I’m with Jeezy all the way on this one. Bean liquid is thoroughly unappetizing. Besides, if you were making a risotto with kidney beans, for example, you wouldn’t want the bean juice to color the rice red. I dump it in a colander and rinse the beans clean.
It's my understanding that the liquid contains a lot of the vitamins, so I use it if it's appropriate for the recipe- like a soup, stew or taco filling. If the recipe specifies or it's a type of recipe where the liquid wouldn't be appropriate, I drain and rinse.
I always used canned beans and I drain and rinse. I don't like the goop. I really have never been sucessful in cooking dried beans. I would let them soak overnight, cook them for the amount of recommended time and they were still tough as heck. How in the world do all of you dry bean eaters cook them so they are soft and edible?
According to the bean website I was just reading, that's a sign that you may have hard water which is interfering with the cooking. Possible remedies include adding 1/8 tsp baking soda to neutralize the minerals in the water, or cooking them in bottled water.
Here's the answer......... do not put salt in the water. If you put salt in the water while cooking the beans will never cook right. No one ever tells us that but that's the secret. Season AFTER cooking.
1 - 20 of 24 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
A forum community dedicated to vegetarian, vegans, and vegetable enthusiasts. Come join the discussion about agriculture, preparation, cooking, recipes, scales, reviews, accessories, classifieds, and more!