Stupid questions about canned black beans

Nertak

The can says it is 120 calories a serving, there are three serving, so 360 calories for the can. Does that calorie amount include the black liquid the beans are soaking in? If so, is there a way to know what the calories would be after I drain the liquid and wash them off?

Also, If I drain the liquid, and separate the beans into containers of smaller serving sizes how long would they be good for?

Thanks for the help.

karyabc

don't think the calories includes the liquid , they are just for the beans it self , also do not think that the water they are soak in have any calories at all, people usually drain the liquid to get down the sodium levels or just because they are not gonna use it at all.

arditarose

I'm pretty sure the calories are for drained and rinsed beans. You can actually search the official "black beans, drained, rinsed" entry in MFP as well.

Make sure you weigh the servings out, as there are typically more grams in the can than listed on the nutritional facts.

I usually keep my black beans in a tupperware for at least a week and they're fine. I'm not sure about after because I always eat them within 7 days.

GreenValli

Thanks for that information. I have been wondering about different canned foods in liquids, too.

GreenTeaPotato

I love that black liquid. You guys wash it off?

Yeah, I keep the beans in a tupperware in the fridge for a week or so.

arditarose

GreenTeaPotato wrote: »

I love that black liquid. You guys wash it off?

Yeah, I keep the beans in a tupperware in the fridge for a week or so.

...Yes

NDCarothers

Buy dry beans, soak overnight...less sodium

the_great_unknown

That's not a stupid question at all. I have wondered that too.

karyabc

GreenTeaPotato wrote: »

I love that black liquid. You guys wash it off?

Yeah, I keep the beans in a tupperware in the fridge for a week or so.

yes, completely, I feel like is full of sodium and preservatives. I'm curious in what do you use the liquid that you love it so much?

arditarose

NDCarothers wrote: »

Buy dry beans, soak overnight...less sodium

No way I'm messing with soaking beans over night. Plus I love salt.

pinggolfer96

The liquid is included in the weight. If you weigh the beans rinsed and drained, and log as rinse and drained, the macros will be similar to the macros on the can with the Liquid included in the weight!(:

Francl27

Yes it includes the liquid, otherwise it states 'drained'.

So I'm basically never accurate when I log beans, lol.

OldHobo

1. Of course the liquid contains calories and other nutrients.
2. If you want to "drain and rinse" don't sweat the calorie difference. It's well within a reasonable margin of error.
3. If you don't want to presoak dry black beans just don't. They'll cook just fine without it. Just takes a bit longer.
4. As to what you can use the liquid for, I don't know about the canned liquid but I use the liquid from home cooked beans like I would any other stock.

clh72569

I used the whole can to make soup. Delish!!

JoRocka

OldHobo wrote: »

1. Of course the liquid contains calories and other nutrients.
2. If you want to "drain and rinse" don't sweat the calorie difference. It's well within a reasonable margin of error.
3. If you don't want to presoak dry black beans just don't. They'll cook just fine without it. Just takes a bit longer.
4. As to what you can use the liquid for, I don't know about the canned liquid but I use the liquid from home cooked beans like I would any other stock.

while this is all true information- the "nutrients" in the liquid is pretty much a moot point- you'll get way more out of the beans themselves and whatever else you're eating.

People make a huge big fuss about "nutrients" but ultimately if you're eating a variety of food- you're fine- you rarely need to go out of your way to get extra- plus you don't get extra credit or bonus points for more. Once you have enough - you're fine.

I rinse mine- mostly because it's kind of a weird texture- but I use dry beans more than canned- only because at 1.69 or whatever I get like 3x more beans than I would for the can- and it's just as easy for me to soak them/slow cook them. hashtagsuperlazy

Alluminati

karyabc wrote: »

GreenTeaPotato wrote: »

I love that black liquid. You guys wash it off?

Yeah, I keep the beans in a tupperware in the fridge for a week or so.

yes, completely, I feel like is full of sodium and preservatives. I'm curious in what do you use the liquid that you love it so much?

Heat up a can of beans w/ the liquid over the stove, add a little garlic powder and a bay leaf. Pour a serving of the beans and liquid over something like white sticky rice where it will soak it up. Delicious!

Kalikel

Unless it includes two different numbers for drained and not drained, it includes the liquid.

I'm another who buys the beans dry and makes my own. I used to eat the canned ones, though, and they are yummy. Not as yummy as home-made, but good enough. The salt was just too high for me.

Need2Exerc1se

Unless it specified "drained" the calories are for everything in the can, including the liquid. Draining them won't drop the calories significantly though as it's mostly water. You will lose some starch, but it's not going to make much difference in calories. You will lose quite a bit of sodium, but IDK how you could measure exactly how much of either.

