Do you rinse canned edamame beans? The definitive guide to preparing edamame

December 14, 2025 •

4 min read

According to the Bean Institute, draining and rinsing canned beans can reduce their sodium content by up to 41%. This simple step, while optional, holds significant implications for the flavor, texture, and nutritional profile of your meal, especially when it comes to preparing canned edamame for a variety of dishes.

Quick Summary

Rinsing canned edamame is generally recommended to lower sodium and remove starchy liquid, though specific recipes may benefit from using the un-rinsed beans.

Key Points

Rinsing Reduces Sodium: Draining and rinsing canned edamame can remove up to 41% of the added sodium.
Texture Matters: Rinsing removes the slimy, starchy liquid for a cleaner, firmer texture, ideal for salads or snacks.
Flavor Control is Key: Starting with rinsed edamame allows for precise seasoning and a more consistent flavor profile.
Liquid Adds Body to Soups: The starchy canning liquid can be beneficial for thickening soups and stews, so rinsing can be skipped in those cases.
Frozen Edamame is Different: Frozen edamame is typically low-sodium and only needs a quick rinse for cleanliness, not salt removal.
Rinsing Doesn't Remove Key Nutrients: The core nutritional value of edamame, like protein and fiber, remains intact after rinsing.

To Rinse or Not to Rinse: A Culinary Dilemma

The question of whether to rinse canned edamame beans is a frequent point of confusion for home cooks. The decision isn't as straightforward as a simple yes or no; it depends largely on your culinary goals. The liquid that canned edamame is preserved in, often a solution of water, salt, and starch, serves a purpose during canning but can negatively impact the final dish. Understanding what's in that liquid and how it interacts with other ingredients is key to making the best choice for your recipe.

The Case for Rinsing Canned Edamame

There are several compelling reasons to drain and rinse your canned edamame. The primary motivations center on health, flavor, and texture control.

Sodium Reduction: Canned beans are notorious for their high sodium content, which is used for preservation. Rinsing canned edamame under cool, running water for a short period can wash away a significant portion of this added salt. This is especially important for individuals watching their sodium intake for health reasons.
Flavor Control: Rinsing the beans gives you a clean slate, allowing you to season them precisely to your taste. The preserving liquid has a specific flavor profile that can interfere with the delicate balance of spices and other ingredients in a dish. By starting fresh, you can control the exact amount of salt and seasonings added, leading to a more consistent and predictable flavor outcome.
Improved Texture: The starchy solution in the can often leaves a slimy or gel-like film on the beans, which can be off-putting in certain recipes. A thorough rinse removes this residue, leaving the edamame with a clean, firm texture that is ideal for salads, side dishes, and snacks where a distinct bean texture is desired.
Reduced Bloating: Some culinary experts suggest that rinsing canned beans may help wash away some of the oligosaccharides—a type of carbohydrate that can cause gas and bloating. While the evidence is mixed on its effectiveness specifically for canned beans, it is a low-effort step that may provide some digestive comfort for sensitive individuals.

When to Consider Skipping the Rinse

While rinsing offers many benefits, there are specific situations where you might want to use the canning liquid.

For Soups and Stews: In dishes like a hearty soup or chili, the starchy liquid can act as a natural thickener, adding body and richness. The salt content can also contribute to the overall flavor base, reducing the need for additional seasoning later in the cooking process.
Creamy Hummus: If you are blending edamame into a creamy dip or spread, the starchy liquid can help achieve the desired consistency without adding extra water. The saltiness can also be a flavor advantage, depending on your recipe.

The Difference Between Canned and Frozen Edamame

Many cooks rely on frozen edamame as an alternative to canned. It’s important to understand the key differences in how they are processed and prepared.


Feature	Canned Edamame	Frozen Edamame
Preparation	Typically cooked and salted before canning.	Blanched or pre-cooked before freezing.
Storage Liquid	Salted, starchy water.	No liquid; ice crystals may be present.
Rinsing Needs	Recommended for sodium and texture control.	Recommended to wash off any freezer or packaging residue, but not for sodium.
Sodium Content	Often high, unless marked low-sodium.	Naturally low, unless salt has been added during freezing.
Texture	Softer, can have a slimy film if not rinsed.	Firmer texture, more similar to fresh edamame.
Flavor	Can have a metallic or 'canned' taste.	Cleaner, fresher taste.

For a fresh, crisp texture and lower sodium content, frozen edamame is often the preferred choice. However, canned edamame remains a convenient and shelf-stable option when prepared correctly.

How to Properly Rinse Canned Edamame

Rinsing your edamame beans is a simple process that requires minimal effort. Follow these steps for the best results:

Drain the liquid: Open the can and pour the entire contents into a colander or fine-mesh sieve over the sink. Allow the liquid to drain completely.
Rinse thoroughly: Run cool, fresh water over the edamame for 10 to 15 seconds, tossing or shaking the colander to ensure all beans are rinsed evenly.
Shake and dry: Give the colander a final, vigorous shake to remove excess water. For salads or dishes where excess moisture is undesirable, you can spread the edamame on a clean towel or paper towel and pat dry.

Conclusion: Your Recipe, Your Choice

Ultimately, the choice to rinse canned edamame beans depends on the dish you are creating and your dietary preferences. For most applications, such as salads, stir-fries, or snacks, a thorough rinse is highly recommended to control sodium, eliminate the starchy film, and provide a cleaner, more neutral flavor base. However, if you are making a soup or stew and want to use the canning liquid as a thickening and seasoning agent, skipping the rinse can be a useful shortcut. By understanding the impact of the preserving liquid, you can make an informed decision that will elevate the taste and texture of your culinary creations. For more on canned bean best practices, check out this guide from Southern Living: Should You Rinse Canned Beans? - Southern Living.

Frequently Asked Questions

It is not inherently bad to skip rinsing, but it can result in a higher sodium intake and a softer, potentially slimy texture due to the starchy canning liquid. For some recipes like soups, the liquid can be beneficial.

No, rinsing does not significantly affect the nutritional value of the edamame beans themselves. Key nutrients like protein, fiber, and vitamins are retained.

The liquid is slimy because it's a starchy solution of water and salt where the edamame was cooked and preserved. The starch released by the beans creates a viscous, gel-like coating.

While you can, it is highly recommended to rinse canned edamame for salads. Rinsing improves the texture and removes the high salt and starchy liquid, which can otherwise affect the dressing and overall flavor.

The best way depends on the recipe. For most uses, drain and rinse the edamame in a colander, then pat dry before adding to your dish. For soups, you may choose to skip the rinse to use the starchy liquid as a thickener.

According to the Bean Institute, draining and rinsing canned beans can reduce their sodium content by up to 41%.

Even with low-sodium versions, rinsing is still a good idea for culinary reasons, such as improving the texture and flavor, though it's less critical for health purposes.