Instant Pot and Slow Cooker Beans (Helen was Wrong!)
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- Опубликовано: 4 дек 2019
- Instant Pot and Slow Cooker Beans (Helen was Wrong!)
The easiest way to cook dry beans (no soaking)
My model of instant pot is Duo: amzn.to/32odFFl
1 Lb rinsed dry beans (unsoaked)
8 cups (1.9 liters) cold water
1.5 Tbsp Diamond Crystal Kosher Salt (about 2 tsp Table salt) (12g of any salt)
Put the beans, water, and salt into the instant pot. Stir. Cover and seal. Set on "Slow cook" "More" setting for the appropriate time for your beans.
12 hour beans: chickpeas, pintos, black (I am guessing this is good timing for most beans that are NOT similar to cannellini)
7 hour beans: Cannellini, great northern, navy (if dealing with small to medium white beans, I would check them at 7 hours since many of these varieties have very thin skins)
If you want to see why Stove Top pressure cooker works better for beans than Electric Pressure cooker like Instant pot, here is the video: • Instant Pot vs. Stovet...
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The Good News: we get to benefit from Helen's vast experimentation 🤤
The Bad News: Helen's family had to eat 50 pounds of cooked beans 🤢
my kids want to +1 this comment :)
😂😂😂
I would love to eat all beans I can 😊
Very noisy family but virtue signaling for eating beans.
daxx what?😂😂😂
I love that you make such a big deal when you feel you're wrong about something. You're the best :)
You're a real gem Helen, it's so rare someone admits they were wrong. Your recipes are excellent, and only getting better every day. Thank you!!
I like how authentically and honestly you talk about your experiences.
Kid your goodness just shines through I know nobody's perfect but on this side of heaven it's people like you that make other people want to be better people lol cheers.
We are all wrong sometimes. Lol, 😆. I loved when you said you changed your mind because instant pot started sponsoring your channel because I literally laughed and spit my coffee out! It's so funny because that is so typical of many channels they hate a product until they're sponsored! Always enjoy your videos and PS I cook all my beans in my instant pot!
I love how you explain everything so clearly, and that you recognize the contributions of others. And you are quick to say when you think you’ve been wrong about something. Good on you, young lady. I’m going to try this way riiiiight NOW! Thank you 😊
Helen, you rank right up with my favorites from the past like Julia Child, Jacques Pepin and Marcella Hazan. Great detail, full justification, no bullshit.
I learned to love when I am wrong. If you love experimentation, you love being wrong, because that means more experimentation. I wrote a comment under the instant pot video about an other way of cooking beans by using steam option... I am experiencing it now. That's so interesting! Thanks Helen!
Beans give Helen stomach pain! What a gentle way of expressing the problem. Those of us who are more crude have a more descriptive way of expressing that problem.
My electric pressure cooker has changed my life. 🙌🏼🙏🏼🙏🏼
Hi Helen
I cook beans on a weekly bases for years already, usually it’s for 24 hours in a slow cooker and I started recently cooking it in the instant pot for about 2 hours on pressure cook (High setting) with a natural release for another hour, I have to say that it’s not the same as 24 hours in a slow cooker but it’s not bad
Hello, do you soak your beans before pressure-cooking them?
I want to say that this is the BEST method to cook dry beans! We have transitioned all our bean cooking to use this!
Wow- I just tried cooking black beans in the instant pot as you direct- perfect! I had completely stopped cooking black beans, which I love when cooked properly- because I just never got them to cook right. Yay!! Thank you so much!!
You are the sweetest instant pot mentor! So cute!
This is awesome Helen thank you.
Our Instant Pot just arrived yesterday (Black Friday Deal) and now you bring out this Video just in time 🤗.
@Keith Davidson yes absolutely. Thinking about purchasing the Instant Pot for my parents as well. Maybe the smaller version for them comes more handy.
Best way of cooking beans ever!
Thank you for sharing your knowledge.
