Why is the liquid in canned beans viscous?

[Syrinx]

Should I rinse the beans and use fresh water?

[Fridays Child]

1. It's the starch in the beans that causes the viscosity.

And, yes, rinse them before heating or using in a recipe. Use fresh water or boullion to heat them up on the stove. In the microwave, very little liquid would be necessary.

[LibertyorDeath]

It's the starch in the beans that causes the viscosity... Good one....

[LibertyorDeath]

2. It's the starch in the beans that causes the viscosity... Good one....

[Syrinx]

3. thanks

I was wondering it it was something "artificial."

[PinkTiger]

4. Ha!

Apparently you've never cooked beans from scratch.

[Syrinx]

5. Actually I have, and I know they thicken up...

The thick part looks different in canned beans. :)

[newyawker99]

7. Congrats PinkTiger!! 300 posts

:toast:

[On the Road]

6. Should You Use The Liquid?

Depends on whether you want the flavor and viscosity.

When cooking chili, I use as much as necessary to get it to thiken properly. When cooking black beans, I keep all of it.

Rinsing may be good if the beans are used in another dish like a salad of some kind. Otherwise, I think the beans taste and feel a little plain.