It is so easy to use canned legumes or other canned vegetables for preparing a dish. Since they’ve been basically pre-cooked, all you need to do is pop the lid, pour the beans or lentils into the pan, and mix it with the other ingredients. You don’t have to bother with soaking or sprouting them anymore.
Storage is another problem you no longer have to worry about with canned beans. They can stay in your cupboard for as long the stated expiration date, and that could be several months. No need for airtight containers or refrigeration.
All that convenience however comes at a price. The canned beans you’ll be eating won’t be as safe as the raw and fresh kind. These risks are actually brought about by the canning process. Read on and learn the negative effects of canned legumes (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice). Continue reading