Question

edible parts of kidney beans
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Answer 1

Answer:

Many beans ( broad, cannellini etc) have a substance phytohemaglutinin( sp), a toxin,which can cause poisoning if the beans are not cooked long enough or are not soaked at least 8 hours before cooking them at a high temperature. Slow cookers do not reach temperatures high enough to kill this toxin. IF you have been poisoned the symptoms can be nausea, vomiting stomach pains, which usually resolve themselves in a few hours

My grandmother taught me: 1. soak the beans overnight 8 hours and then drain and throw out the water. Add beans to pan of cold water covering them and bring to a boil. Boil high for ten minutes then simmer one hour.. I do this for many beans

Explanation:

Answer 2

Answer:Many beans ( broad, cannellini etc) have a substance phytohemaglutinin( sp), a toxin,which can cause poisoning if the beans are not cooked long enough or are not soaked at least 8 hours before cooking them at a high temperature. Slow cookers do not reach temperatures high enough to kill this toxin. IF you have been poisoned the symptoms can be nausea, vomiting stomach pains, which usually resolve themselves in a few hours

Explanation: