jmcquown wrote:
> 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
>
>
Every one in Loosyanna has a favorite recipe. I put green chiles, black
pepper, fried link sausage (cuts down on some of the grease), onions, a
bay leaf and garlic in mine. then I serve it over steamed brown rice. No
complaints yet AFAIK. Sometimes lots of music playing on the wind pipe.