Also regarding the recipe: I quibble with the suggestion not to drain the beans. Canned beans tend to be accompanied by a funky smelling bean sludge, IME; if, like me, you find that unappealing, rinse the beans in a colander.
"I quibble with the suggestion not to drain the beans"
I was a bit taken aback by that too, I always rinse heavily for the reason you mention, but I wasn't sure what the rationale for not rinsing is. I prefer frozen beans anyway - cheaper when you buy in bulk, and saves having to look for the can opener :-)
I don't rinse the beans from the can; the "bean sludge" you refer to is what makes the juice thick and hearty. Also, in beans (as in rice and other plants) a lot of the trace vitamins and etc are in the hull, and if you are on a rice and beans diet you don't want to be avoiding that.
The introduction of polished rice into asian countries caused a rise in a disease called beriberi among poor people:
Washing removes sodium. It's good for health but not taste. But canning soaks them longer, which is better for digestion. I doubt startups want to spend the time to soak manually. There's a tradeoff.
Can sludge is nasty. And other bad stuff probably seeps into canned food. The FDA says canning is fine but I doubt it's totally healthful. But who wants to spend the time?
Who wants to spend the time preparing quality food when you could be rushing back to work to build a company to earn enough money that you can break out of the ordinary working life and spend time really enjoying your life.
I guess what I'm pointing out is that you could skip all the work and enjoy your life right now by spending some time preparing some great food.
