Maybe just eat the bean goo

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[00:05] I see involving canned or cartoned beans 

[00:12] the canning liquid. That makes sense for 

[00:17] For example, here's a stew that 

[00:21] and here's the same stew made without the 

[00:26] deliberately extreme example to help me make 

[00:31] will vary depending on what exactly you're 

[00:35] But first, what exactly is the bean 

[00:40] that goo starts off as just plain old water. The 

[00:46] natural starches and pectins that come out of 

[00:52] they blanche the beans to cook them most of the 

[00:57] they fill it up with water and then they finish 

[01:01] carton that's part of the sterilizing process.

[01:06] does have some additives in it. If the packer is 

[01:12] minerals like calcium back into the water. That'll 

[01:18] make them less likely to pop open. The canner 

[01:26] ethylene diamine tetra acetic acid, EDTA, EDTA, 

[01:35] either coming from the can itself or more likely 

[01:40] valuable metal nutrients like iron and copper. 

[01:46] over time, in the can or the carton, some of those 

[01:52] cause discoloration. The chelating agent bonds 

[01:58] But the number one additive in bean goo is usually 

[02:06] also strengthens them chemically, and it extends 

[02:11] in favor of draining the beans is to get 

[02:17] and that makes little sense to me. Unless 

[02:21] pressure or something, you're probably going to 

[02:26] going to require even more salt than what 

[02:30] the beans in the pan with all of their liquid, 

[02:37] all of the other stuff that's in the pan, which 

[02:42] salt on top of what was already in the bean goo.

[02:49] long as you account for it in your recipe. Though 

[02:55] chemical food additives like the EDTA that we 

[03:00] reactive. That's why we're putting them in 

[03:05] stabilize the chemical for storage and for 

[03:09] to a sodium ion to make a stable salt.

[03:14] anion bonded to a sodium cation. It's nice and 

[03:21] in water once we add it to the food and we'll 

[03:26] we're looking for. The hitch is that there's no 

[03:33] right, and you need both in rough balance in 

[03:38] sodium in the form of food additives, that could 

[03:44] So look at the ingredients on the label. If 

[03:48] sodium and chloride. But if all you see is stuff 

[03:56] chloride. And I can't imagine it would matter very 

[04:02] every single day your entire life, maybe that 

[04:06] would be a reason to drain those beans, so that 

[04:11] compounds with plain old salt. But this brand only 

[04:17] You might want to drain and then rinse for 

[04:22] separate beans to drop onto a salad or something 

[04:27] as we so often are, that liquid might actually be 

[04:34] This is beans ala moutarde, French style creamy 

[04:40] I'll chop up a shallot, and then this part isn't 

[04:45] of green beans just to make this a more complete 

[04:50] in the pan, give the shallots a little head 

[04:55] give them a couple minute head start. Maybe add 

[05:00] it because it tastes good and then deglaze with 

[05:06] For demonstration purposes, I will put 

[05:11] Enough milk to almost submerge everything, bring 

[05:18] liquid is very thin as you can see. The way we 

[05:24] beans until more of their starches and pectins and 

[05:32] The problem is these beans already gave up a lot 

[05:39] We now have to overcook them to get more 

[05:44] starting to break apart more than I would 

[05:49] It'll thicken a lot as it cools and our remaining 

[05:55] of whole grain mustard. I love how those 

[06:00] then I'll finish with just a little cream. You 

[06:05] give it pepper and a lot of salt. Remember 

[06:10] Here is our final texture. It doesn't look very 

[06:17] beans to thicken the sauce. Plus the acid in 

[06:23] bit. It tastes fine, but the texture could 

[06:28] this time we add the beans with their liquid, or 

[06:35] I drain one carton of beans and then I don't drain 

[06:40] into a separate container and then you can just 

[06:46] on how much thickening it seems like it needs.

[06:51] only need a little milk to bring that liquid 

[06:56] thick and that happens much faster because we 

[07:01] We don't have to overcook the beans. That 

[07:07] in a sauce it is silky, smooth, and delicious.

[07:12] total load of oligosaccharides and other things 

[07:18] to digest. So that could be a reason to drain 

[07:23] your beans. But my advice for that is just 

[07:28] the more your microbiome in your gut adjusts, 

[07:33] of beans these days. I have no digestive 

[07:37] That'll be thick enough once it cools 

[07:42] which also function as thickeners. The starch in 

[07:48] and the acids from the wine, thus preventing 

[07:54] but remember that we're going to need less 

[07:58] Maybe finish with some fresh parsley, and there we 

[08:04] slightly less milky because we use less milk, but 

[08:11] the balance that you want for the particular dish 

[08:15] one package and I don't drain the other one.

[08:20] consider saving it. You can use it to thicken 

[08:25] substitute for eggs in baked goods. It serves as 

[08:32] replace meringue in something. In that context, 

[08:37] can sometimes refer exclusively to the bean goo 

[08:43] aquafaba. The point is the bean goo is good.

[08:50] A can of beans has protein and carbs and 

[08:56] own thickener. Squarespace is a similar all in 

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[09:48] canned beans. All things considered, you