Wash Beans for Vegetable Soup

Video Transcript

"This recipe calls for beans and we're going to use these can bean, kidney beans. First of all they're very easy to use because they're already cooked. Beans if you're not going to, if you're going to use start with raw beans they take a lot longer to cook. This recipe, the recipe will take much longer and these are, these are delicious. I'm going to show you now might be saying do I need to show you how to open a can of beans. Well it might be so that I do because not everybody, you know, I've heard people not rinse the beans. Now you're going to see, get a close up of this. See this liquid. That's cooking liquid. It's kind of colored. It's kind of gooey and if you don't rinse the beans that's going to get into your soup and that's what's going to make the texture of your soup a little strange and it can also just kind of alter the flavor so that's why it's simple to, and look at these beautiful red beans. That's going to add tremendous color to the soup and the carrots and the celery. I think if you've seen some of my recipes before you've seen it's all about the appearance, working with color. Just like a painting that you want to have your food, beautiful food, beautiful colors that you're going to be eating and so you've got to have these beautiful beans. You're certainly welcome to switch if you don't like kidney beans. You can use another type of beans. It's not going to be the authentic French but I'm sure it will be just as delicious so keep clicking."