For years, it was an unquestioned kitchen commandment: open a can of beans, pour them into a colander, and rinse them under cool water until the cloudy liquid disappeared. It was as automatic as reaching for a can opener itself, a culinary ritual ingrained in countless home cooks, myself included. We just did it, without really stopping to ponder the ‘why’ behind this seemingly essential step. It felt like the right thing to do, a non-negotiable part of preparing these versatile, budget-friendly pantry staples for their starring roles in quick weeknight dinners, comforting chilis, and hearty soups.
This tradition, it turns out, is rooted in some very practical reasoning. The thick, cloudy liquid that canned beans are packed in is primarily a mix of starch and salt. It’s a preservative, designed to give those beans their impressive, long shelf life. However, this liquid can indeed alter the texture and flavor of your finished dish, sometimes even imparting a metallic taste that no one wants in their carefully crafted meal. That’s precisely why most recipes, particularly from many reputable Test Kitchens, have long recommended the diligent act of draining and rinsing. The goal, always, has been to eliminate those undesirable elements and enhance the dish’s overall taste and texture, ensuring your chili or enchiladas are as perfect as can be.
But what if I told you that this long-held culinary decree isn’t always the last word? What if that cloudy liquid, often dismissed as mere ‘bean water,’ holds a secret potential you’ve been literally pouring down the drain? As a seasoned media editor who loves a good kitchen hack that saves time and boosts flavor, I’m thrilled to share a perspective that has quite frankly, changed my approach to canned beans forever. It’s a nuanced take, championed by many food editors, that challenges the notion of an obligatory rinse, suggesting that sometimes, that extra step isn’t just unnecessary, but can actually rob your dish of something special.
The real game-changer here is understanding the true nature of that liquid, affectionately known as aquafaba. While it’s been the unsung hero of canned beans for decades, simply doing its job as a preservative, aquafaba has recently stepped into the culinary spotlight in its own right. It’s essentially the cooking liquid from legumes, particularly chickpeas, and its viscous, protein-rich properties have made it a revolutionary ingredient, especially in vegan cooking. Far from just ‘bean can water,’ it possesses unique characteristics that can genuinely elevate certain dishes, if you know how to wield its power.
Now, let’s dive into the fascinating ways aquafaba can transform your savory dishes. In some cases, particularly in brothy concoctions like soups, stews, and sauces, the liquid from a can of beans can lend a richness and depth that you simply can’t achieve with rinsed beans alone. Its slightly viscous consistency contributes body and a luscious textural richness, something highly prized in slow-cooked meals. Our Senior Food Director, Robert Seixas, is a “huge fan of canned liquid in soups and stews” for this very reason, a sentiment I’ve come to wholeheartedly echo. It’s about leveraging every part of the ingredient to its fullest potential, coaxing out layers of flavor and texture that might otherwise be missed.
You might be thinking, “But what about that ‘bean-forward flavor’ that some find unappetizing?” And that’s a perfectly valid concern. On its own, aquafaba can have a distinct taste. However, here’s the magic: when integrated into a dish that’s already particularly saucy or brothy, that inherent bean flavor is easily masked and, more often than not, enhanced by the other ingredients. The complex medley of spices, vegetables, and broths in a hearty chili or a simmering stew will seamlessly absorb and transform the aquafaba’s contribution, turning a potential drawback into a beautiful asset that contributes to the overall deliciousness of the meal. You have a lot more leeway in these situations, allowing the aquafaba to become a supporting player rather than an overpowering star.
Of course, we can’t ignore the elephant in the room when it comes to canned beans: sodium. It’s undeniably the biggest nutritional difference between canned and dried varieties. Most regular canned beans come with a significant amount of added sodium, while their dried counterparts are virtually sodium-free. This is a crucial consideration, especially for individuals who need to monitor their sodium intake for health reasons. For years, the health-conscious directive was clear: drain and rinse to slash that sodium content. And there’s solid science behind it.
The impact of draining and rinsing on sodium levels is significant. Simply draining the liquid alone can reduce the sodium by a full third. If you take the extra step to thoroughly rinse the beans with cool water until it runs clear, you can cut the sodium content by as much as 40%. For those managing conditions like high blood pressure, this is a truly meaningful reduction that can make canned beans a much safer option. So, if you’re keeping a close eye on your sodium, it certainly won’t hurt to follow the traditional draining and rinsing method. Or, even better, seek out the readily available ‘no-salt-added’ or ‘low-sodium’ canned varieties, which offer the convenience without the sodium concerns, leaving you free to choose your rinsing method based purely on culinary preference.
