Michael,

Do you drain or rince the canned black beans or just open the can and
dump 'em in?
Looks good. Thanks, -todd

todd wrote:
> Michael,
> Do you drain or rince the canned black beans or just open the can and
> dump 'em in?


That would be some mighty *dry* chili otherwise, there's no other
liquid. I always use the bean liquid in stews/soups, there's no good
reason not to.

Sheldon

Sheldon wrote:
> todd wrote:
>> Michael,
>> Do you drain or rince the canned black beans or just open the can and
>> dump 'em in?
>
>
> That would be some mighty *dry* chili otherwise, there's no other
> liquid. I always use the bean liquid in stews/soups, there's no good
> reason not to.
>
> Sheldon

The only reason not to would be due to excess salt used in the canning
process and then the beans would need to be rinsed. Afterwards, one would
definitely need to replace the liquid with broth, stock, or at the very
least water.

Jill

jmcquown wrote:
> Sheldon wrote:
> > todd wrote:
> >> Michael,
> >> Do you drain or rince the canned black beans or just open the can
and
> >> dump 'em in?
> >
> >
> > That would be some mighty *dry* chili otherwise, there's no other
> > liquid. I always use the bean liquid in stews/soups, there's no
good
> > reason not to.
> >
> > Sheldon
>
> The only reason not to would be due to excess salt used in the
canning
> process and then the beans would need to be rinsed. Afterwards, one
would
> definitely need to replace the liquid with broth, stock, or at the
very
> least water.
>
> Jill

I would agree if one is on a salt restricted diet, but I don't think
there is excessive salt in canned bean liquid, especially not in this
instance, not in light of the fact that this recipe calls for a full
jar of commercially prepared salsa, now there you have some serious
sodium. And a goodly portion of the sodium content listed on canned
bean labels is actually contained in the beans themselves, so removing
the liquid doesn't accomplish much in that regard. However, beans
don't contain any meaningful vitamins, but do contain substantial
minerals (iron and calcium), whereas a goodly portion will have
dissolved in the liquid. Unless one is on a medically restricted diet
I don't recommend discarding the liquid from any canned veggie/fruit...
sorta like tossing out the baby with the bath water. I do drain canned
beans if they will be going into a salad or some such where the liquid
would ruin the recipe, but if I know I will be preparing a soup or
stew in the next day or two I will save the bean liquor in the fridge
(in a covered glass container, NOT in the can)... and since you
proclaim to be a soup person you now have a healthful hint... just
don't add extra salt until you taste.

Sheldon

Dog3 wrote:
> This is quick and easy to make. I have made a lot of variations on
> this. [snip recipe]

I do something similar to this, but I use the "country style pork ribs"
(which are really shoulder, not ribs), chopped into smallish,
bite-sized pieces and browned with some onions and garlic. The loin
and the ground pork available in my usual markets don't have as much
fat as we like. A little bit of epazote perks it up, too, when I can
find it. -aem

aem wrote:
> Dog3 wrote:
> > This is quick and easy to make. I have made a lot of variations on
> > this. [snip recipe]
>
> I do something similar to this, but I use the "country style pork
ribs"
> (which are really shoulder, not ribs), chopped into smallish,
> bite-sized pieces

Maybe your crooked butcher passes off pork chuck to the low IQ local
yokels, but country style ribs are from the loin. Of course either is
good for chili.

Sheldon

Sheldon wrote:
>
> Maybe your crooked butcher passes off pork chuck to the low IQ local
> yokels, but country style ribs are from the loin. Of course either
> is good for chili.
>
It depends on which market I go to. In one, they are marked from the
loin, in the other they are marked shoulder. So they aren't labeling
crookedly, just differently. I look for the cuts I recognize as being
the shoulder we prefer for this kind of thing and for doing up with
various simmer sauces. It probably does our waistlines no good, but I
buy those with nice bits of visible fat. -aem

Yeah, I was thinking more in line with replacing with a clean liquid
like broth. I've found some people don't like the thick syruppy (sp?)
liquid that black beans sit in. Me, I like it. Makes good eatin'!
But, good point that since the recipe didn't list any other liquids,
something would clearly have to replace the can juice. thanks!

A little birdie told me that "Sheldon" > said:

>I don't think
>there is excessive salt in canned bean liquid, especially not in this
>instance, not in light of the fact that this recipe calls for a full
>jar of commercially prepared salsa, now there you have some serious
>sodium.

I can see it now. People rinsing their salsa. ROFL

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Sheldon" > wrote in message
oups.com...
>
> todd wrote:
>> Michael,
>> Do you drain or rince the canned black beans or just open the can and
>> dump 'em in?
>
>
> That would be some mighty *dry* chili otherwise, there's no other
> liquid. I always use the bean liquid in stews/soups, there's no good
> reason not to.
>
> Sheldon

Except that it cuts down on the gas production. Many of the complex
carbohydrates that cause gas are in that liquid. Or so I've been told, and
from experience, I fully believe.

Scott