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From: doug@escher.UUCP (Douglas J Freyburger)
Newsgroups: net.cooks
Subject: Re: Draining soaked beans
Message-ID: <36@escher.UUCP>
Date: Tue, 16-Jul-85 23:41:36 EDT
Article-I.D.: escher.36
Posted: Tue Jul 16 23:41:36 1985
Date-Received: Thu, 18-Jul-85 06:17:02 EDT
References: <11450@brl-tgr.ARPA>
Distribution: net
Organization: NASA/JPL, Pasadena, CA
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> The recent posting of the "Frugal Gourmet"'s red-beans-and-rice recipe
> mentioned the concept of soaking dried beans overnight, and then
> draining them and discarding the water they had soaked in, and then,
> when cooking the beans, adding more fresh water. I have seen this in
> other recipes, too. Does anyone know why this is done?

Time-Life books "The Good Cook" series "Dried Beans & Grain" warns that:
  "It is a little-known fact that beans, lentils and peas -
   fresh or dried - must be boiled before they are eaten.
   All contain toxins called lectins, which cause stomach
   cramps, nausea and diarrhea...  Only boiling destroys
   lectins, lower temperatures do not."

I've heard similar tales about soaking beans elsewhere.  I
think this means it is okay to use the drained liquid as
long as it is boiled.  I use it occasionally in stews that
can use the extra favor.  Then again, it could be that
these lectins are fat-soluble instead of water-soluble, so
they don't end up in the water.  Any chemists out there
know?

Douglas J Freyburger	DOUG@JPL-VLSI
JPL 171-235		...escher!doug
Pasadena, CA 91109	DOUG@JPL-ROBOTICS, etc.