Choosing beans for chili depends on the flavor and texture you like. Pinto beans are a classic choice for a creamy texture, while kidney beans add a hearty bite. Black beans offer a slightly sweet taste and work well in vegetarian or southwestern-style chili. If you want a milder flavor, Great Northern beans are a good option. Consider mixing different types for variety. Always check the can for added seasonings if you want to control the spice level in your recipe.

Absolutely! Canned beans are a convenient way to add protein and fiber to salads.

• Rinse the beans under cold water to remove excess sodium and improve taste.
• Try black beans, kidney beans, or Great Northern beans for different flavors and textures.
• Mix them with fresh veggies, herbs, and a light dressing for a quick, nutritious meal.

To keep leftover canned beans fresh,

• Transfer them from the can into an airtight container.
• Store in the refrigerator and use within 3–4 days for best quality.
• If you want to keep them longer, freeze the beans in a freezer-safe bag or container for up to 2 months.

Many canned beans come in low-sodium or no-salt-added varieties.

• Look for labels that mention "low sodium" or "no salt added" on the can.
• Rinsing regular canned beans under water can also help reduce sodium content.

Refried beans are versatile and can be used in many dishes.

• Spread them on tortillas for burritos or tacos.
• Layer them in casseroles or enchiladas for extra flavor and texture.
• Serve as a side dish with rice and grilled veggies.
• Use as a dip with chips or fresh veggies.