I’ve just eaten raw beans

[Robyrollover]

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

Pinto beans are quite low in phytohaemagglutinin, you've boiled and simmered the chilli ( which destroys the toxin). It's fine.
However the person who puts raw red kidney beans in the slow cooker, seriously, don't do this. They don't cook at high enough temperatures in a slow cooker and have the highest level of toxin to start with.
Boil them first or use canned instead.

I had no idea about any of these facts about beans. It seems like a lot of effort, especially if tinned beans are fine!

Are you still alive Op?

Hope so, but tins are the way to go now, think of the money you will save by not having to boil the kidney beans or other beans to buggery.

I cannot understand why people waste their own electric/gas cookers for hours boiling these beans forever, to avoid a tin where it is all done for you.

But what do I know I suppose

I've never heard this before.

I cook with red kidney beans and pinto beans a lot.

I'm off to google this.

It doesn't matter if you soak or not, and OP if you soaked and boiled for 10 minutes you are fine.

If you don't remember to soak, just boil (or preferably pressure cook) until soft. I have been living off pulses for 45 years and have never once got sick- and I often don't bother to soak.

People are preposterously alarmist.

You will be farting like a seaside donkey

Agree cathy, I never realised these beans were so incredibly toxic.

Why on earth take the risk if you cant be 100% sure! It’s one meal for christs sake and not a terribly expensive one as you used dried beans. Scrap it and have something else!

I never throw away the water that I've soaked the beans in overnight. This way you don't lose all those lovely minerals and some vitamins that may have leached out.

Just boil 10 minutes in the soak water whilst you chop up some onions, garlic, carrots and celery and add the lot along with tinned tomatoes or puree and some olive oil and bingo 2 hours later you have fasoladha that purifies your blood and is the stuff of gods!

"Hope so, but tins are the way to go now, think of the money you will save by not having to boil the kidney beans or other beans to buggery.

I cannot understand why people waste their own electric/gas cookers for hours boiling these beans forever, to avoid a tin where it is all done for you."

Tins take up more space, and dried is cheaper, plus it pressure cooks with very little electricity, and they do taste better.

*Hope so, but tins are the way to go now, think of the money you will save by not having to boil the kidney beans or other beans to buggery.

I cannot understand why people waste their own electric/gas cookers for hours boiling these beans forever, to avoid a tin where it is all done for you."*

Tins take up space, I can store 3-4 months more beans in dried form than tinned.

I read a story about this recently. A group of Taliban were cooking some evening beans in a pot in the mouth of a cave. Apparently they hadn't been soaked overnight. The next day they were all dead. The cave was well ventilated, but the US airforce dropped a bomb on them.

Pressure cooking is ideal as no need to soak and it's really fast.
You can always do a big batch of pulses then freeze for later.

RIP OP :(

I did not know beans were poisonous if not boiled, or that rice has arsenic in it, (read that on MN a few weeks ago). Thanks mumsnet!

The OP soaked her beans for a long time, and then boiled boiled them for more then 10 minutes folks. Why do you think they are still dangerous?

Above all, why throw out the beans, rather than just finishing the cooking process?? Do you think the fact that she ate some of them too soon will make the rest of the beans indigestible even when boiled till well done??

This makes no sense.

I’m fine - not even an increase in wind

The beams are lovely and soft now and will be consumed tonight.

Whoever said it’s just one meal - it’s actually two as I always batch cook to cut costs.

Dried work out cheaper than tins.

For next time: red kidney beans, butterbeans and cannellini beans MUST be boiled fast for at least 10 mins. Pinto beans are good to go once soaked and cooked until soft: your chilli problem was just that 30 mins wasn't long enough for them.
You'll all live

I ate a meal cooked for me with raw kidney beans in it when I was 15 (and too stupid to know any better). I have NEVER been so ill in all my life I think every orifice I have was used as an evacuation point. Please be very careful with your beans - don't cut corners!

I am very very scared of kidney beans, but not at all of others!
I buy all sorts of them to hurl into chilli and now I do them in the pressure cooker, but up until I got that I put them in a pan, boiled them, let them sit until cold, changed the water, reboiled and then into whatever they were going into!

I dislike the taste of tinned pulses, especially of chickpeas. Not sure what it is about it but I can't stand it.

You are not going to die.

Glad to hear you are still alive OP!!

Rest in Pinto, OP

I'm scared of kidney beans as well, my mum ate undercooked (raw?) kidney beans on holiday once and was horribly ill. I've been a bit about them ever since...