Stop dumping the bean liquid, that stuff is free flavor

I keep seeing people in here rinse their canned beans and it drives me crazy. Last week I made a 3 bean chili with just diced tomatoes, corn, and the liquid from the cans, no broth needed. The texture was thicker and way better than the watery stuff you get when you rinse. I know some folks worry about sodium, but I just buy the no salt added kind for 20 cents more. Am I the only one who saves that liquid instead of pouring it down the drain? Has anyone else tried using it as a soup base?

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