This is where things get spicy. Some people swear you should never rinse beans because you lose flavor. Others (me) say always rinse unless a recipe specifically calls for the liquid (like in a saucy soup). The bean juice is full of sodium and starch, which can turn your dish into a salty, gluey mess.
Cook Canned Black Beans On Stove at Amy Auerbach blog
My personal rule: rinse if you’re using them cold or in a simple side dish. Don’t rinse if you want a thicker sauce—like in a black bean soup or a stew. But if you’re unsure, taste a little bean juice. If it makes you pucker, rinse. Your taste buds will thank you.
And hey, if you’re feeling fancy, you can even cook the drained beans in a dry skillet for a minute to remove excess moisture. It gives them a firmer texture. No extra cooking time, just a quick toast.