So helpful! This is exactly what I was looking for. Thank you!
Interesting. I pressure cook beans frequently in the IP and they turn out incredible.
Navy beans are a favorite… I soak 24 hrs in filtered water only. Then I rinse, cover them so the water comes 1” over the top, sprinkle with salt, and add a bay leaf or garlic and onion if I want.
I hit the beans button… 25 min.
So creamy and good, just like Helen’s!
You’re a gem Helen!
I just got the pot. Cooked my fav beans, mixed Indian dals, using the "bean" function. It saves a ton of time but the flavor is just lacking compared with 12hrs stovetop slow cooking. Googling for using the slow cooker function, found your vid. Will try it soon after finishing the current batch.
I have just finished, let sit over night and tasted these exact beans from an instant pot (8 hours slow cook mode). I feel silly now because for years I guess I have "over thought" my beans. Too much soaking or too much flavor in the liquid instead of just water/beans/salt. These are the best white beans I've ever made and I've been over doing and hiding the actual white bean flavor this whole time. thank you Helen
so glad they turned out. I've overthought my beans for years too :)
@@helenrennie and I made them so I can do braised cabbage today :)
Love your tips 🤗💕
Need to try this out! I don’t mind the bean setting but if it can be improved I’m gonna try it
Here in Europe we have something called "Multicooker" which is basically an instant pot but usually with teflon inside and temperature control (some to a degree, others on 5 Celsius steps). I wish you get to play around with one of those someday!
Great info!
I add a small 2 inch strip of dried kombu seaweed to my unsoaked beans. I also salt before cooking .It helps to soften beans, making them more digestible and less gassy. It has a deep flavor that is often used as a basis for stocks and soups in Japanese cooking, and this rich depth will also season a pot of beans. Kombu is available in Asian groceries and natural foods stores. I leave it in after cooking, it kinda dissolves
Nice! I'll look for the kombu ne time I'm out. Thanks for that tip.
Hi Helen. I just discovered your channel. Thank you for all the great tips! I never thought of using the slow cooking button on my Instant Pot. Whenever I cook beans I use the high pressure cook setting. I just cooked some large butter beans on high pressure cook for 25 minutes. They were all broken apart and didn't look great. Also, I wish the cookbook that comes with the Instant Pot would tell you how much water to use per pound of beans. It's always kind of a guessing game for me.
Hi guys. If you get a sore tummy from beans use asafoetida. Many cultures use this when cooking beans and pulses. Generally, the yellow, diluted asafoetida powder is used to the proportion of a pinch or two, to 250g of the main ingredient. The undiluted powder is used in smaller amounts. You'll quickly discover if you like more or less, and there's no harm done if you use too much - longer cooking mellows it.
I cook beans in the instant pot using pressure cooking and they all come out great!
How long???
Oustanding video. Very helpfull indeed.
Kindness your way
Neil { Lochness Scottish Highlands }
Thanks for adding gramms/Celcius to your recipies!
Interesting. I just started making natto (soybeans). I found that using a wire mesh strainer designed for the Instant Pot works better than immersing the beans in water to cook them to avoid breaking the skins. Soybeans are soaked for 24 hours prior to cooking. Still working on how long to cook the soybeans under pressure. Natto Dad cooks his in a 15 psi stove top pressure cooker for 40 minutes using a wire mesh strainer. I'm doing double that time in an Instant Pot. Have to try the slow cooker method sometime based on this video.
What a great video and beautiful lady. Making GN beans(white) for the first time in my instant pot
You are just awesome.
I use the pressure cook on my Insta pot for all of my bean dishes and I’ve never had an issue. In fact I just did a pot of garbanzo beans for my Mediterranean salad and they were done in 30 minutes cooked to perfection. In fact I now have to go look and see if I have a slow cooker button on my Insta pot which I’ve had for 10 years😂
Amusinging video Helen 😁😄
Had me at the Sponsorship joke. Great video!
