Common Bean Varieties for Commercial Canning
The convenience of canned beans has made them a kitchen staple worldwide. However, the type of bean used varies widely depending on the desired outcome for the final product. From classic baked beans to robust chilis, specific bean varieties are chosen for their unique characteristics.
The All-Star: Navy Beans
Navy beans, also known as haricot beans, are arguably the most famous canned bean. They are the small, creamy white beans used in the majority of canned baked beans, especially those produced by major brands like Heinz.
- Appearance and Texture: Small, oval-shaped, and pearly white, they cook down to a soft, creamy consistency.
- Flavor: Mild and slightly sweet, which makes them a perfect base for the rich, sugary sauces found in baked beans.
- Why They're Canned: Their small size and ability to break down slightly help to create a thick sauce, a signature characteristic of canned baked beans.
Chili's Hearty Partner: Kidney and Pinto Beans
For heartier dishes like chili, a sturdier bean is required to hold up to long cooking times. This is where kidney and pinto beans come in.
- Kidney Beans: A large, kidney-shaped, and dark reddish-brown bean. They have a firm texture that retains its shape well, even after extended cooking, making them a favorite for chilis and soups.
- Pinto Beans: Characterized by their speckled appearance that fades to a uniform pinkish-brown when cooked. Pinto beans have a delicate flavor and soft texture, which is why they are often used for refried beans but also appear in many chili blends.
Versatile White Beans
Beyond navy beans, other white beans are frequently canned for various applications. These are often used interchangeably, though they have subtle differences.
- Great Northern Beans: These are larger and more oval-shaped than navy beans. They have a nutty, mild flavor and a firm, meaty texture, making them ideal for white chili and hearty soups where the beans need to hold their shape.
- Cannellini Beans: A classic Italian white bean, cannellini are creamy in both color and texture. They have a slightly nutty flavor and are excellent in salads, soups, and stews.
Black Beans and Chickpeas
Rounding out the most common canned varieties are black beans and chickpeas, or garbanzo beans.
- Black Beans: Popular in Latin American cuisine, black beans have a rich, earthy flavor and a dense, meaty texture. They are perfect for salads, salsas, and burritos.
- Chickpeas: With a nutty flavor and firm texture, chickpeas are a staple for hummus and are also commonly added to salads and curries. They are also a great source of folate.
The Canning Process and Impact on Beans
The industrial process for canning beans involves several steps to ensure safety and quality. Dried beans are first sorted and cleaned to remove impurities, then they are rehydrated in water. After rehydration, they undergo blanching, a short thermal treatment that deactivates enzymes and helps preserve color and texture.
Next, the beans are sealed in cans with a brine (typically water and salt) and often other ingredients depending on the product, like tomato sauce for baked beans. The cans are then thermally processed under high heat and pressure in large pressure cookers called retorts. This sterilization process cooks the beans thoroughly and kills any microorganisms, making them safe for long-term storage.
This process has a slight impact on the final product compared to beans cooked from dried. While convenient, the canning process can result in a higher sodium content and a slight reduction in certain compounds like polyphenols. However, rinsing canned beans can significantly reduce the sodium.
Comparison of Common Canned Bean Types
| Bean Type | Best For | Flavor Profile | Texture | Notable Uses |
|---|---|---|---|---|
| Navy Bean | Baked Beans, Purees | Mild, slightly sweet | Soft, creamy, breaks down easily | Classic baked beans, white bean hummus |
| Kidney Bean | Chili, Soups | Hearty, savory | Firm, holds shape well | Chili, stews, red beans and rice |
| Pinto Bean | Mexican Dishes | Mild, delicate | Soft, creamy when cooked | Refried beans, chili, burritos |
| Great Northern | White Chili, Soups | Mild, nutty | Meaty, retains shape well | White chili, bean soups, casseroles |
| Cannellini Bean | Salads, Italian Dishes | Nutty, earthy | Creamy | Minestrone soup, salads, spreads |
| Black Bean | Latin American Dishes | Earthy | Dense, meaty | Salsa, burritos, black bean burgers |
| Chickpea (Garbanzo) | Hummus, Salads | Nutty, earthy | Firm | Hummus, roasted snacks, salads |
Conclusion: Making the Right Choice
Understanding what kind of beans are used in canned beans allows you to make more informed decisions when shopping and cooking. Whether you need the soft texture of a navy bean for a creamy puree or the firm resilience of a kidney bean for a hearty chili, the varieties available in cans offer incredible convenience without sacrificing nutritional value. By rinsing canned beans to reduce sodium and selecting varieties based on your recipe, you can enjoy this versatile and healthy pantry staple. Knowing the characteristics of each type ensures the perfect flavor and texture for your meals every time.
The Healthiest Canned Beans
While all beans offer health benefits, some are nutritionally superior. According to a dietitian, adzuki, soy, chickpeas, navy, and black beans are among the healthiest canned options due to their potassium, zinc, protein, and fiber content. All canned beans offer fiber and other essential nutrients, so adding any type to your diet is a great start. The key is to rinse them well to reduce the high sodium levels often present in canning liquid.
Tips for Cooking with Canned Beans
- Rinse and Drain: Always rinse canned beans under cold water before use to remove excess sodium and some of the canning liquid.
- Season to Taste: Because a lot of the salt is rinsed away, be sure to season your dish with additional spices to compensate.
- Mix and Match: Experiment with combining different types of beans in stews or salads to add flavor and texture complexity.
- Puree for Smoothness: Use soft, creamy beans like navy or cannellini to create smooth, thick purees for dips and sauces.
Recipes for Canned Beans
- Hearty Chili: Use canned kidney and pinto beans in a rich, meaty chili. Simply drain and rinse the beans before adding them to the pot and simmering with your favorite chili spices.
- Quick Hummus: Blend canned chickpeas with tahini, lemon juice, garlic, and olive oil for a simple and delicious homemade hummus.
- Creamy White Bean Soup: Create a fast, satisfying soup by simmering canned Great Northern or navy beans with vegetable broth, garlic, and fresh herbs.
- Black Bean Salsa: Combine rinsed canned black beans with diced tomatoes, red onion, corn, cilantro, and lime juice for a vibrant and healthy salsa.
Conclusion
In conclusion, the versatility of canned beans is unmatched in the pantry. By understanding what kind of beans are used in canned beans and how to use them, you can elevate your cooking while enjoying the convenience and nutritional benefits they provide. From soups to salads to savory side dishes, canned beans are an affordable and healthy ingredient worth exploring.
Further Reading
For more in-depth information on home food preservation and specific canning methods, the National Center for Home Food Preservation is an authoritative resource.