Vegan Mushroom Pie With Melted Leeks & Herbs
Equipment
- 1 Large Skillet or Dutch Oven For sautéing vegetables and preparing the filling
- 1 Cutting Board
- 1 Chef’s knife
- 1 Pie Dish or Baking Dish (9-inch)
- 1 Pastry Brush For brushing the puff pastry
Ingredients
Main
- 4 tablespoons extra-virgin olive oil divided
- 2 large or 3 medium leeks tough outer layers removed, halved lengthwise, washed very well and white and pale green parts sliced thinly
- 1 pound mixed mushrooms sliced (a mixture of shiitake, cremini, oyster, maitake, and trumpet would be excellent)
- Kosher salt and freshly ground black pepper to taste
- 1 pinch red pepper flakes
- 2 tablespoons vegan butter substitute more olive oil if you don’t like or have this
- 2 cloves garlic finely chopped
- 5 to 6 sprigs thyme leaves only
- 5 5 to 6 sage leaves thinly sliced into ribbons
- 1 tablespoon white miso
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine cider vinegar, or apple cider (hard or not)
- 1 3/4 cups vegetable stock or plain unsweetened oat milk for a richer texture, at room temperature
- 2 tablespoons nutritional yeast optional
- 1 sheet vegan puff pastry like Pepperidge Farm, thawed
- Aquafaba or melted vegan butter for brushing
Instructions
- Prepare leeks by removing tough outer layers, halving, washing thoroughly, and thinly slicing the white and pale green parts. Slice all mushrooms.
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add sliced leeks with a pinch of salt and cook until very soft and melted, about 10-15 minutes. Remove leeks and set aside.
- Increase heat to medium-high. Add the remaining 2 tablespoons of olive oil. Sear mushrooms in batches if necessary, until deeply browned and caramelized, seasoning with salt and pepper. Return leeks to the pan.
- Reduce heat to medium, add vegan butter, chopped garlic, thyme leaves, sage ribbons, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Stir in the white miso until it dissolves. Sprinkle all-purpose flour over the mixture and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
- Deglaze the pan with dry white wine, cider vinegar, or apple cider, scraping up any browned bits. Gradually whisk in vegetable stock or oat milk, and nutritional yeast (if using). Bring to a simmer and cook, stirring, until the mixture thickens, about 5-7 minutes.
- Remove the filling from heat, taste, and adjust seasoning as needed. Transfer the filling to a bowl and let it cool completely, preferably in the refrigerator, to ensure it’s firm.
- Preheat your oven to 400°F (200°C). Transfer the cooled mushroom and leek filling into a 9-inch pie dish or similar baking dish.
- Carefully lay the thawed vegan puff pastry sheet over the filling. Trim and crimp the edges to seal. Cut a few vents into the top of the pastry for steam to escape. Brush the top with aquafaba or melted vegan butter for a golden finish.
- Bake for 30-35 minutes, or until the puff pastry is beautifully golden brown and well-puffed. Let the pie rest for 5-10 minutes before slicing and serving.
Notes
However, for individuals who are generally healthy and not specifically watching their sodium intake, the picture becomes a little different. Our bodies actually require sodium to function correctly, and it’s only when consumption goes significantly above our needs that it becomes a problem. As Monica Reinagel, MS, LDN, and host of “The Nutrition Diva” podcast, points out, beans themselves provide potassium, a vital electrolyte for heart health. Research even suggests that potassium may help offset the effects of sodium on blood pressure. So, for many, enjoying canned beans without meticulously draining or rinsing first is perfectly fine, especially if you’re opting for low-sodium brands or balancing your overall dietary intake.
From a purely culinary perspective, controlling the salt in a dish is paramount to achieving perfectly balanced flavors. As a chef, I’ve learned to appreciate the nuances of when and how to add salt, seasoning and tasting as I go. Heavily salted aquafaba, if left in, can make this delicate dance much harder, as you’re starting with an unknown and potentially overwhelming amount of salt. This is a strong argument for rinsing, particularly if your recipe calls for precise seasoning or if you’re aiming for a specific flavor profile where excess salt from the can would be detrimental to your creative vision.
