Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 I found this on the net about beans in the crock pot : " Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. " My slow cooker book says some beans (such as red kidney beans) need to be boiled rapidly on the stove for 10 minutes to remove toxins that can cause food poisoning. I have bags of dried beans here that I intend cooking up and freezing ...... one day. Cooked beans can be frozen for up to 12 months. Kim. , " Harry Probst " <hprobst wrote: > etc....Is it possible to use dry beans in the crock pot ? After they > are soaked, would I > need to cook them on top of stove before putting them in the crock > pot ? I want to > avoid using can beans.. > > someday I'll be..... > > Still learning, > Harry a desertdweller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 Harry, I cook dry beans in the crockpot all the time! I don't soak them, but I do rinse *thoroughly* and sort out any stones or bad looking beans. I start the pot before going to bed in the evening (I do go to bed quite late, though) and they are ready by mid afternoon to early evening. For shorter cooking beans like black beans or split peas I start them in the morning. If your crockpot won't boil, then perhaps it won't work for you; but mine boils after several hours. Thia On 7/10/06, Harry Probst <hprobst wrote: > > ...Is it possible to use dry beans in the crock pot ? After they > are soaked, would I > need to cook them on top of stove before putting them in the crock > pot ? I want to > avoid using can beans.. > > -- == " Life can be lived more fully if people simply quit pretending to be who they were told to be, and be who they really are… " -- Doug Firebaugh === Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 I knew I had some more info on this somewhere. This was posted to another group a while ago : http://vm.cfsan.fda.gov/%7Emow/chap43.html " 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. " " 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. " > , " Harry Probst " > <hprobst@> wrote: > > etc....Is it possible to use dry beans in the crock pot ? After > they > > are soaked, would I > > need to cook them on top of stove before putting them in the crock > > pot ? I want to > > avoid using can beans.. > > > > someday I'll be..... > > > > Still learning, > > Harry a desertdweller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2006 Report Share Posted July 13, 2006 Thanks for all the info ,I had no idea. Harry , " Kim " <bearhouse5 wrote: > > I knew I had some more info on this somewhere. This was posted to > another group a while ago : > > http://vm.cfsan.fda.gov/%7Emow/chap43.html > > " 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. " > > " 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. " > > > > > , " Harry Probst " > > <hprobst@> wrote: > > > etc....Is it possible to use dry beans in the crock pot ? After > > they > > > are soaked, would I > > > need to cook them on top of stove before putting them in the > crock > > > pot ? I want to > > > avoid using can beans.. > > > > > > someday I'll be..... > > > > > > Still learning, > > > Harry a desertdweller > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.