When making chili, one of the key ingredients is often beans. Great Northern beans are a popular variety to use, prized for their creamy texture and mild flavor that pairs well with the spices in chili. However, some people wonder if you need to drain canned Great Northern beans before adding them to your chili recipe.
Should Great Northern Beans Be Drained Before Using in Chili?
The short answer is – it depends. Draining or rinsing canned beans is optional and comes down to personal preference. Here are some things to consider when deciding whether to drain Great Northern beans for chili:
- Draining removes excess sodium and starch – Canned beans are packed in a salty liquid to preserve them. Draining rinses away some of this salty liquid. This can help reduce the sodium content. Draining also rinses away some of the starch on the beans, which some people prefer for texture.
- Drained beans may alter chili thickness – The starchy liquid from canned beans can thicken the chili as it simmers. Draining the beans may result in a slightly thinner chili.
- Drained beans won’t puree as smoothly – If you want to puree some of the beans to thicken your chili, drained beans may not blend as smoothly. The starchy liquid helps them form a creamy puree.
- It’s a personal choice – Some people don’t mind the salty liquid and like the starchiness of undrained beans. Others prefer rinsed and drained beans. So draining comes down to personal taste and the flavor you prefer.
Reasons to Drain the Beans
Here are some reasons you may want to drain and rinse Great Northern beans before using them in chili:
- Reduce sodium – Draining removes up to 40% of the sodium from canned beans. This can help control saltiness.
- Avoid bean mushiness – Draining leaves beans firmer. The starchy liquid can make beans mushy if overcooked.
- Prevent chili thickening too much – The starch in the bean liquid acts as a natural thickener for chili. Draining prevents over-thickening.
- Refresh bean flavor – Draining washes away the canning liquid, refreshing the bean’s flavor and aroma.
Reasons to Leave the Beans Undrained
Here are some reasons you may want to leave Great Northern beans undrained for chili:
- Thicken the chili – The starchy liquid helps thicken and add body to the chili as it simmers.
- Puree smoothly – Undrained beans will puree smoother to thicken chili.
- Save nutrients – Draining loses small amounts of nutrients like thiamine, niacin, and folate present in the canning liquid.
- Easy prep – Not draining saves the extra step of draining and rinsing.
Best Practices for Draining Beans
If you opt to drain and rinse your Great Northern beans, follow these tips:
- Drain beans in a colander and give them a good rinse under cool running water. Swish them around to remove excess starch.
- Shake the colander well to remove as much water as possible before adding beans to the chili pot.
- Reserve a spoonful or two of the bean liquid. Add it back to the chili to thin it out if needed.
- Alternatively, reserve all the liquid, bring it to a boil, and use it as a base for your chili broth.
Conclusion
Whether to drain canned Great Northern beans before making chili is a personal choice. Draining removes excess sodium, starch, and potential mushiness. But leaving beans undrained helps thicken chili and makes pureeing easier. Consider your taste preferences, health needs, and final chili consistency. Both drained and undrained beans can make delicious chili with the right spices and ingredients.
Recipe for Great Northern Bean Chili
Here is a tasty chili recipe using Great Northern beans, with options for both drained and undrained beans:
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef or turkey
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans Great Northern beans, drained and rinsed or undrained
- 1 1/2 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sliced jalapeños, cilantro, sour cream
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook 5 minutes until translucent.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
- Stir in chili powder, cumin, and oregano. Cook 1 minute.
- Pour in crushed tomatoes and beans with their liquid (or drained beans).
- Add broth and season with salt and pepper.
- Bring to a boil then reduce heat and simmer 20-25 minutes, until slightly thickened.
- Adjust seasonings to taste.
- Ladle into bowls and top with desired garnishes.
For a thicker chili, blend 1-2 cups of the chili in a blender or food processor until smooth, then return to the pot. Simmer another 5 minutes to heat through.
This hearty chili will store well in the fridge for 4-5 days or can be frozen for later use. Enjoy the smoky, mildly sweet flavor of Great Northern beans in this cozy bowl of chili!
Nutrition Information for Great Northern Bean Chili
Here are some key nutrition facts for a serving of Great Northern bean chili using drained, rinsed beans:
| Nutrition Facts | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 8 g |
| Cholesterol | 37 mg |
| Sodium | 421 mg |
| Total Carbohydrate | 33 g |
| Dietary Fiber | 10 g |
| Protein | 20 g |
Key nutritional benefits of this chili recipe include:
- High protein from beans and lean ground beef
- Lots of fiber from beans, onions, and tomatoes
- Vitamins and minerals like iron, potassium, and vitamin C
- Lower in sodium and unhealthy fats than other chili recipes
The Great Northern beans boost plant-based protein and fiber. Draining and rinsing them reduces the sodium substantially. This helps create a healthy, well-balanced chili that gives you nutrition along with warming chili flavor!
Frequently Asked Questions about Great Northern Beans in Chili
Should I soak Great Northern beans from scratch before making chili?
Yes, it’s best to soak and cook dried Great Northern beans from scratch before adding them to chili. Soaking them for 8-12 hours before cooking softens the beans and reduces their cooking time. Always cook soaked beans until very tender before using in chili, about 1 1/2 – 2 hours.
Is it okay to use 1 can undrained and 1 can drained beans?
Absolutely! Using 1 undrained and 1 drained can of Great Northern beans is a good compromise. The drained beans cut down on sodium while the undrained ones add thickness. Adjust to your taste preference.
Can I use other beans instead of Great Northern?
Certainly! Kidney, pinto, black, cannellini and navy beans all work well in chili. Mixing in multiple varieties of drained and undrained beans creates fun texture and visual appeal.
Should I add any seasonings to the beans as they cook?
Yes, add 1/2 teaspoon chili powder, cumin, garlic powder, onion powder, and oregano to the cooking beans for extra flavor. But go light on salt until combined with the chili.
Is it necessary to puree some beans to thicken chili?
Pureeing beans is optional for thickening chili. Leaving the beans whole provides more texture. If thickening is needed, puree 1 cup beans and cooking liquid until smooth, then stir back into the chili.
In Closing
Draining or not draining canned Great Northern beans before making chili comes down to personal preference. Try it both ways and see which you like best! Either way, Great Northern beans provide a mild flavor and creamy texture that makes them perfect for thick and hearty chili. Experiment with spices and garnishes to customize your perfect bowl.