To Drain or Not to Drain? The Great Canned Pork and Bean Debate for Baked Beans

Baked beans are a classic American potluck staple With a sweet, tangy and smoky flavor profile, they are the perfect side for backyard barbecues and summer picnics While recipes vary, most start with a base of canned pork and beans. But when opening that familiar blue and white can, an important question arises – should you drain and rinse the beans first or just use them as is?

Before you decide whether to drain canned pork and beans for baked beans, you should think about the pros and cons. This article will talk about the main things that will help you figure out the best way to get the texture and taste you want.

The Case for Draining Beans

Here are some reasons you may want to drain and rinse canned pork and beans before baking

• Less salt: Draining gets rid of some of the salty liquid, which helps lower sodium intake.

• Limits Messiness – Draining the thick bean juice reduces mess if beans bubble over while baking

• Removes Excess Liquid – Draining prevents beans from being too watery, runny or oily.

• Allows Seasoning Control—Because there is less liquid, you can use seasonings to better control the taste instead of just tasting pork and bean juice.

• Prevents Soggy Beans – Beans retain shape better after draining instead of steaming in can liquid.

So if watching your salt intake, avoiding spills, or achieving the ideal bean texture are priorities, draining pork and beans is likely the way to go.

Reasons to Skip Draining Beans

On the other hand, here are some potential advantages to baking beans undrained straight from the can:

• Saves Time and Dishes – No need to dirty and wash a strainer or colander. Opening and dumping is fast and simple.

• Retains Nutrients – Draining can wash away some B vitamins and minerals canned in the bean liquid.

• Adds Moisture – The viscous juice keeps beans tender and moist while baking in the oven.

• Boosts Flavor – Many seasonings are already added to the canning liquid, offering robust pork and bean flavor.

• Thickens Sauce – Starchy bean liquid helps create a rich, thick baked bean sauce.

So if you want fast and fuss-free prep with maximum nutrition and flavor, baking beans undrained may be preferable.

How to Decide: Key Factors

With good reasons on both sides of the debate, how do you choose whether or not to drain canned pork and beans? Here are some key factors to consider:

• Bean Variety – White beans like navy and great northern hold shape better when drained compared to soft bean types that need more liquid.

• Additional Liquids – Account for other wet ingredients like ketchup, mustard, molasses, etc. that make draining less necessary.

• Cooking Method – Beans baked uncovered in the oven benefit more from draining than slow cooked beans retaining moisture.

• Final Consistency – Drain beans if desiring a thick, scoopable baked bean consistency versus a saucy, soupier texture.

• Flavor Intensity – Draining reduces the strong canned pork and bean taste, allowing other seasonings to shine.

• Sodium Content – To limit sodium, draining and rinsing beans helps remove some saltiness.

So factor in your recipe, preferences and health goals to decide whether to embrace the bean juices or drain them away.

How to Drain and Rinse Canned Pork and Beans

If opting to drain and rinse, here is a quick guide:

• Open can and pour entire contents into a mesh strainer or colander in the sink.

• Let liquid drain completely, at least 1-2 minutes. Shake strainer gently to remove all juice.

• Optional: Rinse beans briefly with cool water to further reduce sodium, starch and enhance flavor.

• Shake strainer well to drain off all rinse water. Beans should not be wet or dripping.

• Transfer drained beans to your baking dish and proceed with recipe as directed.

Tip: Save the drained bean liquid to use as a vegetarian broth base for soups or gravies. The starchy juice lends great flavor and texture.

Prepping Pork and Beans for the Best Baked Beans

While the draining debate continues, here are some other tips for handling canned beans:

• Inspect beans and discard any discolored or damaged beans.

• If time allows, rinse and sort dried beans from scratch for ultimate taste and texture.

• Swap out salt pork or bacon grease for healthier fats like olive oil if concerned about sodium.

• Mix in extra vegetables like chopped onions, carrots or bell peppers for added nutrition.

• Season with spices like mustard, garlic, pepper and chili powder to boost flavor.

• Finish with garnishes like chopped scallions, grated cheese or sliced jalapeños for a flavor and texture pop.

So go with your gut and drain or not drain those canned pork and beans depending on your specific recipe and preferences. Because whether you embrace the starchy bean juices or pour them out, you still can’t go wrong with the classic flavor of homemade baked beans!