeas. I know they have a lot of sodium but I was wondering if I rinse them well will most of it leave before cooking or is there a low sodium kind.<br><br>
Thanks</div>
</div>
<br>
I've had this same question and researched this awhile back, comparing <a href="http://ndb.nal.usda.gov/" target="_blank">nutrition data in the United States Department of Agriculture database</a>. In the US, the sodium listed on a can of beans is for the entire contents of the can, including the salty brine. According to my review of their data, it appears that draining and washing the beans can reduce the sodium content 50-65 percent.
 

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I second the suggestion to cook your own. If you are short on time, the Eden Organic ones are good (like another poster suggested). They also come in a can with a BPA free liner, if you're concerned about such things.<br><br>
Just a tip: I noticed the Eden beans are quite expensive in stores, so we started getting them through subscribe and save on Amazon which can be considerably cheaper <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RabbitLuvr</strong> <a href="/forum/post/3087948"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I just rinse canned beans. The savings I get cooking my own is offset by the cost of the gas to cook dried. I only use dried when I want a large batch. (I don't have freezer space to cook a bunch and freeze them.)</div>
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Get a pressure cooker, 20 min at a low setting doesn't use that much energy. I usually do my beans a cup (dry) at a time... perfect for most of my needs for the week.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Fyvel</strong> <a href="/forum/post/3087904"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I second the suggestion to cook your own. If you are short on time, the Eden Organic ones are good (like another poster suggested). They also come in a can with a BPA free liner, if you're concerned about such things.<br><br>
Just a tip: I noticed the Eden beans are quite expensive in stores, so we started getting them through subscribe and save on Amazon which can be considerably cheaper <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
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Subscribe and Save is the bomb. I use it a LOT. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RabbitLuvr</strong> <a href="/forum/post/3087948"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I just rinse canned beans. The savings I get cooking my own is offset by the cost of the gas to cook dried. I only use dried when I want a large batch. (I don't have freezer space to cook a bunch and freeze them.)</div>
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What she said. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #14 ·
Ok thanks so if I make 1 cup dried how much will it equal when it is cooked. So I know how much to make for 1 week at a time. And do they freeze well and for how long.<br><br>
Thanks
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RabbitLuvr</strong> <a href="/forum/post/3088002"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I don't have a pressure cooker, nor do I have space in my kitchen to store one.</div>
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Well that bites. Oh well.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>canadacatman</strong> <a href="/forum/post/3087992"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Ok thanks so if I make 1 cup dried how much will it equal when it is cooked. So I know how much to make for 1 week at a time. And do they freeze well and for how long.<br><br>
Thanks</div>
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1 Cup dried will make approx 2 cup cooked. Never froze them so can't help you there.
 

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Beans freeze perfectly in my experience. They're never any different in taste/texture as far as I can tell then canned, but if you cook them yourself you can cook them to the firm/softness you prefer - I prefer mine a little softer than the canned beans genereally are and MUCH softer for lentils. So they may be different in texture due to cooking but not freezing. You can freeze them in the cooking liquid if you like too, as it's good to use to thicken soups/stews. I usually use freezer bags to freeze mine in, and put them in food straight from frozen to warm.<br><br>
and yeah they pretty much double, there are serving suggestions on the back I usually go with 35g per serving.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>luvourmother</strong> <a href="/forum/post/3087851"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Using dried beans is much more cost effective and you dont have to add salt when cooking them</div>
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Couldn't agree more. And they taste better.
 
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