Beans - Warning, Don't cook in Crock Pot Just Yet

By Lsweetnell

So are beans cooked in a crockpot or slow cooker safe to eat? Yes… if the beans are properly soaked and cooked. The university extension services recommend the following steps to destroy these toxins and make the slow cooking process safe. Just heating the beans Heating to a temperature of 176 degrees Fahrenheit may increase the toxin levels by as much as five times.

Ingredients

• ans, broad beans and lima beans, contain the same toxin in smaller but still dangerous amounts.
• to to to to destroy enough of the phytohaemagglutinin to make the beans safe to eat. It is also not safe to eat these beans raw or sprouted or ground into flour because of the high levels of toxin.
• 100 to to to of people who ate the beans developed symptoms; age and sex don’t appear to affect the symptoms, which vary in intensity according to how many beans were ingested, according to the FDA.”

Details

Adapted from choosingvoluntarysimplicity.com

Preparation

Step 1

Soak the dried beans in water for at least five hours (some recommend soaking the beans for at least twelve hours)
Discard the soaking water which will contain leached out toxins
Rinse the beans and cover them with fresh water
Boil the beans (rapid boil) for at least ten minutes
It is then safe to add the beans to the slow cooker and proceed with the recipe