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Why does nobody mention rinsing canned beans before adding them to soup?
I made a big pot of bean and kale soup on Sunday and it came out tasting flat and kind of metallic, which confused me since the recipe had good reviews. My neighbor Deb, who cooks for a church group every week, took one bite and asked if I had dumped the can liquid straight in. I had no idea that liquid is mostly salty starch water, and rinsing the beans for about 30 seconds under cold water fixed the whole batch when I tried it again Tuesday. For a $1.29 can of beans, that step seems like the best deal in my kitchen. Does anyone else rinse, or do some of you keep the liquid for thickening?
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