> I rinse dry goods and and vegetables with tap water, and steam with tap water, but I use expensive water for anything else. Mostly because I don't discard th

> I rinse dry goods and and vegetables with tap water, and steam with tap water, but I use expensive water for anything else. Mostly because I don't discard the water. Either the food absorbs all the water, or I accept a mushy, stewy, or soupy consistency. I use roughly the same rule of thumb, but I've never been confident about applying it to beans. I often rinse and soak dry beans in bulk. I portion them out and freeze them after cooking, and don't really want to be freezing bean mush. They do absorb a lot of water, but between the rinsing/soaking/cooking process, it's also a lot of expensive water to be pouring out.