What to Look For When Buying and Using Canned Legumes

When buying canned chickpeas, beans, or cranberry beans, the most important sign is that the can is not bulging or dented; even slight bulging may indicate that the contents have started to spoil and produce gas. The seams around the can should be intact and free of rust. Another important step is to drain and rinse legumes thoroughly before use; this removes excess salt and the dark liquid that can affect texture.

What to check on the can
In addition to the expiration date, choose products whose ingredient list contains only legumes, water, and salt; products with preservatives or added sugar may be lower quality in flavor and texture. Do not buy a can with a deep dent, rust spots, or any sign of leakage, even if it is within its shelf life; such damage may let air into the can. Cans stored toward the back of shelves in a cool, shaded place generally remain in better condition longer than cans near the display exposed to direct light and temperature changes.

Why draining and rinsing matter
Canning liquid contains excess salt and a starchy, foamy substance released by the legumes during cooking. If it is not drained away, the finished dish may be too salty and cloudy. Rinse the legumes in a strainer under cold water for about 30 seconds, gently mixing them by hand so the liquid residue is removed from the surface of each one.

How to preserve texture
Canned legumes are already cooked, so they should generally be added during the last 5–10 minutes of cooking. If added too early and simmered for a long time, the beans may fall apart and turn into a smooth puree. For cold dishes such as salads, gently pat rinsed legumes dry with a paper towel; remaining moisture can water down the other ingredients.

What to consider for different legumes
Canned chickpeas generally retain a firmer texture and fall apart less than home-cooked chickpeas. Canned cranberry beans are softer and can be crushed easily during prolonged cooking. Canned lentils are uncommon and usually have a very soft texture, making them more suitable for puree-like recipes than for soups. The canning liquid of dark legumes such as red beans may be dark and stain, so these may need a longer rinse than other legumes.

How to store them after opening
Transfer opened, unused canned legumes to a lidded glass container rather than leaving them in the can, and refrigerate them; food left in a metal can may develop a metallic taste. For best results, consume them within 3–4 days. Leftover legumes can also be frozen. Drain and dry them first; they retain a texture close to fresh after thawing. Spread them separately on a tray to freeze, then transfer them to a container so you can take out the desired amount without clumps. Frozen this way, they retain much of their texture for 2–3 months. Thaw them slowly in the refrigerator overnight; this damages their texture much less than quick thawing at room temperature and leaves them close to fresh even after thawing.