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posted by [identity profile] watervole.livejournal.com at 03:37pm on 27/01/2007
You're cooking them for too long, if they're going floury. Butter beans in particular need a short cooking period. Mind you, tins are easier.
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posted by [identity profile] bugshaw.livejournal.com at 04:37pm on 27/01/2007
I wondered about that, but I feared the consequences of eating undercooked beans.
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posted by [identity profile] watervole.livejournal.com at 05:20pm on 27/01/2007
AS long as they're cooked so that they're the texture you like, they're fine. It's actually the soaking that removes any toxins. It's particularly important to soak red kidney beans, whereas pulses like lentils can be cooked without any soak at all.
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drplokta: (Default)

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posted by [personal profile] drplokta at 05:44pm on 27/01/2007
No, it's not the soaking, it's the boiling. But ten minutes of boiling is all that you need to degrade the toxin, and red kidney beans are the only ones you really need to worry about. See Wikipedia.
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posted by [identity profile] bugshaw.livejournal.com at 06:17pm on 27/01/2007
Thanks - I shall bear this in mind for tomorrow's batches!
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