question on chili (:

i eat canned chili on a regular basis, Nallys classic chili to be exact.
anyways, before i cook it -i drain about 90% of the contents through a drainer
and then i run water through it, i figure most of the sodium is in the sauce anyways
so if do this i can cut out most of the sodium in the chili. but does the sodium in
fact in the sauce or does it also get absorbed into the beans itself?
it's about 2 grams of sodium a 12 oz. can.
i would cook raw organic beans but it takes like three hours and the i need to soak them overnight for like 12 hours! i like the canned verson because it's soo easy to cook! Tweet