Tommy Joe wrote:
> I wanted to ask this for a long time but always forgot. What is
> the best procedure for soaking salt out of canned beans, and
> approximately what percentage of the quoted sodium content is removed
> using the process?
>
> I make fresh beans, but sometimes I like using the canned. I do
> not like cold beans of any kind. I also prefer beans that are cooked
> to the point of almost falling apart. I actually don't mind the
> taste or consistency of the gunk canned beans come in. But if I'm
> going to put them in something that already has a nice thick
> consistency, then I would prefer getting the salt and other junk off
> the canned beans. Alright dammit, I'll admit it, sometimes I'm just
> too lazy to cook everything from absolute scratch.
>
> So, if anybody knows anything about this I'm awaiting your
> response with a thanks going out beforehand. I'm thinking about
> braising a pork roast for two hours and then using the natural juices
> to put the rinsed beans into. Then each day I'd add some of the meat
> and maybe some diced already cooked potatoes or other veggie.
> Anyway, for all future references, if anyone knows the best desalting
> method and also the percentage of sodium eliminated using that
> method, I"d love to know it. Thanks.
>
> TJ

Either buy the low sodium ones or rinse it out. Soaking won't help. Put
them in a colander and run cold water gently over them. Won't get rid of
all of the salt but some.