Steve Pope wrote:
> George Shirley wrote:
>
>> Red kidney beans and rice are a staple
>> food here in southern Louisiana
>
> Really? I thought those would be small red beans, not red
> kidney beans.
>
>> 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.
>
> If the "cook until tender" involves even a gentle boil, then
> that is sufficient. It's only very slow cooking methods that don't
> even reach a simmer that can lead to toxic effects.
>
> Steve
Okay, I can accept that. Small red beans and red kidney beans are both
referred to around here as "red" beans. Most people prefer the red
kidney beans. My preference is giant limas but, then, I was raised in
Texas. We ate giant limas and pinto beans with rice or cornbread where I
grew up.