'Love your smile and sense of humor. :-)
Normally I soak beans for a whole day. In fact I have been forcing the skins to split and cleaning them out before even boiling them. Now I think I should just try my regular slow cooker with a generous amount of salted water.
Zdravstvujte, dorogaia Helen! I think that soaking all beans (even sprouting) is quintessential for improved digestion. IMHO bean=seed, which means that the bean plant is only "interested" in seed's safe passage through one's digestive tract completely unadulterated and able to sprout and procreate upon "exit". There is a number of substances that ensure this process, phytic acid for instance. By soaking/ sprouting the beans we minimize the concentration of those substances and, therefore, improve digestion/ bioavailability and decrease bloating.
I know this was posted a while ago but I will still ask. I fermented my beans for 4 days and then froze them in bags. Would you know the approx cook time in the instant pot?
Hi Helen. This is my first time on your site and I really enjoyed what you had to say... and how you said it . I will definitely be back! Today you mentioned that "instant pot slow cooker temperatures are generally lower than most slow cooker temperatures." Personally, I’m wondering if the issue is actually not a lower temperature issue, but rather -- because it has a smaller cooking base surface area -- if it is simply just harder to heat up the upper contents of the pot. This was one of the reasons that America's Test Kitchen felt that the instant pot did not do as good a job as a regular slow cooker -- with it's traditionally larger/wider cooking base surface area in direct contact to the heating element. I highly recommend you go to the library and read their book "Multicooker Perfection"... it does a grrreat job of testing and teasing out the pro and cons of the instant pot by each of its featured cooking methods. I own two regular pressure cookers -- a 6 & 8 qt. -- and after reading AMT's multicooker review, I bought a 3 qt. Instant Pot... and I have never been happier. I LOVE the timer feature, which is the only difference between this and a regular pressure cooker. And... I might add, THAT is why I love my Instant Pot. I am a pressure cooker baby, and having a timer feature makes all the difference. I am cooking for only myself, but I use this pot ALL the time! It may be small, but it will cook a 4 lb. whole chicken and that's enough for me. My favorite use for my smaller instant pot is to make hardboiled eggs. E-A-S-Y. I never got around to trying any of the recipes in the book, but the analysis of the instant pot alone was priceless. Thanks to your comments however, I will try cooking beans as well. All the best for your cooking success.
Last year, ou were comparing a stovetop pressure cooker to an electric pressure cooker. In this video, you are talking about how to do beans the slow cooker function of the instant pot. I do not think they are the same. And you were not wrong last year about the instant pot pressure cooking function is not working for beans. Most convenience of a pressure cooker is being fast. And stovetop is for sure faster than the electric pressure cooker as you know it. Thank you for all your great delish sharing.
I really don't care how fast or slow they cook. I just don't want to watch them. that's why I think the slow-cooking option is the best. You'll spend as much time just pre-soaking them for the stove top or pressure cooking method. Would I buy a slow cooker just for this? No. But if you already have the instant pot or some other slow cooker, it's really the most convenient and reliable method that I've tried so far.
Instant pot, best 100 I spent in the kitchen in YEARS.
I love your videos. Always so carefully thought out. In my own little corner of the world I have a reputation for beans that taste great and do NOT give people gas. I wash my beans in about 3 changes of water and scrub them between my hands. This helps remove some of that stuff that causes the problem. Then soak over night. With pintos, I cook them on high pressure for about 28 minutes and they're very creamy and not falling apart. Here is the TRICK that I got from a nice old granny-----peel and quarter a couple of potatoes and add them to the pot while the beans cook. DO NOT EAT THE POTATO! They absorb much more of the gas causing stuff. The nice granny told me that her mother always did it that way and once she dared her brother to eat the potato------he nearly exploded. lol I thought the potato would fall apart, but it doesn't. Just fish it out and throw it away. Tender tummy friends are amazed that they can enjoy my beans without issues. :) I think a big spoonful of Better Than Bouillon Chicken Stock base gives a great flavor to my beans.
