Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 11/03/84 (WLS Mods); site escher.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!princeton!astrovax!escher!doug 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 Lines: 24 > 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.