How to Cook Dried Beans and Lentils

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9wqcouWHQHI

Warning: I do mention this in the video, but I want to reiterate that its important to cook the beans at a high temperature for at least part of the time. Make sure to start off with the high heat during the first part of the cooking (at least 10-20 minutes while water is boiling). • • It is also recommended by the FDA is soak beans 5 hours before cooking, and that water should be discarded if you want to be extra careful. • • The toxic compound phytohaemagglutinin, a lectin, is present in many varieties of common bean but is especially concentrated in red kidney beans. Phytohaemagglutinin can be deactivated by cooking beans at 100 °C (212 °F) for ten minutes. However, for dry beans the U.S. Food and Drug Administration (FDA) also recommends an initial soak of at least 5 hours in water; the soaking water should be discarded.[2] • • The ten minutes at 100 °C (212 °F) is required to degrade the toxin, and is much shorter than the hours required to fully cook the beans themselves. However, lower cooking temperatures may have the paradoxical effect of potentiating the toxic effect of haemagglutinin. Beans cooked at 80 °C (176 °F) are reported to be up five times as toxic as raw beans.[2] Outbreaks of poisoning have been associated with the use of slow cookers, the low cooking temperatures of which may be unable to degrade the toxin. • • Check out my new Veggie Beauty facebook page!: • / 227784030571491 • • I go over various tips and tricks for cooking tender, delicious, and super cheap beans which are a staple protein in a vegan's kitchen! • • Kidney Bean Toxin Info: • http://www.foodreference.com/html/art...

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