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Author: lcd186 Three stars, 500 posts Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 5687  
Subject: Delicious Cuban black beans recipe Date: 9/13/2012 7:44 AM
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One of the few recipes I can say is not too complicated and truly delicious and I wanted to share. This dish uses pre-soaked dried beans, not canned beans.

http://www.cookforgood.com/recipe/cuban-black-beans-recipe.h...

I have made it a couple of times and it has come out great each time. I am not a vegetarian, but I have been making more such dishes overtime. My roommate is a meat eater, but loves this. Usually I make the biggest batch I can.

Originally I thought there seemed to be too many bay leaves in this, but it is fine for me. The only significant change I made to the recipe is using chili pepper flakes instead of cayenne pepper (I have lots of the former and almost out of the latter), but still quite tasty.

Lois Carmen D.
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Author: zoningfool Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 5429 of 5687
Subject: Re: Delicious Cuban black beans recipe Date: 9/13/2012 12:47 PM
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Juat so you know....it's not a good idea to use a slow-cooker to cook beans or legumes in the manner described in the link. Specific steps need to be taken first--primarily soaking overnight, rinsing, then boiling vigorously before adding to a slow-cooker:

Phytohaemagglutinin

This compound, a lectin or hemagglutinin, has been used by immunologists for years to trigger DNA synthesis in T lymphocytes, and more recently, to activate latent human immunodeficiency virus type 1 (HIV-1, AIDS virus) from human peripheral lymphocytes. Besides inducing mitosis, lectins are known for their ability to agglutinate many mammalian red blood cell types, alter cell membrane transport systems, alter cell permeability to proteins, and generally interfere with cellular metabolism....

Phytohaemagglutinin, the presumed toxic agent, is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.

The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80°C may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75°C.

http://www.fda.gov/food/foodsafety/foodborneillness/foodborn...


Lectins in Dry Legumes

The Issue

Lectins are naturally-occurring plant proteins that are found at low levels in the edible parts of commonly consumed fruits and vegetables such as apples, bananas, cucumbers and sweet peppers, and in varying levels in many types of legumes including soybeans, lentils, lima beans and kidney beans.

Lectins, also called haemagglutinins, are toxic to humans if consumed in large amounts. Canadians are rarely exposed to levels of lectins that cause serious health effects. However, there are occasional reports of short-term adverse symptoms, most commonly associated with eating improperly cooked red kidney beans. Uncooked and improperly cooked red kidney beans can contain elevated levels of a certain lectin, phytohaemagglutinin, relative to other types of legumes....

...The proper preparation of dry red kidney beans and other dried legumes can reduce the potential for foodborne illness...

Note: Slow cookers and crock pots do not reach sufficiently high temperatures to destroy lectins, and therefore should not be used...


http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/toxin-natur/l...

More info here:

http://www.precisionnutrition.com/all-about-lectins

http://www.marksdailyapple.com/lectins/#axzz1najbnHBv


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Author: lcd186 Three stars, 500 posts Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 5430 of 5687
Subject: Re: Delicious Cuban black beans recipe Date: 9/13/2012 1:02 PM
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Juat so you know....it's not a good idea to use a slow-cooker to cook beans or legumes in the manner described in the link. Specific steps need to be taken first--primarily soaking overnight, rinsing, then boiling vigorously before adding to a slow-cooker:

Yes, thank you! FWIW I make my beans in a large pot on the stovetop.

If I recall, you had posted links to this issue of using slow cookers and I am grateful to you for it because I know I had emailed the link to people I know.

These links look different from the original ones so I'll go and read them at length at another time.

Lois Carmen D.

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Author: zoningfool Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 5432 of 5687
Subject: Re: Delicious Cuban black beans recipe Date: 9/13/2012 2:33 PM
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I think they are the same links, but my original post was deleted (because I posted too much info from the Canadian gov't link and apparently the copyright laws are different for public Canadian articles) and I had to revise and repost the info to comply with TMF rules. I might've added a new link to my latest post though that hadn't appeared in the first set of posts.

The bottom line for using dry beans as far as I could tell from everything I read is this: soak overnight, discard the soaking water, rinse in clean water, then boil vigorously at least 10 minutes before simmering or using a slow-cooker--and to be especially careful with red kidney beans (the worst offenders).

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Author: lcd186 Three stars, 500 posts Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 5434 of 5687
Subject: Re: Delicious Cuban black beans recipe Date: 9/14/2012 8:19 AM
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Good morning zoningfool,

I can't remember where on these boards I had read your link, but I recall that it was a repost due to TMF rules as you mentioned. For whatever reason, certain details in the current linked articles don't seem familiar, particularly the term "phytohaemagglutinin," though it could be my memory.

The bottom line for using dry beans as far as I could tell from everything I read is this: soak overnight, discard the soaking water, rinse in clean water, then boil vigorously at least 10 minutes before simmering or using a slow-cooker--and to be especially careful with red kidney beans (the worst offenders).

I have always used the above techniques for stovetop beans (FWIW I believe I only tried to make pre-soaked bean dish in a slow cooker once and never repeated it because the results were disappointing). I believe I've made red kidney beans perhaps just a couple of times, but I usually prefer other beans and legumes. I also make lentils often and I know they need neither pre-soaking, nor long cooking times.

Thank you,
Lois Carmen D.

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Author: zoningfool Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 5436 of 5687
Subject: Re: Delicious Cuban black beans recipe Date: 9/14/2012 11:33 AM
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Found it:

I can't remember where on these boards I had read your link, but I recall that it was a repost due to TMF rules as you mentioned. For whatever reason, certain details in the current linked articles don't seem familiar, particularly the term "phytohaemagglutinin," though it could be my memory.

http://boards.fool.com/retry-be-careful-when-preparing-beans...

The FDA link was the new link--although I think I posted it in the deleted message.

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Author: zoningfool Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 5437 of 5687
Subject: Re: Delicious Cuban black beans recipe Date: 9/14/2012 11:37 AM
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The FDA link was the new link--although I think I posted it in the deleted message.

Just found the deleted message notice from TMF--yep, the FDA info and link was there.

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