Canned beans are staple food stored in storage rooms at any time. Choose your favorite variety and observe how this simple and inexpensive food can store your food easily and seamlessly. From chili and soup to Mexico pancakes and rice, canned beans know how to be a hero on the table as long as you know how to cook with them. There are five mistakes to avoid here.

1. Don't clean the beans first.

To open any pot of beans, the first thing you notice is the thick, ancient liquid around beans. This liquid is not only rich in starch, but also usually rich in sodium. Unless the formula specifically requires the use of this liquid, it will not be a popular additive in your dish.

Follow this tip: as long as you don't need this liquid, you must put all canned beans dry and rinse before adding them to your food.

2. Seasoning beans.

We are always talking about the importance of seasoning in cooking, but this is the best way to preserve salt. Most canned beans contain a lot of sodium, so it does not require much salt from seasoning to salty.

Follow this tip: read the label on the tin. Some varieties are low sodium, but most canned beans contain even a considerable amount of sodium even after rinsing, so they don't need too much seasoning. If you add salt, start with a very small amount, then add more flavor - only when necessary.

Three. When using canned food instead of dried beans, use the wrong beans.

This is understandable if you want to skip long soaking and substitute canned beans for drying, but when a formula requires dried beans instead of the same amount of canned beans, it won't cut it. When they cook, dried beans increase in weight and volume (almost double).

Follow this tip: as a rule of thumb, use two (15 ounces) pods to replace the dried beans needed for each recipe.

4. You can't dry the beans thoroughly before baking.

Once drained and rinsed, canned beans are usually used unless you plan to bake them. It is very important that you add extra steps to completely dry them and continue. When chickpeas or other beans are still wet when they enter the oven, they will never get the crisp appearance and make them so tasty.

Follow this hint: whether you are grilled chickpeas or other types of beans, gently put them on a paper towel or a clean towel and dry them thoroughly before baking.

Read more: how to make crispy baked chickpeas in an oven.

5. Put the rest of the beans in the can.

Yes, the staple food in this storeroom is a completely convenient food, but when it comes to leftovers, it's better to do a little thing. Although it looks tempting, don't hide excess beans in cans. They will taste the taste of metal, which is not appetizing.

Follow this tip: after opening the jar, throw away the pot and store the remaining beans in a cover glass or plastic container for a week.

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