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Serious question, why does everyone drain their canned beans before adding them to chili?
I made a pot of chili in my kitchen in Boise last week and watched my roommate dump a whole can of black beans into a strainer, rinse them under the tap, and lose all that dark thick liquid that thickens the pot for free. I stopped draining mine about 2 years back after I ran out of broth mid-recipe and just dumped the can in liquid and all, and honestly the chili came out creamier and I never went back. Does anyone else skip the rinse, or am I the only one out here wondering why we all do this step by default?
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