Ever Wondered About That Odd Foam on Your Canned Beans?

Canned beans are a go-to solution for quickly adding healthy protein to our meals. While cooking dried beans from scratch is always a great choice, sometimes there's just no time. Even bean expert Steve Sando, founder of Rancho Gordo, admits that canned beans definitely have their place.

“It’s really all about convenience,” Sando explains. However, he emphasizes one important step when using canned beans: rinsing them thoroughly. “The liquid in canned beans has an unpleasant taste and texture, so make sure to rinse it off well before adding them to your recipes. Also, since cans often contain a lot of salt, it’s crucial to wash that away so your dish isn’t overly salty,” he advises.

What’s That Foam on My Beans All About?

When you rinse canned beans, you might notice a surprising amount of foam forming—almost like you've accidentally poured bubble bath into the colander! Don’t worry, though: This foam is perfectly natural and safe. But what exactly is it?

During the canning process, beans and legumes release some of their starches and proteins into the liquid, creating what’s known as aquafaba. If you’re into vegan cooking, you’re probably familiar with aquafaba as a substitute for egg whites, since it can be whipped into a stable foam for recipes like meringues. When you rinse the beans, the foam is formed as this liquid is agitated by the water.

Additionally, beans contain a compound called saponins, which also contributes to the foam when the beans are disturbed in water. (Saponins are found in many plants, some of which are used to make soap!) The saponins in beans are harmless, so while the foam may seem odd at first, just keep rinsing until it disappears, and then continue with your recipe. It’s all completely natural.

Looking for an easy dinner that starts with a can of beans? Check out our list of Protein-Packed Dinners with Canned Beans... and be sure to rinse those beans!