I'm going to try this! Thank you!
Any electric pressure cooker only builds up 12 lb stove tops build up 15 lb of pressure so you have to add approximately 20% more time with electric pressure cooker I work with both of them
That's true! Glad you mentioned this!
OMG! I’m so gullible. I swallowed that ‘sponsorship’ hook, line and sinker and then laughed out loud when i got busted. Bravo!
Helen...put my kidney beans last nite in my ip ultra on medium ( unsoaked) since everyone said low wld never work! This morning they were crunchy so I have set them on 8 min high pr. Let's see what happens..my question is why did my slow cooker function on medium not cook my beans even after 11 hrs!! Was hoping to have perfect creamy beans after 11 hrs!!
I make beans in a stovetop pressure cooker all the time, and I never soak them. I usually make pinto beans, but I sometimes cook red or black beans. They're usually ready in 35-45 minutes. It depends on how old they are and on the brand.
Thank you.
New to your channel and slow cookers ☺
Would you be able to recommend a style (duo, duo nova or other). How about size for 4-5 servings?
This would be very helpful.
Appreciate any information that you are able to provide. Thank you
Mine is Duo 6 quarts and I love it: amzn.to/31a1j6H
Thanks Helen. Never cooked dried beans until I seen your previous video. Since then I have cooked various varieties on the stove top, with decent results. Now that we have your blessing :) I will try your Instant Pot method. Two questions though. Do you have any ideas for flavouring the broth? When would you add them?
Since I never eat beans straight (they are usually in some other dish), I rely on that dish to flavor the broth. But I do sometimes add a bay leaf to the beans as they are cooking (you can add it right up front). I used to add sprigs of thyme or rosemary, but found that they have to be in a cheese cloth. Otherwise, all the leaves fall off and are hard to fish out. Eventually I stopped doing that. If I want those herbs, I'll chop them up and add them to my finished dish.
@@helenrennie Completely agree!
I love beans,.....
Please make a video on how to cook dried lima beans with smoked ham hocks. I am from the south and I love lima beans but have not had good luck cooking dried lima beans, it seems like half of the pot comes out perfect and the other half is a mixture of mushy and hard beans.
@numsixber, I am actually going to try that today going by the same way Helen does her instant pot split pea soup. I will let you know the outcome!
I have been adding baking soda to beans just before they are done. It saves a lot of problems with gas.
I soak my beans with a little baking soda then rinse well. My sister boils them for 20 minutes then rinsed and puts fresh water to cook them. I bought my daughter an instant pot she loves it. Do you have a recommendation for deep fryer? We do a lot of chicken French fries and egg rolls in our house. I like cabbage although I used garlic in mine I've seen pomegranate molasses in other videos. I will get some and try it.
I would caution against using this method to cook Cannellini (white kidney beans) or kidney beans themselves as it may be inadequate at breaking down the lectins. I am suffering from what seems like a mild case of lectin poisoning after slow cooking Cannellini for 8 hours in an instant pot on the "more" setting, and many sources indicate that boiling is necessary to break down the lectins from these beans. I would have assumed that 8hrs at 90C would be enough but am learning this lesson the hard way... It could be that the variation of starting lectin in the beans, instant pot temp, and individual sensitivity puts this method right on the threshold.
All beans contain the lectin phytohaemagglutinin in varying amounts.
@@lemonz1769 True, although in these beans it is the highest, and they are possibly the most common beans that will have enough to cause problems. Either way, every recipe for the preparation of dried beans should include a step to boil the beans briefly before slow cooking them.
Thanks for update to Dried bean cooking in the INSTAPOT.... Good to know the slow cooking setting is good for something!!
Thanks for the revised bean cooking review but I am surprised that you salted the beans while cooking. I have always been told not to salt beans until after cooking because salt can make them tough.
that's an old wives tale, and unfortunately it's so common that I've even heard it from professional chefs :) acidity makes beans tough, not salt. if you don't believe me check cook's illustrated, seriouseats.com or better yet, try it!
