You could do it from just soaking dried beans as well I believe.

PSA: You don't want to eat uncooked soaked dried bean residue (especially red kidney beans). Uncooked it contains phytohaemagglutinin (plant lectin) which is toxic to humans. After cooking via boiling or pressure cooking it reduces the toxin to safe levels. Do not slow cook.

Canned beans are pressure cooked typically. I'd be more comfortable with the canned liquid.

Neither really seems likely to get me sick though.

Cans are lined with plastic. So there's the whole BPA thing (or whatever they've replaced BPA with, which I'm sure leaches into to water as well)

I don't recall ever seeing plastic lining in canned food. Kind of would defeat the purpose of the can, no?

Here's a demo with a Coca Cola can: https://www.youtube.com/watch?v=uQHFQoFoxvQ

Basically, you don't want any funny reactions with the metal.

Acidic foods are not good for metal. Also, there's the possibility of metallic taste being transferred to the food so cans are often lined with plastic.

Literally every can is plastic lined. They used to use wax on them, but plastic was cheaper so...

The lining is transparent (and usually gives the metal a yellowish hue).

That's interesting. What is the reason for it? Isn't a sterilized metal can safe by itself?

> Isn’t a sterilized metal can safe by itself?

No, because of reactions between the contents (particularly acidic contents) and the can.

That does make sense. Is this a newer thing, or has it been this way for a long while?

The can of beans on the fire is a camping archetype - one I've witnessed people mimic first hand. Seems unhealthy, knowing this now.

Not sure.

I've witnessed people camping, placing an opened can of beans directly on the fire and such.

Seems absurd now, knowing plastic is in the can!

If anyone else knows the reason for the lining, I'd be very interested in learning more.