Then there’s the matter of texture and mouthfeel, a concern that goes beyond just sodium. The solution that canned beans are packed in, containing water, salt, and starch, can sometimes leave a glossy film on the beans. This film can indeed interfere with the mouthfeel, making the beans feel a bit slimy – and let’s be honest, slimy beans can be quite off-putting. Moreover, this glossy coating can hinder the beans’ ability to cling to other ingredients in a dish and, crucially, absorb those delicious flavors you’re trying to infuse. For dishes where you want beans to soak up a marinade or blend seamlessly with a sauce, rinsing can ensure they’re receptive to all the wonderful seasonings you’re adding.
Now, let’s be real. Not everyone is ready to embrace the unrinsed bean. Some culinary professionals and home cooks remain staunchly against it, and for perfectly understandable reasons. Food Editor Brooke Caison minces no words, declaring herself “staunchly opposed to skipping the rinse.” She argues that “Bean can water, while sometimes necessary, is nasty looking and smelling. Not a fan.” And honestly, who can blame her? The appearance and aroma of some aquafaba can indeed be a bit off-putting initially, especially if you’re used to perfectly clean, separated beans. Her perspective highlights the very personal nature of taste and texture preferences, reminding us that there’s no single right way for everyone in the kitchen.
Slow Cooker Baked Beans Using Canned Beans
Equipment
- 1 4-Quart Slow Cooker
- 1 Large Mixing Bowl for initial ingredient preparation
- 1 Whisk or Sturdy Spoon for combining sauces
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- ½ cup hickory-flavored barbecue sauce
- ½ cup ketchup
- ½ cup packed brown sugar
- 1 teaspoon dry mustard
- 3 14.5 ounce cans great Northern beans, drained and rinsed
- 1 green bell pepper diced
- 1 large onion diced
- 4 ounces cooked ham diced
Instructions
- Mix together barbecue sauce, ketchup, brown sugar, and mustard in a 4-quart slow cooker until smooth. Stir in beans, bell pepper, onion, and ham until well combined.
- Cook on Low until thickened, 8 to 12 hours.
Notes
But for many, myself included, the convenience factor alone is a powerful motivator to re-evaluate the rinse. Think about it: skipping the draining and rinsing step saves you precious minutes of prep time, not to mention the extra dish of a colander to wash. In our busy lives, where every moment and every clean utensil counts, finding smarter, faster, and more efficient ways to do things is the very essence of a good life hack. This approach perfectly aligns with the Lifehacker philosophy of optimization, turning a seemingly small choice into a valuable time-saver that doesn’t compromise, and in fact, can often enhance your culinary creations.
So, after years of mindlessly rinsing, I’ve shifted my perspective. While the traditional advice holds merit and certainly has its place, the blanket rule of “always drain and rinse” is one I’m now actively questioning. The decision, as many experts agree, ultimately depends on your culinary goals, your health needs, and even the specific recipe at hand. It’s about making an informed choice, rather than following a habit blindly. It’s about understanding the “why” behind both approaches, and then, confidently deciding what’s best for your dish and your palate. And this thoughtful reconsideration is exactly what empowers us to be better, more intuitive cooks, transforming a simple can of beans into an opportunity for delicious innovation.
The first section really got us thinking about why we do what we do in the kitchen, especially with those humble canned beans. We’ve unmasked the liquid, understood its potential, and even weighed the sodium scales. Now, let’s get down to brass tacks: how do you actually make the call in your kitchen? This isn’t about blind adherence to old rules or throwing caution to the wind; it’s about becoming a smarter, more intentional cook who leverages every ingredient to its fullest.
### The Art of Decision-Making: A Bean-By-Bean Approach
Quick Pots de Creme recipes
Equipment
- 1 Small Saucepan For heating the heavy cream.
- 1 Heatproof Bowl For melting chocolate and combining ingredients.
- 2 Mixing Bowls One for egg mixture, one for chocolate.
- 1 Whisk For emulsifying chocolate and tempering eggs.
- 6 Ramekins or Small Serving Dishes For individual portions of pots de creme.
