I thought canned beans were fine as-is until a 45 minute soak changed my mind

So I used to just dump a can of pintos straight into whatever I was making and call it done. Took me 3 tries to figure out why my chili always tasted flat. Then my aunt watched me cook and said "you gotta rinse them and let em sit in hot water for a bit." I rolled my eyes but tried it. 45 minutes later those beans actually absorbed seasoning instead of just wearing it. Never going back to the straight-from-can route. Anyone else got a canned food trick that took them way too long to learn?

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