Fresh kidney beans

[wade]

I planted some kidney beans in the garden a while ago. Just wondering if using them in a recipe, should I prepare it any diffrent? Does the cooking process change at all?
Wade

[LUCKYDOG]

you would need to cook them a bit first --- kidney beans contain toxins and can be dangerous if eaten uncooked.

[NatGreenMeds]

you would need to cook them a bit first --- kidney beans contain toxins and can be dangerous if eaten uncooked.

Here's some information about that very thing:

Before they are eaten, the raw bean seeds should be soaked in water several hours, boiled for at least ten minutes in new fresh water to degrade a toxic compound - lectin phytohaemagglutinin - found in the bean which would otherwise cause severe gastric upset. This compound is present in many varieties (and in some other species of bean), but is especially concentrated in red kidney beans and white kidney beans (Cannellini beans). Although in the case of dry beans the ten minutes required to degrade the toxin is much shorter than the hours required to fully cook the beans themselves, outbreaks of poisoning have been associated with the use of slow cookers whose low cooking temperatures may be unable to degrade the toxin. Sprouts of pulses high in haemaglutins should not be eaten. Kidney beans, especially, should not be sprouted.

[fineexampl]

Here's some information about that very thing:

Before they are eaten, the raw bean seeds should be soaked in water several hours, boiled for at least ten minutes in new fresh water to degrade a toxic compound - lectin phytohaemagglutinin - found in the bean which would otherwise cause severe gastric upset. This compound is present in many varieties (and in some other species of bean), but is especially concentrated in red kidney beans and white kidney beans (Cannellini beans). Although in the case of dry beans the ten minutes required to degrade the toxin is much shorter than the hours required to fully cook the beans themselves, outbreaks of poisoning have been associated with the use of slow cookers whose low cooking temperatures may be unable to degrade the toxin. Sprouts of pulses high in haemaglutins should not be eaten. Kidney beans, especially, should not be sprouted.sounds similar to to why you can't eat raw fresh fava beans. though that is worse as it causes a condition called favism. i hear it's not fun. :lol:

[LUCKYDOG]

Fart-isim in a major way. I was trying to find an article -- great find Nat

[NatGreenMeds]

Fart-isim in a major way. I was trying to find an article -- great find Nat
Thanks man, but I wouldn't have even looked it up if you hadn't been aware enough to warn about them. You deserve all the credit. You may have saved a life!:cheers:

[talas]

sounds similar to to why you can't eat raw fresh fava beans. though that is worse as it causes a condition called favism. i hear it's not fun. :lol:

You nut case :lol:

[poblano]

kidney beans contain toxins and can be dangerous if eaten uncooked. :think: Wow! I didn't know that.

[imaguitargod]

I wonder if the toxins affect your kidneys....wouldn't that be a neat coincidence...

[NatGreenMeds]

No mention of the Kidneys, but what it does to you doesn't sound like much fun:

Phytohaemagglutinin (PHA, or phytohemagglutinin) is a lectin found in plants, especially beans. PHA actually consists of two closely related proteins, called Leucoagglutinin (PHA-L) and PHA-E. The letters E and L point to the fact that these proteins agglutinate Erythrocytes and Leukocytes, respectively. It is found in the highest concentrations in uncooked red kidney beans and white kidney beans (also known as cannellini),[1] and it is also found in lower quantities in many other types of green beans and other common beans (Phaseolus vulgaris), as well as broad beans (Vicia faba) such as fava beans.[2] It has a number of physiological effects and is used in medical research. In high doses it is a toxin.

Crystal structure of PHA-L (Protein Data Bank identifier 1FAT)The lectin has a number of effects on cell metabolism: it induces mitosis, and affects the cell membrane in regard to transport and permeability to proteins. It agglutinates most mammalian red blood cell types.
As a toxin it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared kidney beans. Measured in haemagglutinating units (hau) a raw red kidney bean can contain up to 70,000 hau. This can be reduced around 200-fold by correct cooking (boiling for at least ten minutes).[3] Cooking at 80 Celsius can raise the available hau up to five-fold. The bean also contains α-amylase inhibitor.[citation needed]
Poisoning can be induced from as few as five raw beans and symptoms occur within three hours, beginning with nausea then vomiting which can be severe and sustained (profuse), then diarrhea. Recovery occurs within four or five hours of onset, usually without the need for any medical intervention.

[Chiliac]

I didn't know that you're going to recover from intoxication "by yourself", without any pro help and medication.

Well, I wouldn't eat raw beans anyway. My mother has taught me long ago that they're toxic to make sure I wouldn't eat them straight from the bush.

[Sickmont]

I didn't know that you're going to recover from intoxication "by yourself", without any pro help and medication.


Heck Chiliac, i do that every morning after hitting the gin the night before

[Chiliac]

I didn't realize you were having raw beans with your gin!

[Sickmont]

I didn't realize you were having raw beans with your gin!

Nope. No beans, just gin for me

[imaguitargod]

I guess were going to have to change that old song then.

"Kidney beans, kidney beans, the musical fruit. The more your eat, the more you puke." Hey look! It still works!