I’ve just eaten raw beans

[Robyrollover]

Pinto beans. Forgot to boil them before adding to chilli. Am I going to die?

Roby you did not use red kidney beans. Good

You soaked them for the full 18 hours, this removes 22 - 66% of the lectin. Good

You will keep cooking them until they are soft. Good

Dinner will be late. Bad

So the lectin gets destroyed then, rather than leak out?

And I remember ages ago as a teen I ate half a huge bag of what I thought was a salad mix and what in fact was a veg mix for minestrone. Lots of beans. About an hr after finishing it I was sick ( once iirc) and fine afterwards.
Just simmer it, OP, it'll be fine.

I just googled it OP - you should be ok as long as you cook them really really thoroughly.

According to google, you can put soaked beans into a slow cooker without boiling. Obviously it's better to boil them first. Just cook the fuck out of it

I don't know about the undercooked ones you've already eaten though - maybe a bit of indigestion?

"You don't eat the stock the beans are cooked in - you throw it out!"

Not true, refried beans are pinto beans reduced in their own cooking water.

www.seriouseats.com/2014/04/how-to-make-great-refried-beans-recipe.html

www.bbc.co.uk/food/recipes/refriedbeans_81422

They were soaking for at least 18 hours , maybe closer to 20 hours. I drained and rinsed them, then popped them straight in the chilli to simmer for 30 minutes

Lectin is destroyed by heat. Above 80 degrees preferably closer to 100 degrees.

Lectin is also destroyed by soaking.

Beans could do with a boil before going in a slow cooker. They love pressure cookers. They cope fine with normal saucepans.

Well, it may well leak out, but then it will break down as it will be heated, surely? Doesn't matter if it does inside the bean or in the chilli sauce. Again, bean soup?

Anyone who is paranoid about beans will be fine if the avoid kidney beans.

They are definitely softening. The kids have demolished the guacamole and flatbreads so I’ve thrown some quorn nuggets at them and I guess we will try again with the chilli tomorrow!

Thank you for the info - I would have weeped throwing it away, it’s got a whole butternut squash and punnet if mushrooms in it, along with the last chunk of my lovely dark chocolate!

Allegretto, no you don't

Good plan Roby

Low hassle beans:
Soak overnight
Next morning: drain and rinse. Cover with clean water and bring to boil whilst making that morning tea or coffee.
Boil for ten mins.
Turn off cooker.
Go to work / get on with you day.
Cook dinner with all no hassle.

Tinned red kidney beans are cheap and cheerful, use them. Experiment with more exciting dried beans and peas.

Save cooking water if you are making parched peas.

The toxins in beans are destroyed better using pressure cookers as the temperature is higher. Soaking also destroys them, but commercially warm (77C) water is used, which has a dual effect.

Soaking also softens beans, but whereas the lectins will continue to denature for hours while soaking, they won't absorb much more water after the first hour or two.

So if you want your beans to cook quickly it's more than sufficient to soak them for a couple of hours, but if they are kidney beans, then you will want to soak them overnight to help reduce the lectin as much as possible, then boil them properly, or better yet pressure cook them.

Pinto beans are much more forgiving.

I often put raw beans into the slow cooker for a day to make chilli! Is that not ok?

Not kidney beans.

<a class="break-all" href="https://web.archive.org/web/20170310134645/www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm" rel="nofollow" target="_blank">web.archive.org/web/20170310134645/www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm

Red kidney beans MUST be soaked and then boiled for 10 minutes before using in the slow cooker.

Personally I use tins, no risk then.

depends on what kind of beans they are. it probably is ok if they are not kidney beans, but you'd want to know what kind of beans they are and what temperature the slow cooker is actually at.

You'll have some cracking trumps I bet.

Well, it’s been 5 hours and so far so good!!
Had the chilli simmering for a long while and beans are now soft so should be good to go for tomorrow!
Thanks everyone!

Are you planning to be leader of the Labour Party someday?

I didn't know this about beans. Mind you, I only use tins so hopefully I'm not in grave danger.

the tins are pre-cooked & soaked, so no danger at all

www.foodnetwork.com/recipes/ree-drummond/perfect-pinto-beans-3339174

according to this recipe you just soak and then use

bbc food

Pinto beans need soaking for several hours before cooking, preferably overnight. Add a teaspoonful of bicarbonate of soda to speed things up. An even quicker method is to bring them to the boil in a pan then turn the heat off and soak them for about an hour covered.
Always discard the soaking water, rinse and cook in fresh water without any salt (which toughens the skins). When bought canned, the beans are already cooked and only need draining and rinsing before heating.