George Shirley wrote:
> Robert Klute wrote:
>> On Wed, 28 May 2008 13:49:40 -0500, George Shirley
>> > wrote:
>>
>>> Exactly what poisons are they trying to destroy? Lecithin is
>>> actually a beneficial chemical found in beans so I don't understand
>>> why they want to get rid of it. Particularly since lecithin
>>> granules and pills are sold all over the world for health purposes.
>>> Am I totally confused here?
>>>
>>> I cook kidney beans and every other kind of bean in a crock pot all
>>> the time and have for many, many years. No one has died yet.
>>
>> Kidney Bean Lectin, not lecithin. Technically called
>> Phytohaemagglutinin. Onset of symtoms after eating raw or under
>> cooked kidney beans varies from 1 to 3 hours. Symtoms are usually
>> marked by nausea, followed by vomitting, followed by diarrhea.
>> Recovery is usually within 3 to 4 hours of onset of symptoms.
>>
>> Undercooked beans can be more toxic than raw beans.
>>
>> http://www.cfsan.fda.gov/~mow/chap43.html
>>
> Well, sorry about that people. Red kidney beans and rice are a staple
> food here in southern Louisiana and no one I know boils them for ten
> minutes. Usually it's a two minute, boil, let them soak for one hour,
> pour off the water, put more water in and then cook until tender. I've
> never had any sort of gastric distress from eating them other than the
> usual bean flatulence nor have any of the people I frequently eat
> with.
>
> I'm not doubting what the Brit gubmint nor the 'Merican gubmint have
> to say about it but will check a package at the store tomorrow to see
> what the cooking instructions are. Every little Cajun cookery sells
> red kidney beans, sausage, and rice either for Tuesday or Wednesday
> lunch.
>
> George

I thought red beans & rice was on Monday (laundry day)?

What you're describing is a quick-soak. Bring the beans to a boil then take
them off the heat, soak for an hour, change the water then cook as usual.
But of course you want them to be cooked thoroughy. Been a long time since
I made red beans & rice; perhaps it's almost time again. Paul Prudhomme's
recipe is a good one

Jill