If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
When you rinse canned beans, you not only lose the slightly metallic tasting starchy salt water, you also lose about one-third of the sodium. So no, you don’t have to rinse canned beans, but why wouldn’t you?
For a variety of recipes using different types of canned beans as well as dried beans, see the following:
Recipe: White Bean and Turkey Chili
1. Ancho-Rubbed Flank Steak
2. Walnut Cream Cheese on Cinnamon-Raisin
3. Pork Tenderloin in Phyllo
4. Eggplant Parmesan
5. Tex-Mex Calzones
Thai Red Curry Shrimp
