Beans=sodium : (

Monica_in_MO

I have been eating a lot of beans lately and I love them but my sodium is really taking a hit. I wonder how much of the sodium I am rinsing off if I am thoroughly rinsing them before using them? Anyone?

rileysowner

I really don't know how much gets rinsed off, but I suggest you do what I have started to do, I purchase a bag of dried beans. Then using the quick soak method I cook up a bunch of servings. I divide them up into ziplock freezer bags and freeze a bunch of them in single serving sizes. When I want bean I take them out and thaw them. I don't have to cook beans all the time, and I have gotten rid of all the sodium they add in canned beans.

bettyboop573

I really don't know how much gets rinsed off, but I suggest you do what I have started to do, I purchase a bag of dried beans. Then using the quick soak method I cook up a bunch of servings. I divide them up into ziplock freezer bags and freeze a bunch of them in single serving sizes. When I want bean I take them out and thaw them. I don't have to cook beans all the time, and I have gotten rid of all the sodium they add in canned beans.

fantastic....i have just gotten into buying dried beans as well

monkeybelle83

I really don't know how much gets rinsed off, but I suggest you do what I have started to do, I purchase a bag of dried beans. Then using the quick soak method I cook up a bunch of servings. I divide them up into ziplock freezer bags and freeze a bunch of them in single serving sizes. When I want bean I take them out and thaw them. I don't have to cook beans all the time, and I have gotten rid of all the sodium they add in canned beans.

That is a really good idea! I would assume that you could even use them in place of canned in recipes that call for canned. I'd just toss in some extra water when I used them that way.

Athena413

Dried beans are also a TON cheaper in the long run!

callipygianchronicle

I use cooked dried beans because the sodium in canned is too high for me. Rinsing removes about 41% of the sodium (will add source when I find it again).

Edit to Add link: http://www.todaysdietitian.com/newarchives/011110p62.shtml

believetoachieve

Used dried beans, and let them soak overnight. You'll reduce your sodium!

GypsyWagon

Here's the article that got me started cooking them from dried and freezing. It has lots of good tips on using the slow cooker and how to freeze them in "can sized portions". I went to the Corningware Outlet and bought a lot of the 2 cup Pyrex glass bowls with lids and that's what I freeze mine in. Just sit them in fridge over night to thaw or on the counter for a bit. Cooking from dry is a great way to avoid the BPA from the can lining, too.


http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html

rileysowner

Yes you could use them in recipes that call for canned as well.

Monica_in_MO

Freezing cooked dried beans is a wonderful solution! Thanks so much!!

Martha_VH

I love beans! Especially black beans and refried beans.

I have also started to buy them from the dried beans section. The problem I had, was that the first time I didn't cook them long enough.

But the last time I made chili, I made it in a croc pot. The beans did really well in the croc pot for 4-5 hours.

eating4balance

According to this website: http://www.3fatchicks.com/sodium-and-rinsed-canned-beans-causes-of-endometrial-cancer-ghee/

Washing and draining canned beans thoroughly gets rid of about 40% of the sodium.

My tip is to buy reduced sodium canned beans (dark red kidney have the lowest sodium) and to rinse and drain those well for even lower sodium.