In the fridge beans will keep for several days. How many days depends on your fridge temperature and how often you open it.

Need2Exerc1se

GreenTeaPotato wrote: »

I love that black liquid. You guys wash it off?

I do if I'm using the beans for salad or nacho or something, but not always if I'm mixing with rice or adding to a soup or chili. I rarely just eat a can of beans alone, but I wouldn't it drain it for that.

paris458

Need2Exerc1se wrote: »

GreenTeaPotato wrote: »

I love that black liquid. You guys wash it off?

I do if I'm using the beans for salad or nacho or something, but not always if I'm mixing with rice or adding to a soup or chili. I rarely just eat a can of beans alone, but I wouldn't it drain it for that.

I dont rinse it, and for a salad I use less liquid but I still dont rinse them. I like the taste

conniehgtv

If you don't want to soak over night. boil about 6 cups of water,pour over dry beans. Let cool for a hour,then drain and cook the beans in fresh water. Helps soften the beans and they will cook faster and more evenly.

Kalikel

I soak overnight because it's easy. You put beans in a bucket and add water, then go to sleep.

But overnight soaking isn't required and many people prefer to not do an overnight soak when they make their beans. They do their beans on the stove.

Either way.

Need2Exerc1se

paris458 wrote: »

Need2Exerc1se wrote: »

GreenTeaPotato wrote: »

I love that black liquid. You guys wash it off?

I do if I'm using the beans for salad or nacho or something, but not always if I'm mixing with rice or adding to a soup or chili. I rarely just eat a can of beans alone, but I wouldn't it drain it for that.

I dont rinse it, and for a salad I use less liquid but I still dont rinse them. I like the taste

I don't rinse them because of the taste, I just don't want my salad that wet.

Nertak

Can someone explain how they prepare dry beans? How long do you have to soak them for? do you soak them in hot water on the stove or cold water?

I tried a try a recipe a couple times that was dry black beans, an orange and garlic all boiling in water for 3 hours. The beans never got soft.

sheermomentum

Nertak wrote: »

Can someone explain how they prepare dry beans? How long do you have to soak them for? do you soak them in hot water on the stove or cold water?

I tried a try a recipe a couple times that was dry black beans, an orange and garlic all boiling in water for 3 hours. The beans never got soft.

Generally you soak them overnight, then rinse before cooking, or you boil them for a few minutes, then soak for a couple of hours instead of overnight. This removes alot of the chemical component that produces gas when you eat them. I'm curious about this recipe you mention. I've never heard of cooking black beans with an orange, but I wonder if it was the orange that kept them from softening up in that time. Beans will not soften easily when cooked in an acidic solution. Usually if there's anything acidic in the recipe (vinegar, tomato sauce) you add that later in the cooking (or put up with a longer cooking time). Never eat hard dry beans. They will give you a tummy ache.

sheldonklein

Canned beans are a great convenience, but dried beans really do have better texture. And they freeze very well, so you can cook a pound of dried beans, freeze them in 1 or 2 cup portions and have them as conveniently as canned beans

OldHobo

Nertak wrote: »

Can someone explain how they prepare dry beans? How long do you have to soak them for? do you soak them in hot water on the stove or cold water?

I tried a try a recipe a couple times that was dry black beans, an orange and garlic all boiling in water for 3 hours. The beans never got soft.

Most every bag of beans I've seen have instructions that include either an overnight soak or a quick soak.
Overnight - put 1 lb of bean and 6 cups of water in a bowl and let it soak overnight, by which they mean 6 to 8 hours or so. 12 is ok too.
Quick - put 1 lb of beans and 6 cups cold water in a pan and bring to a boil. Let boil a minute or two and turn off heat and let soak 1 hr.
Either way, they say, after soaking drain and bring to boil in 5 or 6 cups of cold water. Reduce to simmer, cook til they're done. How long depends on the size of the bean and how old the beans are and how soft you want them. I've seen very old beans that never softened, not properly anyway. Some say don't add acids, like tomatoes, until the beans are softened and I agree. Others say don't add salt til they're done and I disagree.
Beans are generally harvested in the fall. I try to use up all I have before the end of the year so I always should have the latest crop.

If I think about it and feel like it I might pre-soak overnight but most of the time I don't. Haven't done that quick soak thing in years.

Oh yeah, salt - Standard is 1 tsp. per pound. I'm watching blood pressure so I 'might add a quarter to half of that. There are lots of ways at the end to add enough flavors that the salt isn't missed.

Don't neglect the sort and rinse.