Canned beans are one of the most versatile ingredients you can stock in your pantry and you can find a ton of delicious recipes using them from a three-bean vegetable chili to a comforting bowl of pasta e fagioli . But here’s the thing no matter what kind of canned beans you use—garbanzo pinto navy or black beans—you can ruin them if you’re not stingy with the seasonings.
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 Mashed | 2022-10-13 01:00:12 |  38,926 Views |
The Biggest Mistakes Everyone Makes With Canned Beans
The convenience of canned beans lies in the fact that they are pre-cooked and ready to eat right out of the can. But “pre-cooked” doesn’t just mean that they’ve been heated to a safe temperature and desired tenderness. It also means that they’ve been seasoned at the factory usually with a generous amount of salt. This added salt not only enhances the flavor but also acts as a preservative that helps extend the shelf life of the beans. As a result even cans labeled “low sodium” already contain a significant amount of salt in the liquid “bean mush” inside the can.
To put that in perspective the USDA reports that a half-cup can of navy beans contains about 410 milligrams of salt which is 18 percent of your daily recommended intake. Even the lower-sodium versions still contain about 140 milligrams of salt or 6 percent of your daily value. Add more salt and your taste buds will tingle!
But that doesn’t mean you should never add salt when cooking with canned beans. Sometimes you’re working with a recipe that needs a little more salt. In that case there are a few tricks you can use to avoid adding too much salt.