Ingredients
Main
- 1 cup semisweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon espresso powder optional
- 1 large egg at room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract or 1 to 2 tablespoons liqueur e.g., Kahlua
Instructions
- In a heatproof bowl, combine the semisweet chocolate chips and salt. Set aside.
- In a separate medium bowl, whisk together the large egg, sugar, and optional espresso powder until well combined and slightly lightened.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately remove from heat. Do not boil.
- Pour the hot cream over the chocolate chips in the heatproof bowl. Let stand for 1-2 minutes to allow the chocolate to soften and melt.
- Whisk the chocolate and cream mixture until completely smooth and emulsified.
- Gradually add about half of the hot chocolate mixture to the egg mixture, whisking constantly and vigorously to temper the egg and prevent it from scrambling.
- Pour the tempered egg-chocolate mixture back into the remaining chocolate mixture in the heatproof bowl, whisking until fully combined and homogenous.
- Stir in the vanilla extract or liqueur until evenly distributed.
- Divide the mixture evenly among six small ramekins or serving dishes.
- Cover the ramekins loosely and chill in the refrigerator for at least 2 hours, or until the pots de creme are firmly set.
Notes
When it comes to canned beans, the “always drain” mantra is officially retired. In its place, we’re adopting a “smart choice” philosophy. Think of it as a culinary choose-your-own-adventure, where the path you take with your beans profoundly impacts the journey of your dish. It’s about asking the right questions before you reach for that colander.
The key to mastering your beans lies in understanding your recipe’s ultimate goal. Are you aiming for a thick, hearty stew or a crisp, vibrant salad? Do you need a neutral canvas for bold flavors, or are you eager to embrace every ounce of richness? Each dish presents a unique opportunity to decide if that viscous aquafaba is a secret weapon or an unwelcome guest.
### When to Embrace the Aquafaba: Soups, Stews, and Sauces
This is where the magic happens, folks. If your dish is particularly saucy or brothy, then by all means, let that aquafaba sing! This is the prime territory where bean liquid transforms into a culinary asset. Imagine a slow-simmered chili, a comforting Tuscan bean soup, or a rich, savory stew. The natural starches and proteins in the aquafaba contribute an incredible body and a silky, luscious textural richness that water alone simply can’t provide.
Our Senior Food Director, Robert Seixas, is spot-on when he declares himself a “huge fan of canned liquid in soups and stews.” This isn’t just about adding bulk; it’s about building layers of flavor and mouthfeel that elevate a simple dish to something truly special. The aquafaba acts as a natural thickener and emulsifier, seamlessly integrating with other ingredients to create a more cohesive and satisfying experience.
Worried about that “bean-forward flavor” we talked about? Fear not! In these deeply flavored, brothy environments, the aquafaba’s inherent taste is effortlessly masked. It’s absorbed and transformed by the complex medley of spices, aromatics, and other ingredients you’re using. Instead of standing out, it blends in, enhancing the overall deliciousness and adding an umami depth that you’d miss if you rinsed it away. Think of it as an invisible flavor booster.
And let’s not forget aquafaba’s impressive versatility beyond savory dishes. Our Test Kitchen even points out that this seemingly humble bean liquid can be saved and whipped into a meringue-like consistency, serving as a fantastic vegan egg substitute. Imagine using it for desserts, parfaits, or even as an alternative to whipped cream. Talk about zero waste and maximum utility! It’s a true testament to finding unexpected value in what we once discarded.
### When the Rinse is King: Salads, Snacks, and Textural Precision
Seafood Chili
Equipment
- 1 Large Stockpot
- 1 Wooden Spoon (for stirring and breaking tomatoes)
- 1 Cutting Board (for vegetable and seafood preparation)
- 1 Chef’s knife (for chopping vegetables)
- 1 Measuring Spoons (for chili powder, lime juice, etc.)
