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How to Reduce Sodium in Canned Beans

By Jacques Courseault

Sodium is an element that the body uses for different chemical processes, including regulating fluid balance, blood pressure and muscle and nerve function. Sodium is readily available in many foods, but taking in too much can cause an increase in blood pressure. MedlinePlus says you may need to reduce your sodium intake to improve blood pressure. One method is to reduce sodium in the canned beans you consume.

  1. Open your can of beans and pour the beans and brine into the strainer over the sink. Rinse the beans for 30 to 60 seconds to reduce the sodium covering the beans. According to Dr. Gourmet, there are 400 to 500 mg of sodium in a can of beans. If you are on a sodium-restricted diet, one-third of your daily intake of sodium is in one can.

  2. Pour your beans in a pot and cover with clear water. Heat the water over moderate heat for for three to five minutes to help reduce the sodium content. According to Dr. Gourmet, you cannot get rid of the sodium in beans simply by rinsing them. You must heat them for a few minutes in clear water to reduce the sodium content by one-third.

  3. Drain your warm beans again in a strainer. If you eat your beans cold, you can rinse again for 30 to 60 seconds with cold water. If cooking your beans, reheat in a fresh pot of water.

  4. Tip

    Choose low-sodium or no-sodium beans when grocery shopping. According to the Mayo Clinic, a low-sodium food contains less than 140 mg of sodium per serving. Try cooking dry beans instead of canned beans.

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