I was talking to someone a little while ago and was surprised to find out that he soaks them first and then puts them into a crock pot. However, a crock pot doesn't get the beans hot enough to destroy all the toxins present in the beans. I was shocked.

He said that he doesn't know anyone who boils the pinto beans first. When I told him that I usually boil them for about two hours (actually one and a half to two hours) before putting them in the crock pot, he told me that I'm the only one who does it.

I think that if you boil them on the stove top to cook them, you will destroy the toxins, but a crock pot would not do it.

The worst beans are reportedly the red kidney beans, but all beans are said to carry toxins and need to be cooked. Even green beans out of the garden.

So how many people here cook beans without doing something to kill the toxins they contain? Have you ever suffered side effects from the toxins?

Bruce Almighty said:

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Kidney beans have toxins that need to be cooked out, but I never eat them. I don't soak pinto or black beans. Straight to the pot, bring to a hard boil, then cook on medium low partially covered for 2 hours.

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Same here

Max06 said:

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1. Beans don't have toxins
2. You boil and/or soak beans to reduce the overall cooking time and increase digestability aka reduce starches that cause gas

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They actually do have toxins. If I remember correctly, if you get enough of those toxins, it can kill you. I don't think you would be likely to do it on pinto beans.

If you cook the beans by boiling, then you would deactivate the toxins. I have no idea if discarding the water and then continuing with fresh water is necessary, though.

Bruce Almighty said:

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Kidney beans have toxins that need to be cooked out, but I never eat them. I don't soak pinto or black beans. Straight to the pot, bring to a hard boil, then cook on medium low partially covered for 2 hours.

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Yep. That's how I cook them as well.

I think kidney beans are the only ones you really need to worry about. I've cooked pinto beans in a slow cooker many times with zero issues.

Only ever eat pintos. Soaked overnight, slow cook in crockpot with 2 or 3 smoked ham hocks. Served over cornbread.

Up your bean game with bay leaves and a jalapeño

GAC06 said:

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Owning a crock pot should be a crime

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They're a glorified chafing dish.

eric76 said:

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Max06 said:

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1. Beans don't have toxins
2. You boil and/or soak beans to reduce the overall cooking time and increase digestability aka reduce starches that cause gas

---

They actually do have toxins. If I remember correctly, if you get enough of those toxins, it can kill you. I don't think you would be likely to do it on pinto beans.

If you cook the beans by boiling, then you would deactivate the toxins. I have no idea if discarding the water and then continuing with fresh water is necessary, though.

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There's other ways to counteract the toxins.

GAC06 said:

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Owning a crock pot should be a crime

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I guess technically I don't even need it. I have a cast iron porcelain Dutch oven and an induction range that can auto monitor temp. Just habit of using the crockpot. Now that I think of it I don't even use it for anything else.

Everything is a toxin.

How do IIIII cook my beans!?

It's rarely an issue because cooking deactivates the toxin, and no one eats raw dried beans.

I've had this from Rancho Gordo for a few years now. Use it weekly.

B-1 83 said:

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https://texags.com/forums/34/topics/1394477




The Wife never soaks hers. They have 5 ingredients:

• Pinto beans
• Water
• Salt pork (NO BACON!)
• Salt
• Her abuelita's old clay bean pot with the one broken handle

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They're missing chili powder and ground cumin seed.

Martin Cash said:

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B-1 83 said:

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https://texags.com/forums/34/topics/1394477




The Wife never soaks hers. They have 5 ingredients:

• Pinto beans
• Water
• Salt pork (NO BACON!)
• Salt
• Her abuelita's old clay bean pot with the one broken handle

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They're missing chili powder and ground cumin seed.

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That pot would crack

HTownAg98 said:

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It's rarely an issue because cooking deactivates the toxin, and no one eats raw dried beans.

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Man, that is just wild. I never knew that. I have seen animals eat raw uncooked beans before with no issues. Is it the drying process that creates the toxins?

This is gonna send me down a rabbit hole.

HTownAg98 said:

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It's rarely an issue because cooking deactivates the toxin, and no one eats raw dried beans.

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Damn learn something new, some lectins deal on the toxins. FWIW, I have likely cooked at least a couple of hundred pots of beans in a crock pot on low and never had an issue.

Guess this is like a rhubarb type deal. There was one other green weed/leafy deal growing up in Mex that I remember folks saying that if eaten raw could make you really sick. Can't remember what it was.

Thanks for piqueing my curiosity.

Chaya?

Max06 said:

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1. Beans don't have toxins
2. You boil and/or soak beans to reduce the overall cooking time and increase digestability aka reduce starches that cause gas

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https://en.wikipedia.org/wiki/Phytohaemagglutinin

Soaking is completely unnecessary except for kidney beans, which are disgusting.

I throw my beans in the instant pot and don't think about it

I buy Bush's pinto beans because they do a better job of cooking them from dry than I've been able to. Rinse them really thoroughly and add sauted veggies, bacon, salt pork, brisket, etc and season as desired.

I was talking to someone (not an Aggie) today and mentioned this issue. He is completely convinced that there is only one kind of lectin and it is always good for you.

Max06 said:

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1. Beans don't have toxins
2. You boil and/or soak beans to reduce the overall cooking time and increase digestability aka reduce starches that cause gas

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And always stop at 249.

eric76 said:

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I was talking to someone (not an Aggie) today and mentioned this issue. He is completely convinced that there is only one kind of lectin and it is always good for you.

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For what it's worth, the same guy told me that antibiotics just reduce your immunity and should never be taken.

He's an anti-vaxxer, too.