Ingredients
Main
- ¼ cup butter
- 4 fresh tomatoes diced
- 2 bell peppers chopped into 3/4 inch pieces
- 2 heads garlic crushed
- 3 green onions chopped
- 1 8 ounce can kidney beans, drained
- 1 8 ounce can baby corn, drained and cut into bite-size pieces
- 2 stalks celery chopped
- 1 tablespoon chili powder or to taste
- 1 dash lime juice or to taste
- 1 16 ounce can whole peeled tomatoes, with liquid
- ½ pound cooked crabmeat
- 1 pinch brown sugar or as needed (Optional)
- 1 7 ounce can hearts of palm, drained and cut into bite-size pieces
- 1 pound jumbo shrimp – peeled deveined, and tails removed
- 1 pound sea scallops
- sea salt and freshly ground black pepper to taste
Instructions
- Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
- Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
- Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
- Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Notes
Now, let’s be honest, aquafaba isn’t always the hero. There are definitely times when that colander is your best friend. For dishes where texture is paramount, and a clean, non-slimy mouthfeel is non-negotiable, a thorough rinse is absolutely essential. Think about making crispy roasted chickpeas for a snack, a vibrant bean salad where each ingredient needs to shine, or even homemade falafel and veggie burgers.
In these recipes, excess moisture from the aquafaba can spell disaster for texture. It can prevent your chickpeas from getting that satisfying crunch, make your salad feel heavy and gloopy instead of fresh, or lead to a soggy, unappealing veggie patty. The viscosity of the bean liquid can coat your tongue in a less-than-pleasant way, and in a lightly dressed dish, that prominent bean flavor won’t have other ingredients to hide behind. It’s all about maintaining control and achieving that perfect crispness or distinct component separation.
Remember that glossy film we mentioned? That watery, starchy solution can create a barrier, hindering your beans’ ability to cling to other ingredients or, more importantly, absorb the delicious marinades and dressings you’re trying to infuse. For dishes where you want the beans to act like sponges, soaking up every bit of flavor, a good rinse opens up those surfaces, making them much more receptive to whatever culinary magic you’re planning. It’s a simple step that ensures your beans aren’t just sitting there, but actively participating in the flavor party.
### Navigating the Sodium Labyrinth: Health vs. Flavor
Indian-Spiced Roasted Chickpeas
Equipment
- 1 Baking Sheet
- 1 Aluminum Foil For lining the baking sheet
- 1 Mixing Bowl
- 1 Spatula or Spoon For stirring and spreading
- 1 Kitchen towel For drying chickpeas thoroughly
Ingredients
Main
- 2 cups canned chickpeas rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 pinch ground black pepper
- 1 pinch cayenne pepper or to taste
- ½ teaspoon salt or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
Notes
The sodium content in canned beans remains one of the most significant arguments for rinsing, and it’s a valid one, especially from a nutritional perspective. Most regular canned beans do come with a noticeable amount of added sodium. For those managing high blood pressure or other health conditions requiring careful sodium intake, this isn’t just a suggestion; it’s a critical health consideration.
The good news? You have powerful tools at your disposal. Simply draining the liquid alone can slash the sodium content by a substantial one-third. Go the extra mile and rinse those beans thoroughly under cool running water until it runs clear, and you can reduce the sodium by as much as 40%. These are meaningful reductions that can turn a high-sodium item into a much safer and healthier option for many. It’s an easy, actionable step that doesn’t require any special equipment or expertise.
But here’s a pro tip from the Lifehacker playbook: if sodium is your primary concern, and you still want the convenience of canned beans, always reach for the “no-salt-added” or “low-sodium” varieties. They are widely available and offer the best of both worlds – convenience without the sodium baggage. This allows you to then decide whether to keep the liquid based purely on your culinary goals, freeing you from the health constraint of rinsing.
Bean Salad
Equipment
- 1 Colander For rinsing and draining beans
- 1 Large Mixing Bowl For combining ingredients
- 1 Can Opener For opening canned beans
- 1 Measuring Spoons For accurate spice and liquid measurements
- 1 Spatula or Large Spoon For tossing and serving
Ingredients
Main
- 1 15 ounce can garbanzo beans
- 1 14.5 ounce can black beans
- 1 14.5 ounce can dark red kidney beans
- 1 14.5 ounce can pinto beans
- 1 10 ounce package frozen corn kernels, thawed
- 1 8 ounce jar chunky salsa
- 2 tablespoons chili powder
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon lime juice
- 1 pinch dried parsley
Instructions
- Rinse canned beans in a colander under running water; drain.
- Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
- Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.
Notes
For those of us without specific sodium-monitoring needs, the equation shifts a bit. As Monica Reinagel, the voice behind “The Nutrition Diva” podcast, sagely reminds us, our bodies do need sodium, and beans themselves are packed with potassium, an electrolyte known to help offset sodium’s effects on blood pressure. So, for many generally healthy individuals, skipping the rinse occasionally, especially with low-sodium brands or within a balanced diet, isn’t a nutritional red flag. It’s about overall dietary balance, not hyper-focusing on a single ingredient.
