4 ms·
Googled this as I never knew either. Basically red kidney beans need to be cooked at greater than 100c for 10min to remove a toxin. Not all slow cookers reach t
by Gustomaximus 8y ago
Googled this as I never knew either. Basically red kidney beans need to be cooked at greater than 100c for 10min to remove a toxin. Not all slow cookers reach this temp, hence the issue.
- toomanybeersies 8y agoThis is only for dried beans, canned beans are pre-cooked. I used to be really paranoid about canned kidney beans and getting poisoned for a long time. Then I discovered that the rule only applies to dried beans, and fresh I guess as well.
- pythagorus 8y agoI warned you about beans.
- grawprog 8y agoThis is why I always quick soak my dry beans even if i'm going to be slow cooking them. I also find that a slow cooker will still leave them kind of hard without a soak. I'm too impatient and lazy to do an overnight soak with beans.