Should You Drain Pork and Beans When Making Baked Beans?

Baked beans are a classic American dish, often made with canned pork and beans as a shortcut But some recipes call for draining and rinsing the canned beans first. So should you drain pork and beans when making homemade baked beans? There are good reasons both for and against draining Let’s discuss the pros and cons of draining canned beans for baked beans to help you decide.

Overview of Baked Beans

Baked beans are a bean dish cooked long and slow until tender and infused with flavor. Traditional ingredients include:

Beans – navy, great northern, cannellini
Pork – bacon, ham hocks, salt pork
Sweetener – brown sugar, molasses, maple syrup
Savory flavor – onion, mustard, ketchup

The beans are simmered on the stovetop or baked in the oven, sometimes overnight, resulting in a sweet, sticky, tender bean dish.

Why Use Canned Pork and Beans?

Canned pork and beans provide a convenient shortcut for making baked beans by providing pre-cooked beans in sauce Benefits include

Saves time over drying and pre-soaking beans
Consistent texture from pressure-cooked beans
Built-in flavor from pork and seasonings
Easy availability at any grocery store

So canned pork and beans form the base for many quick and easy baked bean recipes.

Reasons for Draining Canned Beans

Some recipes call for draining and rinsing canned beans before using. Here are some of the reasons for this extra step:

Removes excess sodium from the canning process
Gets rid of the thick liquid the beans are packed in
Reduces the “tinny” canned flavor
Allows control over thickness of sauce
Prevents beans from being too mushy

So draining the beans provides fresher flavor and better texture.

Reasons Not to Drain Beans

On the other side, here are some potential advantages to using pork and beans without draining:

No nutrients lost from draining liquid
Beans retain moisture from canning liquid
Liquid helps prevent dry, burnt beans
Pork fat from liquid adds flavor
Saves time over draining/rinsing beans
Liquid helps thicken and carry spice flavors

The canning liquid does provide some benefits in terms of flavor and moisture. Not draining means less work.

Tips for Draining Beans

If you opt to drain and rinse the beans, here are some tips:

Carefully pour beans into colander in sink
Shake colander to remove excess liquid
Give beans quick rinse under cool water
Shake colander again to remove rinse water
Transfer beans to baking dish
Gently stir in any remaining ingredients

Try to avoid overly spattering the liquid everywhere or accidentally dumping the beans down the drain. Draining just takes a minute or two.

Tips for Not Draining Beans

If skipping the draining step, consider these tips:

Use reduced-sodium canned beans
Add extra spices and seasonings for flavor
Increase any sautéed veggies for texture
Add a touch more tomato product like ketchup
Check beans during baking to prevent drying out

You may need to boost flavor and moisture to make up for the canning liquid.

Recipe Adjustments for Drained vs. Undrained Beans

Here are some recipe tweaks based on whether beans are drained or not:

Undrained beans – Use less added liquid like stock or water. May need to bake uncovered.
Drained beans – Add about 1/4 cup extra liquid per can of beans. Cover dish to retain moisture.
Thinner sauce – For undrained beans, add tomatoes or water to thin sauce.
Thicker sauce – If drained, reduce added liquid or bake uncovered to reduce sauce.

The liquid content affects the final sauce thickness. Test for consistency and adjust as needed.

Types of Liquid to Bake Beans In

Besides the canning liquid, baked beans often include added liquid to build sauce flavor. Some good options are:

Chicken or beef broth – Adds meaty notes
Apple cider – Provides sweetness
Beer or stout – Contributes complexity
Tomato products – Ketchup, sauce, juice, etc for tang
Water – Allows spices to shine through
Fruit juices – Pineapple, apple, or orange juice

Mix and match liquids to achieve your perfect sauce consistency and flavor.

Final Tips for Baked Bean Success

Here are some final tips for draining beans when making great baked beans:

Look at overall recipe liquid when deciding about draining beans.
Drained beans will require more added liquid to prevent drying out.
Add sauce ingredients gradually until desired consistency is reached.
Check beans toward end of baking time to prevent scorching on bottom.
Let sit for about 15 minutes after baking to allow sauce to thicken.

Your specific recipe and preferences should guide whether draining the pork and beans is necessary. With some adjustments, delicious homemade baked beans can be achieved either way!

Canned pork and beans provide convenience, but draining them allows control over sodium, texture, and flavor. However, not draining saves time and retains moisture. Look at your recipe’s total liquid and make adjustments to account for drained vs. undrained beans. With the right balance of ingredients, you can achieve tender, flavor-packed homemade baked beans using either preparation method.

Home Canned Pork and Beans

FAQ

Do you drain baked bean juice?

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Do you drain Bush’s baked beans?

Start with canned baked beans — again, I highly recommend Bush’s Vegetarian Baked Beans as they’re a little lower in sugar than other varieties. Open the cans then drain off nearly all the liquid that sits on top of each can. This will ensure your baked beans don’t turn out runny.

Do you have to drain canned beans?

Draining alone will “reduce the sodium by a third,” says Reinagel. Bottom line: If you’re watching your sodium intake for your health, it won’t hurt to drain and rinse your can of beans before using them. Or better yet, buy low-sodium or no-salt-added varieties.

What is the difference between baked beans and pork n beans?

What’s the difference between pork & beans and baked beans? Pork & beans are lighter in color than baked beans because they are generally lacking brown sugar and molasses. Because they are fairly bland, they make a great base to jazz up.

How to cook beans in the oven?

To cook beans in the oven, pour the bean mixture into a very large baking dish, or two 9 x 13 foil baking pans. Add the cooked onion and bacon, and the remaining ingredients. Stir to combine. Place the pans on the center rack of the oven and bake for 1 -1/2 hours. Cool the beans slightly before serving.

Can you use canned pork and beans for baked beans?

Grandma’s easy baked beans recipe uses canned pork and beans (such as Van Kamps) instead of cooking them from scratch. It’s a valid option when feeding a large group.

Can you cook pork N Beans in a slow cooker?

Grandma’s Baked Beans can be cooked on the stovetop or in a slow cooker. Here’s a recipe filled with love and tradition: Canned pork and beans sweetened with brown sugar and filled with pieces of thick bacon. It’s the perfect side dish for any time of the year!

How long should beans be cooked in a baking pan?

To prepare Grandma’s Real Southern Baked Beans, stir to combine all ingredients and pour the mixture into a very large baking dish, or two 9 x 13 foil baking pans. Place the pans on the center rack of the oven and bake for 1 -1/2 hours. Cool the beans slightly before serving.