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Started By
Message
Red Bean Soakers!!!
Posted on 8/28/13 at 9:12 am
Posted on 8/28/13 at 9:12 am
Do not throw away the soak water, use it to cook the beans. Apparently I have been throwing away many of the nutrients.......
Dr. Weil
This is my puplic service message for the day.
Dr. Weil
This is my puplic service message for the day.
4
Posted on 8/28/13 at 9:17 am to Sid in Lakeshore
this was posted last night, and i found it interesting
LINK
quote:
5. Associated Foods:
Phytohaemagglutinin, the presumed toxic agent, is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.
The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80°C may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75°C.
quote:
NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:
Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes.
Undercooked beans may be more toxic than raw beans.
LINK
This post was edited on 8/28/13 at 9:19 am
Posted on 8/28/13 at 9:28 am to Croacka
To clarify, Dr. Weil's instructions on the linked page DO NOT suggest cooking your beans in the soaking water. Rather, the tips suggest that you not discard the liquid remaining once the beans are cooked.
Quite a big difference in meaning. Just like your third grade teacher said, reading comprehension is everything.
Quite a big difference in meaning. Just like your third grade teacher said, reading comprehension is everything.
Posted on 8/28/13 at 9:31 am to Croacka
Damn thanks for posting. I have gotten used to cooking my beans in a crock. They boil, so I assume they are over 80C.
I boil the heck out of them on stovetop so I assume that would make them safe. I never eat raw or just soaked beans, don't like them.
I boil the heck out of them on stovetop so I assume that would make them safe. I never eat raw or just soaked beans, don't like them.
Posted on 8/28/13 at 9:39 am to Sid in Lakeshore
quote:
3.When using dried beans, don't simmer them in water until done and discard the liquid - up to 70 percent of the antioxidants that beans provide end up in the simmering liquid. Instead, simmer the beans until they are done and then let them soak the nutrients back in by leaving them in the liquid for an hour.
Simmer, soak...... What's the difference? LOL.
Yes, I guess he is considering beans done that can still be seperated from the "simmered" water. I like most of south La. do not consider beans done untill they are almost indistinguishable from the liquor. Hence I did misunderstand.
I do wonder if a long soak will result in loss of nutirents into the SOAK water, it is possible. Thanks for the correction though.
Posted on 8/28/13 at 9:40 am to Sid in Lakeshore
i dont even soak beans if i'm doing them in the crockpot
10 hours on low and theyre plenty soft enough when i get home
10 hours on low and theyre plenty soft enough when i get home
Posted on 8/28/13 at 9:42 am to Sid in Lakeshore
quote:WHAT??????????????????????
Red Bean Soakers!!!
Posted on 8/28/13 at 9:44 am to hungryone
quote:
To clarify, Dr. Weil's instructions on the linked page DO NOT suggest cooking your beans in the soaking water. Rather, the tips suggest that you not discard the liquid remaining once the beans are cooked.
I don't get it.
Posted on 8/28/13 at 9:45 am to Tigertown in ATL
quote:
I don't get it.
it just means that if you have excess water when theyre done cooking, dont throw it away
like if your beans are too watery, don't pour off the excess
Posted on 8/28/13 at 9:53 am to Sid in Lakeshore
quote:
This is my puplic service message for the day.
Heres mine:
3 of these
And 1 of these
Posted on 8/28/13 at 11:03 am to Sid in Lakeshore
The quick soak method, ie boil beans in water for ~ 2-5 minutes, remove heat and let soak for 1-2 hours, toss the water and rinse beans, add fresh water, ham stock, wine, beer whatever fluid you use handles that plus reduces the gas causing starches from the beans. $$$$
Posted on 8/28/13 at 11:07 am to Count Chocula
FYI 80C = 176F
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