Do you rinse them? I do. But I know some people that don't. Am I rinsing all the nutrients away? Or not? I keep thinking that there might be preservatives in the bean 'juice'.
That's a good question. I wonder if one can rinse the sugar and/or salt from them prior to using in a recipe.
I don't think you would rinse any nutrients away. They are within the peas or beans by nature.
I wonder if the brine is soaked into the pea or bean during the canning process though.
I just made a simple pasta dish (using wheel pasta) where I added a drained can of peas and canned ham. Then added pizza sauce and topped with grated cheese. It was more salty than I wanted. Not bad for others; just for me. Of course, any canned tomato sauce is salty as well as the canned ham. I wonder if rinsing the peas would have helped.
I never rinse any of my canned beans; that way I don't have to Add any salt
to whatever I'm cooking.
Hopefully I've made my Last Batch of Chile for this Winter. Put 2 containers of
it in the freezer just in case of a March snowfall, heaven forbid!
Local temps rising to 40's this week. Praise the Lord and store the snow shovels!
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What determines if I rinse beans or not is based on the desired resulting texture of the dish I am making. I have recently gone to canning my own beans, black, white, red.. I think there are lots of nutrients in the liquid surrounding them.
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Who knows for sure what you get in store bought canned beans, you have to trust the label. But in home canned beans, no, no preservatives.
__________________ "The nurse should be cheerful, orderly, punctual, patient, full of faith, - receptive to Truth and Love" Mary Baker Eddy
Visit www.HealthSalon.org
Honestly, what it boils down to (sorry bad pun) for me is that I wouldn't eat something that was soaking in an unwanted fluid, so if I can eat the beans the juice is fine.
When I cook chili I toss the whole can in and as others have mentioned, it does reduce the amount of salt needed.