Guest guest Posted December 1, 2003 Report Share Posted December 1, 2003 Hi everyone, I feel totally silly for asking this, but I want to make soup with Black Beans, but I want to cook the beans overnight so they're ready the next day. Any suggestions on how long I should do it? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Anytime I do beans in the crockpot, I soak them overnight. I don't know about others, but it takes forever for the beans to get as soft as I'd like. Sara _____________ I feel totally silly for asking this, but I want to make soup with Black Beans, but I want to cook the beans overnight so they're ready the next day. Any suggestions on how long I should do it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 >but it takes forever for the beans to get as soft as I'd like. Same here. My crockpot is over 25 years old, and regular beans, like kidney or white beans, take anywhere from 10 to 12 hours on low, after an overnight soak. One batch of garbanzo beans I made took over 24 hours to cook, but who knows how old they were when I bought them. If I turn it up to High, then the water boils after a while, and that makes for tougher beans, so now I just put it High for the first hour or so to get the water hot, then turn it to low. It does cut about 2 hours off the cooking time. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Sara wrote: > Anytime I do beans in the crockpot, I soak them overnight. I don't > know about others, but it takes forever for the beans to get as soft > as I'd like. > > Sara > _____________ > I feel totally silly for asking this, but I want to make soup with > Black Beans, but I want to cook the beans overnight so they're ready > the next day. Any suggestions on how long I should do it? > ------ > I probably should, but I rarely soak the beans. I cook them for about > 6-9 hrs., longer for the larger beans. --Donna-- > > > _____________________________ www.unskoolbookshop.com _____________________________ " The fatal pedagogical error is to throw answers, like stones, at the heads of those who have not yet asked the questions. " --Paul Tillich _____________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Hi Sara! Ditto! As others have pointed out, the beans should be soaked in plain water overnight first, and old beans take longer to cook. The other big variable is altitude. The higher your altitude, the lower temperature water boils at, and the longer your beans will take to cook. I'm at about 4,500 feet. I understand folks at sea level can cook beans in a few hours, but they take all day up here. For split pea soup, where I want the peas to be falling apart, I soak them for a day, cook them overnight, and then cook them all day with vegetables! j. , " Sara " <chrisandsara@c...> wrote: > Anytime I do beans in the crockpot, I soak them overnight. I don't > know about others, but it takes forever for the > beans to get as soft as I'd like. > > Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 On Dec 2, 2003, at 7:53 PM, Sue in NJ wrote: >> but it takes forever for the beans to get as soft as I'd like. > > Same here. My crockpot is over 25 years old, and regular beans, like > kidney > or white beans, take anywhere from 10 to 12 hours on low, after an > overnight > soak. One batch of garbanzo beans I made took over 24 hours to cook, > but who > knows how old they were when I bought them. > Red kidney beans must be boiled briskly in fresh water for at least 10 minutes. A crockpot or slow cooker is not suitable to cook them due to a toxic agent Phytohaemagglutnin. Once they have been cooked they can then be used in a crockpot recipe. Please check out this web page http://www.foodreference.com/html/artredkidneybeanpoisoning.html I find the best way to cook beans is in a pressure cooker in large quantities and then freeze in smaller portions. Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Please tell me this is only for Red kidney beans.... Paranoid, Sara ____________ Red kidney beans must be boiled briskly in fresh water for at least 10 minutes. A crockpot or slow cooker is not suitable to cook them due to a toxic agent Phytohaemagglutnin. Once they have been cooked they can then be used in a crockpot recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Thank you so much for the info and URL. Great info! Red kidney beans must be boiled briskly in fresh water for at least 10 minutes. A crockpot or slow cooker is not suitable to cook them due to a toxic agent Phytohaemagglutnin. Once they have been cooked they can then be used in a crockpot recipe. Please check out this web page http://www.foodreference.com/html/artredkidneybeanpoisoning.html I find the best way to cook beans is in a pressure cooker in large quantities and then freeze in smaller portions. Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Lynda (or anyone else) I recently bought a new pressure cooker....I was interested in doing as you suggested below. Do you know how much water to beans?? Also....do all kinds of beans freeze well or just some of them?? Thanks in advance!! Suzanne <>< > I find the best way to cook beans is in a pressure cooker in large > quantities and then freeze in smaller portions. > > Lynda Abortion...the worst form of Child Abuse!! MichaelClancy.com If the Lord brings you to it....he will bring you through it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 On Dec 3, 2003, at 2:43 AM, Sara wrote: > Please tell me this is only for Red kidney beans.... > > Paranoid, > Sara > ____________ > Red kidney beans must be boiled briskly in fresh water for at least > 10 minutes. A crockpot or slow cooker is not suitable to cook them > due to a toxic agent Phytohaemagglutnin. Once they have been cooked > they can then be used in a crockpot recipe. > Please don't panic !!! I'm posting some info below that comes from a website rather than just giving the url because it is important that people know this stuff. I don't think I have ever met an American who was aware of this. Being from Ireland most people have been aware since the big scares in Britain in the late 70s. Kidney is also the most common home cooked bean here too. http://vm.cfsan.fda.gov/~mow/chap43.html " 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. " Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Thanks for the info. I will print your " boiling briskly " post and tape it to the inside of my cooking notebook. That way I'll always remember. Can I assume that canned kidneys are safe? Can you hear the meat eaters now? " Mad Cow, Shmad Cow! What about kidney bean poisining? everything can kill you! I'll die, but die happy. " Urp. Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 L.L.Scott: Thank you for the information. Steve " L.L. Scott " <llscott2000 wrote:Thank you so much for the info and URL. Great info! Red kidney beans must be boiled briskly in fresh water for at least 10 minutes. A crockpot or slow cooker is not suitable to cook them due to a toxic agent Phytohaemagglutnin. Once they have been cooked they can then be used in a crockpot recipe. Please check out this web page http://www.foodreference.com/html/artredkidneybeanpoisoning.html I find the best way to cook beans is in a pressure cooker in large quantities and then freeze in smaller portions. Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Many thanks for this warning re red kidney beans. I can't get into one of the websites - the one on beans linked to the Food Reference webpage right now, but will try again later. I've never had problems with red kidney beans - nor my dh - but that doesn't mean I won't and it doesn't sound like the kind of thing anyone should risk. How unpleasant! >From now on, it's the non-crockpot method for me, or another kind of bean. I adore black beans (turtle beans) and garbanzos, which are used about ten times as much in our household as red kidney beans. But for all I know they could be more toxic if cooked improperly. More research needed! Again, thanks. Pat/Canada -- SANTBROWN townhounds/ vegetarianslimming/ HOMEPAGE: http://www.angelfire.com/art/pendragon/ ---------- * " I will not let anyone walk through my mind with their dirty feet " - Gandhi * " The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men " - Leonardo da Vinci ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 > Thanks for the info. I will print your " boiling briskly " post and > tape it to the inside of my cooking notebook. That way I'll always > remember. Hellers with that, I'm going to tape it to the top of the cannister in which I keep the beans and put a notice on my slowcooker that says NOT For Red Didney Beans *and* tattoo it on my forehead. Oh, sorry, someone said not to panic. > Can you hear the meat eaters now? " Mad Cow, Shmad Cow! What about > kidney bean poisining? everything can kill you! I'll die, but die > happy. " Urp. ROFLMVAO. Best, Pat/Canada -- SANTBROWN townhounds/ vegetarianslimming/ HOMEPAGE: http://www.angelfire.com/art/pendragon/ ---------- * " I will not let anyone walk through my mind with their dirty feet " - Gandhi * " The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men " - Leonardo da Vinci ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Please don't panic, I don't want to be the cause of mass hysteria amongst the vegan crockpotters of the world No one needs to stop eating kidney or any other beans. Just make sure beans are cooked properly. We eat a lot of kidney beans in our house and I have no qualms as long as they have had the 10 min boil. " 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. " Here are the links again. http://www.foodreference.com/html/artredkidneybeanpoisoning.html http://www.cfsan.fda.gov/~mow/chap43.html Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 > and I have no qualms as long as they have had the 10 min boil. > Lynda I have found this discussion interesting, because we are just finishing up a pot of red kidney beans that I cooked in the crockpot. Not having known about these studies, I cooked them in the usual crockpot manner. Having procastinated, though, I did cook them on high, and at one point I saw them boiling virorously, but I have no idea whether it was for at least ten minutes. What I noticed about these beans was that the water that I cooked them in had a slightly sourish or off kind of smell. The beans themselves were fine. I don't know if the smell was an indication of the problem described in the studies. --Donna Faith K-Brooks www.unskoolbookshop.com _____________________________ " The fatal pedagogical error is to throw answers, like stones, at the heads of those who have not yet asked the questions. " --Paul Tillich _____________________________ Dissent is patriotic. _____________________________ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch ______________ Schools do not and cannot work, because children are active, spiritual beings. " --Donna Faith K-Brooks-- _ Quote Link to comment Share on other sites More sharing options...
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