Help
Has anyone ever gotten isck from this? I made chili this afternoon with Goya's small red beans. I followed the directions which were to boil them for 2 minutes and then let them soak in hot water for an hour. But, when I ate the chili the beans were definitely not done. I ate some and then threw the rest out. I noticed I started feeling nauseous a few hours ago, and I though "Hmm... I wonder..." then I found this online:
Several varieties of beans, especially red kidney beans, are poisonous in their raw state. The beans contain phytohaemagglutinin, which is toxic to people and animals. But soaking beans in water for a least five hours and cooking them in fresh water for at least ten minutes will destroy the toxins. I DIDN't DO THIS!!!!!!!
Beware of cooking beans in crockpots that do not get hot enough to boil water. Some beans are actually more toxic if they are heated to about 175-degrees, but not boiled.
Symptoms of poisoning include vomiting, diarrhea and stomach pain within one to three hours after eating. Although most people recover within a day, some might need to be hospitalized to replace lost fluids.
Ugh!
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Help! Didn't Cook My Beans Enough
and feel sick
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#2
lonewolf 
- Gluten Free pancakes over the fire!
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Posted 24 April 2006 - 04:38 PM
I don't think you'll get too sick unless you ate a lot. I've eaten a lot of beans, some of them undercooked and gotten nothing worse than a little stomach ache.
I think the package must not have given the full directions. What you described is called the "quick soak" method for softening the beans to get them ready to cook. You do this instead of soaking them overnight, which is actually more healthy, BTW. Anyway, next time you make chili, cook them for 4-5 hours AFTER either soaking them or quick soaking them. And don't ever put in tomato sauce before they're done or they won't ever finish cooking. I learned this from experience.
I think the package must not have given the full directions. What you described is called the "quick soak" method for softening the beans to get them ready to cook. You do this instead of soaking them overnight, which is actually more healthy, BTW. Anyway, next time you make chili, cook them for 4-5 hours AFTER either soaking them or quick soaking them. And don't ever put in tomato sauce before they're done or they won't ever finish cooking. I learned this from experience.
Liz
Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.
Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.
I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13
Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.
Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.
I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13
#3
par18
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Posted 24 April 2006 - 05:00 PM
BERNESES, on Apr 24 2006, 08:22 PM, said:
Has anyone ever gotten isck from this? I made chili this afternoon with Goya's small red beans. I followed the directions which were to boil them for 2 minutes and then let them soak in hot water for an hour. But, when I ate the chili the beans were definitely not done. I ate some and then threw the rest out. I noticed I started feeling nauseous a few hours ago, and I though "Hmm... I wonder..." then I found this online:
Several varieties of beans, especially red kidney beans, are poisonous in their raw state. The beans contain phytohaemagglutinin, which is toxic to people and animals. But soaking beans in water for a least five hours and cooking them in fresh water for at least ten minutes will destroy the toxins. I DIDN't DO THIS!!!!!!!
Beware of cooking beans in crockpots that do not get hot enough to boil water. Some beans are actually more toxic if they are heated to about 175-degrees, but not boiled.
Symptoms of poisoning include vomiting, diarrhea and stomach pain within one to three hours after eating. Although most people recover within a day, some might need to be hospitalized to replace lost fluids.
Ugh!
Several varieties of beans, especially red kidney beans, are poisonous in their raw state. The beans contain phytohaemagglutinin, which is toxic to people and animals. But soaking beans in water for a least five hours and cooking them in fresh water for at least ten minutes will destroy the toxins. I DIDN't DO THIS!!!!!!!
Beware of cooking beans in crockpots that do not get hot enough to boil water. Some beans are actually more toxic if they are heated to about 175-degrees, but not boiled.
Symptoms of poisoning include vomiting, diarrhea and stomach pain within one to three hours after eating. Although most people recover within a day, some might need to be hospitalized to replace lost fluids.
Ugh!
I've made chili numerous times but I use the Goya kidney beans in a can. They are already cooked and I add them in the last 5 to 10 mins of the cooking time of the chili. Never had a problem.
Tom
#4 Guest_BERNESES_*
Posted 24 April 2006 - 05:22 PM
par18, on Apr 24 2006, 09:00 PM, said:
I've made chili numerous times but I use the Goya kidney beans in a can. They are already cooked and I add them in the last 5 to 10 mins of the cooking time of the chili. Never had a problem.
Tom
Tom
That's what I usually do, but this time I decided to be "gourmet" and do it from scratch. Big mistake! I feel like I'm looped on codeine- not a good feeling.
#6 Guest_BERNESES_*
Posted 25 April 2006 - 12:03 PM
Lesson learned the hard way! Feel hideous today. 
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