Pulses,beans and toxins

B3

It has always been necessary to boil kidney beans for ten minutes to remove toxins but now I notice that all packets of beans and pulses( even the little orange ones)  have that instruction .
Is it really necessary?

Ergates

Don’t know if it’s necessary, but it’s always been enough to put me off buying such things unless they are ready prepared in tins! If the little orange ones are lentils, I thought they were ok to just cook and eat?

nutcutlet

They have to cover themselves against absolutely everything. Some of us sprout beans and eat them raw. Chick Peas, Lentils, Mung Beans

Fire

B3 said:

It has always been necessary to boil kidney beans for ten minutes to remove toxins but now I notice that all packets of beans and pulses (even the little orange ones)  have that instruction .
Is it really necessary?

I'm don't understand the question. Is it essential to cook raw lentils, chick peas etc before eating? Yes, unless you sprout them. What alternatives were you considering, B?

B3

Instructions are to boil them vigorously for ten minutes before continuing with recipe.

Dovefromabove

As far as I am aware, it’s only red kidney and soya beans that need a period of rapid boiling before going on to cook them, and they’re certainly the only ones I give a hard boil to start with.  

 This is the method I follow …

Cooking kidney beans safely

Kidney beans contain a natural toxin called lectin. This can cause stomach aches and vomiting. The toxin is destroyed by proper cooking.

Tinned kidney beans have already been cooked, so you can use them straight away.

When using dried kidney beans, follow these three steps to destroy the toxins:

• soak the dried beans in water for at least 12 hours
• drain and rinse the beans, then cover them with fresh water
• boil them vigorously for at least 10 minutes, then simmer the beans for around 45-60 minutes to make them tender

Cooking soya beans safely

Soya beans contain a natural toxin called a trypsin inhibitor. This can stop you digesting food properly. The toxin is destroyed by proper cooking.

Tinned soya beans have already been cooked, so you can use them straight away.

When using dried soya beans, follow these three steps to destroy the toxins:

• soak the dried beans in water for at least 12 hours
• drain and rinse the beans, then cover them with fresh water
• boil them vigorously for one hour, then simmer the beans for about two to three hours to make them tender …”

https://www.livehealthily.com/nutrition/good-food-pulses-beans  

Other dried lentils are soaked if needed, then brought to the boil and then simmered as required. 

Fire

I would think most pulses would be pretty inedible without boiling for ten mins. I wouldn’t bother if making a soup or stew. I add them in and they can cook on. 

B3

Thanks @Dovefromabove. I followed the instructions for my lentils even though I thought it was probably unnecessary. I'm making dahl for the freezer so it'll get blasted again when I reheat it. 

philippasmith2

I treat dry Kidney beans and Chick peas the same - soak overnight, rinse well and then boil until until cooked to the required degree.
I don't bother to soak lentils beforehand and never had a problem. 

Dovefromabove

Fire said:

I would think most pulses would be pretty inedible without boiling for ten mins. I wouldn’t bother if making a soup or stew. I add them in and they can cook on. 

Well, of course they all need bringing to the boil and then simmering until tender to make them palatable. 

However kidney and soya beans need specific periods of ‘hard boiling’ in order to make them safe to eat … which is a different thing.  Simmering is not sufficient. If using kidney beans in a slow cooker I always boil them on the job, a hard rolling boil for at least ten minutes, before adding to the ingredients in the slow cooker. 

The toxic effect of improperly cooked kidney beans is very unpleasant and can be dangerous for some folk. 

https://www.medic8.com/healthguide/food-poisoning/red-kidney-bean-toxins.html 

I used to have a catering business and have food health and safety qualifications.
 😊 

Desi_in_London

Agree with Dove re kidney beans- no idea re soya - (although if I recollect correctly the toxin is not lectin - which is in all legumes - but something else phy....longword). Soaking basically makes the cooking time lower for all dried legumes, and draining the soaking water and cooking in fresh helps those who otherwise have gastric reactions, but is otherwise not needed. Split red (or indeed any split hulled lentils) frankly they cook so quickly anyway it shouldn't matter.

That said, I cook a lot of indian/pakistani/bangladeshi stuff, and I always wash lentils of any kind and then leave them to soak while I prep the rest of the stuff for the meal , so they end up getting a 20-30 minute soak regardless.