From a chef’s perspective, controlling the salt in your dish is fundamental to achieving balanced, nuanced flavors. When you’re starting with heavily salted aquafaba, you’re essentially beginning with an unknown quantity, which makes the delicate dance of seasoning and tasting as you go much trickier. Rinsing provides a clean, neutral slate, giving you full command over the salt levels and allowing your creative vision to truly shine without any unexpected saline surprises. It’s about empowerment in the kitchen.
### The Convenience Factor: Time Saved, Dishes Spared
Let’s be real – in our fast-paced lives, anything that saves us time and reduces dishwashing is a win. This is where the “no-rinse” camp truly shines as a prime life hack. Think about it: skipping the draining and rinsing step shaves off precious minutes from your prep time. No need to pull out the colander, no waiting for the water to run clear, and crucially, one less utensil to wash after dinner. It’s a small change with a surprisingly big impact on your kitchen efficiency.
Green beans and Mushroom Au Gratin recipes
Equipment
- 1 Saucepan Medium-sized for sauce preparation
- 1 Whisk For smooth sauce consistency
- 1 Baking Dish Oven-safe, suitable for gratin
- 1 Colander For draining beans and mushrooms
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 9 ounce package frozen French style beans
- 1 cup milk
- 1/4 teaspoon salt
- 2 teaspoons flour
- 1/2 cup shredded cheddar cheese
- 1 can of sliced mushrooms
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a golden topping.
- Cook the frozen French style green beans according to package directions until they are tender-crisp; drain them very thoroughly.
- Drain the can of sliced mushrooms thoroughly, pressing out any excess liquid.
- In a medium saucepan, whisk the 2 teaspoons of flour into the 1 cup of cold milk until completely smooth, ensuring no lumps.
- Place the saucepan over medium heat, add the 1/4 teaspoon of salt, and cook, stirring constantly with the whisk, until the mixture thickens to a creamy sauce consistency.
- Remove the saucepan from the heat and stir in half of the shredded cheddar cheese (1/4 cup) until it is fully melted and incorporated into the sauce.
- Gently fold the cooked and drained green beans and the drained mushrooms into the cheese sauce, ensuring they are evenly coated.
- Pour the mixture into a small oven-safe baking dish, spreading it evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the gratin.
- Bake for 20-25 minutes, or until the gratin is bubbly around the edges and the cheese topping is golden brown and melted.
Notes
This aligns perfectly with the Lifehacker philosophy of optimizing everyday tasks. Why add an extra step if it’s not always necessary, especially if skipping it can actually *improve* your dish? It’s about working smarter, not harder. For those busy weeknights when every second counts, deciding to keep the aquafaba can be a game-changer, transforming a simple ingredient into an even quicker, more versatile staple.
Now, we know what Food Editor Brooke Caison said about the “nasty looking and smelling” bean water. And yes, sometimes it can be a bit off-putting initially. But in the right context – simmering away in a robust chili or a fragrant stew – that initial visual or aromatic hesitation quickly dissipates. The benefits of added body and depth often outweigh these initial sensory concerns, especially when they’re dissolved into a larger, more complex flavor profile. It’s a trade-off that often pays dividends in taste and time.
### Expert Insights and Personal Preferences: Listening to the Pros (and Your Palate)
Vegan Chocolate Mousse with Aquafaba
Equipment
- 1 Double Boiler Or a heatproof bowl set over a saucepan of simmering water
- 1 Stand Mixer With whisk attachment
- 1 Rubber Spatula For gentle folding
- 4 Small Glass Cups Or ramekins for serving
- 1 Measuring Cups and Spoons
Ingredients
Main
- ¾ cup vegan dark chocolate chips
- ¾ cup aquafaba chickpea water
- 1 tablespoon white sugar
Instructions
- Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
- Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
- Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.
Notes
It’s fascinating how opinions vary even among seasoned food professionals. Chef and Registered Dietitian Abbie Gellman, for example, is an “all or none” kind of person, typically rinsing and draining her beans. She argues that leaving the liquid can add unwanted viscosity, liquid, or flavor, which isn’t always what she desires. Her consistency highlights that a strong preference, based on specific culinary goals, is entirely valid.
