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Slow Cookers and Red Kidney Bean Poisoning
Posted on 12/7/15 at 3:29 pm
Posted on 12/7/15 at 3:29 pm
quote:
Red kidney beans contain high levels of a toxin that occurs naturally in beans, Phytohaemagglutinin (also known as Kidney Bean Lectin.) If raw or undercooked red kidney beans are eaten…well, bad things happen.
With normal cooking, this isn’t a problem. The toxin is destroyed after ten minutes of boiling (cooking at 212*F or 100*C.), and most stovetop recipes easily take care of the toxin with their hours of simmering at that temperature. Raw, soaked beans are bad; eating four of them is enough to cause symptoms. Now, here’s the problem with slow cookers: undercooked beans (cooked at 80*C, roughly 170*F) increase the toxicity fivefold. And, most slow cookers have their “low” setting at about 180*F. If your slow cooker runs a little cooler than most… England tracks this more carefully than we do here in the US. They had seven outbreaks of kidney bean poisoning between 1976 and 1979, caused by raw, soaked kidney beans or kidney beans cooked in a slow cooker.
LINK
This post was edited on 12/7/15 at 3:56 pm
Posted on 12/7/15 at 3:49 pm to Stadium Rat
I am 31 years old and have never cooked red beans any other way than in a slow cooker, and have never had a problem.
ETA: the link just goes to a picture.
ETA: the link just goes to a picture.
This post was edited on 12/7/15 at 3:50 pm
Posted on 12/7/15 at 3:53 pm to Stadium Rat
1. Your link is a pic. Not an article.
2. I cook red kidneys on high in the crock pot, not low. Temp is over 200 F.
2. I cook red kidneys on high in the crock pot, not low. Temp is over 200 F.
Posted on 12/7/15 at 3:56 pm to CoachChappy
quote:Fixed it now, thanks.
the link just goes to a picture.
Posted on 12/7/15 at 3:58 pm to CoachChappy
Instructions on beans say boil 10 and discard the water.
I've always done it that way. Never knew why.
I've always done it that way. Never knew why.
Posted on 12/7/15 at 4:00 pm to Stadium Rat
I grew up eating beans this way once a week, no problems. This was after the outbreak during the 1970 though.
Posted on 12/7/15 at 4:02 pm to Stadium Rat
quote:
And, most slow cookers have their “low” setting at about 180*F.
Ah, there's why I've never had a problem. In a crock pot I always set on high which is over 200.
Posted on 12/7/15 at 4:10 pm to TigerWise
I eat mine raw. I've never had a problem.
Posted on 12/7/15 at 4:14 pm to Sparkplug#1
Isn't this why you aren't supposed to eat raw peanuts as well?
Posted on 12/7/15 at 4:18 pm to Stadium Rat
This really can't be that big of a deal but interesting
Posted on 12/7/15 at 4:25 pm to Stadium Rat
Looks like it's a real thing: FDA
I cook my crock pot beans on high for the first few hours and have never had a problem other than farting, but that happens with stovetop beans too.
I cook my crock pot beans on high for the first few hours and have never had a problem other than farting, but that happens with stovetop beans too.
Posted on 12/7/15 at 4:28 pm to jeepfreak
quote:
I cook my crock pot beans on high for the first few hours and have never had a problem other than farting, but that happens with stovetop beans too.
Add a dash of baking soda, and you won't have this problem.
Posted on 12/7/15 at 4:35 pm to Stadium Rat
Makes you wonder about eating them at all
I gave up beans for a while, mostly due to availability of decent sausage where I live.
Recently got my hands on some good ingredients and cooked the old fashioned way, horrible gas. Like keep you up at night gas.
I gave up beans for a while, mostly due to availability of decent sausage where I live.
Recently got my hands on some good ingredients and cooked the old fashioned way, horrible gas. Like keep you up at night gas.
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