Phytohaemagglutinin, Beans and your Slow Cooker

Phytohaemagglutinin (Kidney Bean Lectin)is found in many types of beans but Kidney beans have the greatest concentration. The consumption of raw or undercooked beans causes the syndrome and can be hard to diagnose because the symptoms are the same as other types of food poisoning. So you may be wondering what does this have to do with crock pots and slow cookers? Apparently the cooking of beans in a crock-pot will not generate a high enough temperature to eliminate the toxin.


The good news is with proper cooking techniques you will eliminate this toxin. The most important step to take is to hard boil the beans for at least ten minutes. When I cook beans I soak either using the long soak for the short soak method of getting the beans to a boil and then letting them sit and soak a couple of hours. I then drain the beans. Draining the beans reduces the other affect beans tend to cause. I then put the beans back in a pot with fresh water and bring the beans to a boil. I then boil for at least 10 minutes but usually longer and depending on what is going on I will pour the cooking beans in a slow cooker to complete the cooking. I usually like to cook the beans all the way with only water because salt and other ingredients can make beans hard.


Enjoy your chili and other bean recipes which are still a good source of protein but remember to cook them properly.

Red kidney bean toxins +

Beans and other legumes: Types and cooking tips

 

Black Bean Soup

I used a fairly usually black bean soup recipe and added some Chorizo I make. Instead of adding the bacon that the recipe called for I used Chorizo , this made a rather spicy but good soup. You can either eat as a soup or spoon it out and sever over rice.

Pre-soak a 10 oz. package of black beans over nigh or use the quick method.

Saute 2 cloves garlic, 2 ribs celery, and a 1/2 red bell pepper , chopped.

Place the soaked beans, and
1/2 teaspoon salt,
1 1/2 teaspoon oregano,
1 bay leaf
1/2 teaspoon thyme
3 quarts chicken broth
2 tablespoons cilantro

Cook on low heat until beans are tender.

Serve as a soup or drained over rice.

Red Beans and Rice (Crock Pot Recipes)

Red Beans and Rice (Crock Pot Recipes), originally uploaded by Lakenvelder.

You would usually use a ham bone for this recipe but I made it without meat in this recipe.

1 pound small dried red beans, soaked overnight and drained
1 onion, chopped
3 cloves garlic,minced
salt and pepper
6 cups hot cooked rice
1 cup chopped green onions (optional)
1 ham bone cracked (optional)

Place beans in crock pot and add remaining ingredients, except rice and green onions. Cover and cook on high for 4 hours. If you use the ham remove meat from the bone and return the meat to the pot. Mix and serve with rice and onions on top.

Hot Dog & Vegetable Stir-Fry

Hot Dog & Vegetable Stir-Fry, originally uploaded by Lakenvelder.

I used a large family size bag of vegetable sitr fry mix , cheap beef hot dogs and snow peas.

In a wok or large skillet put oil on high heat. Put the frozen stir fry vegetables and snow peas and stir fry for a few minutes or until crisp cooked . Add the cut up hot dogs and cook until heated. I made a sauce using two tablesppoons soy sauce, I tablesppon oyster sauce and 2 tablespoons corn starch in 1/4 cup water. Add to the veg and hot dogs and stir until thickened. Add more water if needed.

Sever over white rice or noodles.

Cuban Black Beans

4 Servings

2 cups water
6 ounces black beans (about 1 cup)
1 small green pepper, chopped
1 small onion, sliced
1 clove garlic, finely chopped
1 tablespoon olive oil or vegetable oil
1 bay leaf
3/4 teaspoon oregano leaves
1/3 teaspoon cumin
1/8 teaspoon salt or adjust for taste
Dash pepper
8 cups hot cooked rice

Heat water and beans to boiling in 3-quart saucepan; boil for 2 minutes. Remove from heat; cover and let stand 1 hour.

Cook and stir green pepper, onion and garlic in oil until onions are tender; stir into beans. Add enough water to cover beans, if necessary. Heat to boiling; reduce heat. Stir bay leaf, oregano, cumin, salt and pepper. Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours. Remove bay leaf.

Crock pot:

I sauted the first three ingredients and then put all of the ingredients in a crock pot on high for 6 hours and it came out great.


Serve over rice.

Cuban Black Beans and Rice

Cuban Black Beans and Rice
Originally uploaded by Lakenvelder.

Cuban Black Beans

Bean Ragout with Cilantro-Cornmeal Dumplings

Picture

6 servings

1 can (13 1/2 ounces) each pinto and black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes with chilies
1 can (14 1/2 ounces) diced tomatoes
2 small zucchinis, sliced
1 large onion, chopped
1/2 cup chopped green peppers
2 cloves garlic, chopped
3 tablespoons chili powder (adjust to taste)
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teasppoon salt


1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 tablspoon vegetable shortening
2 tablspoons shredded Cheddar cheese
2 teaspoon minced fresh cilantro
1/4 cup milk

Combine beans, tomatoes, peppersand spices, salt and mix well. Cover and cook on low in slow cooker for 7-8 hours.

Prepare dumplings 1 hour before serving. Set slow cooker to hig. Mix th e flour, cornmeal and 1/4 teaspoon salt. Cut in shortening. Stir in cilantro and cheese. Stir in milk and mix until just blended. Drop dumplings by large tablespoon into slow cooker on top of ragout. Cover and cook 1 hour or until toothpick comes out clean.