On 7/28/13 2:40 AM, 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
>

I checked the USDA database.
Great northern beans boiled without salt have 2mg sodium per 100g.
Great northern beans boiled with salt have 238mg sodium per 100g.

They didn't list canned great northerns, but canned pintos, drained and
rinsed, have 212mg sodium per 100g.

So beans cooked in salty water are about 1/6 as salty as seawater.

I suppose consumers like the taste of beans cooked in salty water. I've
read that soaking in salt water changes the skin so the beans soak up
more water in cooking and don't split the skin. Unsalted water can be
used for the cooking.
http://www.ehow.com/how_8535684_brin...#ixzz1ZVqBa3FA

I use a pressure cooker. I put in a teaspoon of oil to prevent foaming.
I bring them up to pressure, turn off the burner, let them sit an
hour, and cook 3-6 minutes. No salt. It's easier than fooling with a can.