The Complete Handbook of Canned & Prepared Beans

Chapter 1: Understanding Canned & Prepared Beans

Canned and prepared beans are not a single thing, and understanding that is the first step to using them well. At the broadest level, the category includes any bean or legume product that has been processed, cooked, and preserved in a sealed container, almost always a tin-plated steel can. Beyond that simple definition, the products vary enormously. A can of whole kidney beans in a light brine serves a fundamentally different purpose than a can of refried pinto beans with added fat and spices, or a ready-to-eat baked bean product with a heavy tomato and molasses sauce. Each of these is a distinct product with different specifications, failure modes, and proper uses.

The can itself is part of the product, not just packaging. Most commercially canned beans are packed in what is called a "sanitary can," a three-piece or two-piece steel container whose seams are sealed with a gasket compound. The integrity of those seams is the single most critical quality factor in the entire category. A compromised seam leads to contamination, spoilage, or a blown can, and there is nothing more frustrating to a chef or a purchasing manager than opening a case of beans to find a swollen can that must be disposed of as a biohazard. The can's dimensions are expressed by a three-digit nomenclature that indicates diameter and height in sixteenths of an inch. A 300x407 can, the standard retail bean can, is 3 inches in diameter and 4