Is the liquid in a can of beans okay to eat?

December 12, 2025 •

3 min read

According to The Bean Institute, rinsing canned beans can reduce the sodium content by up to 40%. But what about the murky liquid left behind? The liquid in a can of beans, often called aquafaba, is perfectly safe to consume and can be a flavorful, starchy addition to many dishes. However, its high sodium content means it’s not always the best choice for every recipe or diet.

Quick Summary

The liquid in canned beans is safe and edible, offering flavor and thickening properties, particularly the chickpea liquid known as aquafaba. High sodium content is the main concern, making it important to know when to drain and rinse versus when to save the liquid for culinary use. The decision depends on your recipe and dietary needs.

Key Points

Edible and safe: The liquid in canned beans is safe to eat as it has been heated to kill bacteria during the canning process.
High in sodium: Standard canned bean liquid contains high levels of sodium, making draining and rinsing important for those on low-sodium diets.
Acts as a thickener: The starchy liquid can be used to thicken soups, stews, and sauces, adding flavor and body.
Aquafaba is a vegan substitute: The liquid from canned chickpeas, known as aquafaba, can be whipped into a foam and used as an egg white substitute in vegan recipes.
Texture control: Draining and rinsing is recommended for dishes like salads or dips where a cleaner, firmer bean texture is desired.
Flavor enhancement: Keeping the liquid can add an earthy, savory flavor profile to recipes, though you should adjust seasonings accordingly.
Digestive considerations: Rinsing beans may help reduce the gas-producing properties associated with some canned beans.

What is the liquid in a can of beans?

First, let's understand what's actually inside that cloudy liquid. The canning process involves cooking beans with water and usually salt in a high-pressure, high-heat environment. During this process, the beans release starches, proteins, and a small amount of flavor compounds into the surrounding water. This is why the liquid feels thicker and more viscous than plain water. The salt is added for flavor and preservation, not as a primary safety measure during canning. The safety of canned goods relies on the thermal processing, which kills harmful bacteria, including the spores that cause botulism.

The surprising culinary uses of bean liquid

Many chefs and home cooks intentionally use canned bean liquid to enhance their dishes. Instead of dumping this flavorful ingredient down the drain, consider these applications:

Thickener for soups and stews: The starchy liquid adds body and creaminess to broths without the need for additional flour or cornstarch.
Flavor booster for sauces and gravies: A splash of bean liquid can deepen the savory, earthy flavor profile of many dishes, much like a meat or vegetable stock.
Vegan egg white replacement (Aquafaba): The liquid from canned chickpeas, known as aquafaba, has a unique protein and starch structure that allows it to be whipped into a foamy consistency, making it an excellent vegan substitute for egg whites in meringues, mousses, and cocktails.
Hummus and dips: When making hummus, using some of the chickpea liquid can create an exceptionally smooth and creamy texture.

When to drain and rinse canned beans

Despite its culinary potential, there are clear reasons to drain and rinse the liquid from canned beans before use. This is particularly important for health and for achieving certain culinary results.

Nutritional considerations

The primary nutritional drawback of canned bean liquid is its sodium content. A single can can contain a significant portion of the recommended daily sodium intake. For individuals managing blood pressure or on a low-sodium diet, draining and rinsing is highly advisable. A quick rinse can remove up to 40% of the sodium, giving you greater control over the seasoning of your dish. However, the beans themselves provide plenty of fiber, protein, and other nutrients, so rinsing does not significantly diminish the overall nutritional value of the beans.

Culinary texture and taste

In some recipes, the canning liquid's starchy texture is not desirable. For dishes where the beans should have a cleaner, firmer texture, rinsing is essential. This is common for salads, tacos, and dry preparations where a slimy coating could negatively impact the mouthfeel. Rinsing also ensures a consistent flavor profile, as the amount of salt and flavor in the liquid can vary between brands and cans.

To Use or Not to Use: A Comparison


Feature	Keep the Liquid (Use in recipes)	Drain and Rinse (Discard liquid)
Culinary Result	Adds flavor and thickens consistency; desirable for soups, stews, chilis, and sauces.	Achieves a cleaner, firmer bean texture; ideal for salads, side dishes, and recipes requiring low moisture.
Sodium Control	High sodium intake; requires careful monitoring of added salt in the rest of the recipe.	Significantly reduces sodium content, offering greater control over seasoning for low-sodium diets.
Specialty Use	Essential for making vegan meringue or eggless baked goods using aquafaba from chickpeas.	Best for recipes where a neutral base flavor is needed or a crispy texture is desired, such as roasted chickpeas.
Preparation Time	Faster; simply dump the can contents into the pot.	Adds a quick extra step of draining and rinsing.
Digestive Comfort	Can potentially increase gas and bloating for some individuals due to higher levels of oligosaccharides.	Can help reduce gassiness by washing away some of the starches and oligosaccharides.

Conclusion: A safe and flavorful resource

The liquid in a can of beans is a safe and versatile ingredient that is too often overlooked. While it is perfectly fine to eat, the decision of whether to use it or not depends on two key factors: your dietary needs, specifically regarding sodium, and your culinary goals for the dish. For hearty soups, stews, and savory sauces, keeping some of the liquid can add depth and body. If you're creating a salad or a low-sodium meal, a quick drain and rinse is the smarter choice. And for vegans, the chickpea liquid, aquafaba, is a valuable resource for egg-free baking and more. By understanding its properties, you can choose the best approach for a healthier and tastier result in your cooking.

Frequently Asked Questions

No, the liquid is not bad for you and is safe to consume. The primary consideration is its high sodium content, which can be easily managed by rinsing the beans. If you are watching your salt intake, it is advisable to drain and rinse.

Aquafaba is the starchy, viscous liquid found in a can of chickpeas. It is highly valued in vegan cooking for its ability to mimic egg whites, and can be whipped to create a glossy foam for meringues and other desserts.

Rinsing canned beans removes a significant amount of excess sodium and some soluble fiber and starches, but it does not remove the majority of the bean's nutritional value, which includes protein and fiber.

While the liquid from most canned beans is safe to use as a thickener or flavor enhancer, the best results for whipped products (like vegan meringue) come from aquafaba, the liquid specifically from chickpeas, due to its more neutral flavor and unique properties.

If you don't rinse your beans, you'll be adding the extra sodium and starchy liquid to your dish. This is desirable for soups and stews for thickening and flavor, but may result in a saltier, slimier texture in dishes like salads or dips.

Yes, you can freeze canned bean liquid for later use. Storing it in ice cube trays is a great way to have pre-portioned amounts ready for thickening sauces, soups, or stocks.

No, consuming the liquid can potentially increase gassiness for some people. Rinsing beans is more likely to help reduce gas by washing away some of the indigestible carbohydrates that cause bloating.