However, many other pros, like Dana Angelo White, MS, RDN, echo the “it depends” philosophy that we’re championing here. She explains, “For salads, burritos, and pasta dishes, I always rinse.” Her reasoning is clear: “Rinsed and drained beans mix easily with other ingredients, plus the sodium is reduced.” But for dishes like “hummus, soup, and chili,” she acknowledges they “may benefit from a splash or two of that starchy and flavorful liquid.” This nuanced view is key to becoming a truly adaptable cook.
Registered dietitian Frances Largeman-Roth adds another layer to this discussion, reminding us of the hidden salt. “If you don’t rinse them,” she says, “just keep in mind that they’ve already been salted.” This is a crucial point for managing the overall seasoning of your dish. It reinforces the idea that an informed choice means knowing *what* you’re adding to your pot, even if it’s “just bean water.”
Ultimately, the decision rests in your hands, the cook. Your palate, your preferences, and your health needs are the final arbiters. Whether you’re a “purist” who wants absolute control over every gram of salt and every textural nuance, or someone seeking efficiency and maximum flavor extraction, the goal is to cook with confidence and intention. There’s no single dogma that fits every dish or every individual.
### A New Approach to Canned Beans: The Empowered Cook
So, after all this exploration, what’s the bottom line? It’s not about abandoning tradition entirely, nor is it about blindly embracing a new trend. It’s about evolving as a cook. For years, we followed the “always rinse” rule without truly understanding its implications. Now, armed with knowledge about aquafaba’s potential, sodium considerations, and the impact on texture, we can make truly informed decisions.
Easy Lasagna
Equipment
- 1 Large Skillet For browning beef and simmering sauce.
- 1 9×13 inch Baking Dish Standard size for lasagna.
- 1 Large Mixing Bowl For combining the cheese mixture.
- 1 Aluminum Foil For covering the lasagna during baking.
- 1 Spatula or Spoon For stirring and serving.
Ingredients
Main
- 1 pound lean ground beef
- 1 32 ounce jar spaghetti sauce
- 32 ounces cottage cheese
- 3 cups shredded mozzarella cheese divided
- 2 eggs
- ½ cup grated Parmesan cheese
- 2 teaspoons dried parsley
- salt to taste
- ground black pepper to taste
- 9 lasagna noodles
- ½ cup water
Instructions
- Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Stir in spaghetti sauce and simmer for 5 minutes. Dotdash Meredith Food Studios
- Combine cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl. Dotdash Meredith Food Studios
- Spread 3/4 cup of sauce in a 9×13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Pour 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil. Dotdash Meredith Food Studios
- Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
This shift empowers you to be a more intuitive and resourceful cook. You’re no longer bound by a blanket rule; instead, you’re equipped to assess each recipe and its unique demands. Do you want that creamy body in your soup? Skip the rinse. Need crisp, distinct beans for a salad? Rinse away! Are you managing sodium? Opt for low-sodium or rinse diligently.
Creamy Kohlrabi Soup
Equipment
- 1 Large Stockpot
- 1 Immersion Blender Alternatively, a stand blender may be used, working in batches.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Vegetable Peeler
Ingredients
Main
- 2 tablespoons butter
- 1 medium onion chopped
- 1 pound kohlrabi peeled and cut into 1/2-inch dice
- 2 ½ cups vegetable broth
- 2 ½ cups milk
- 1 large bay leaf
- salt and ground black pepper to taste
- ¼ cup uncooked orzo pasta
Instructions
- Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir for 2 minutes. Add broth, milk, and bay leaf; bring to a boil. Reduce the heat to low, cover, and simmer until kohlrabi is tender, about 25 minutes.
- Remove and discard bay leaf. Blend soup with an immersion blender. Season with salt and pepper.
- Add orzo, cover, and simmer until orzo is tender, about 10 minutes.
Notes
By consciously choosing when to drain and when to keep the liquid, you’re not just saving time or dirty dishes; you’re unlocking new dimensions of flavor and texture in your cooking. You’re maximizing the potential of an affordable, versatile pantry staple, reducing waste, and ultimately, making your culinary creations more delicious and reflective of your own informed choices. This is the essence of a true life hack in the kitchen – smart, efficient, and utterly delicious.
