— Mitch Miglis

Interesting question Mitch, I would say it's always always better to leave them in a cooking liquid. That way not only do the beans stay moist. They continue to react to the cooking liquid and the cooking liquid itself takes on a lot more of their flavor. I think just the whole dish comes more into focus and all those flavors get married together, especially if you've been simmering your beans with carrot celery and onion or piece of kelp in there. Yes dried seaweed some bay leaves Etc that flavor transference process is going to continue to happen. And if the dish that you're called that you're the beans are called for in requires them to be very dry. Says if you're roasting them trying to crisp them Etc then yes, I would say drain them off. But if this is just you know, you're making a hummus or something or adding them to a stew or otherwise mixing them in where a little bit of moisture is fine. Even desirable absolutely leaves them in the liquid throughout their storage process for the best quality results.