Is it possible that the pressure cooked beans were damaged because of too rapid pressure release? I’m aware that certain foods “suffer” when they are subjected to the violence of a manual/rapid pressure release. I just hate the thought of not using the pressure cooker for dry beans as this is one of its most attractive features.
I tried everything: a completely natural release, a timed natural release for 10-15min and then opening the valve. Cannellini still fell apart or were too tough. I couldn't catch this moment when they were just right. But other beans worked just fine. By the way, this was only a problem for electric pressure cookers because they are insulated and don't drop pressure quickly enough. Stove top pressure cooker works for all beans.
#realcomment. Thank you for this video! Any guesses on cooking time for black eyed peas? Happy New Year!
unfortunately, I've never cooked black eyed peas before. When I cook a new bean, I try 7 hours and if they are not done enough go for 12.
Hi Helen, I love your videos.
Question, Will you please tell me where to buy a necklace like yours for my wife.
I love it.
I got the necklace more than 10 years ago in a little art shop in Natick, MA called The Five Crows. I was there this year and they don't carry this artist's work anymore and they couldn't even figure out who made this necklace :(
Pressure cooking and soaking beans is beneficial, so I always elect to cook them this way, at least always pressure cooking. Beans contain and inflammatory protein, a lectin, in very high amounts (many other foods also have this, which is why proper dieting knowledge and food preparation is important) and this can cause digestive distress or other damage to your body over the long term, if not instantaneously depending on your overall health. In some cases it can even be fatal, as is the case with kidney beans. Soaking reduces lectins, and pressure cooking reaches temperatures hot enough to completely destroy lectins in some foods, beans being one of them, making them a very healthy food when they otherwise would not be.
Pressure cooking foods like beans, quinoa, and nightshades, makes them digest much better and not damage your body in general over time, by nullifying lectins.
I like using a stovetop pressure cooker as they have good sizes for making smaller portions, if you are only cooking for 1-2 people most of the time.
It doesn't taste as good in pressure cooker.
@@r.t.7925 LOL, something tells me that's not Wormy's primary concern.
Simply boiling those foods will destroy most of the lectins in the same manner as pressure cooking them will.
I cook all beans in the pressure cooker without soaking after having them chemically and biologically analysed. And the result is that depending on the season they may pick up bacteria which starts to ferment the beans and the fermented starch can cause stomach and head ache, even migraine. No matter if you rinse or not.
In the pressure cooker, I start a heavy boiling process, until the valve steams heavily, and then put the pot on the smallest gas flame I have. The pressure goes down to just little above the moment the security valve opens, and I cook the beans at that temperature for 4 hours (cannellini size). Then they are perfect. Lentils take 1 hour, peas 1-2 hours.
For the Goya 16-bean blend, which contains sturdy beans (pinto, black), fragile beans (great northern, small white), a variety of peas, plus lentils and barley, what time would you recommend? Should they be cooked for 12 hours and let the fragile beans get mushy, or cooked for 7 hours and let the sturdy beans be a little tough? Or, should you just avoid the 16 bean blend altogether? Thanks!
I would never ever EVER cook multiple beans together :)
Thank you so much for your quick reply, Helen. I will be sure to never ever buy the mixed bag again and will stick to single beans from now on. 😃
I feel as though I am in an alternate universe...I've been cooking beans since 1978. I was taught by elders who I trust. They said washing and soaking, and discarding the soak water was important for health and digestive reasons.
Wash the beans well. Soak in plenty of water, changing soak water at least 1x. Pour the soak water off, add fresh water and cook the beans without salt. I have found that cooking them in salt sometimes makes them not cook throughly. This has been my experience.
Now I live at high altitude and use a pressure cooker after washing and soaking. I just bring it up to pressure then turn it off and let in come down on its own. The beans are fine. Maybe I'm not fussy enough?
If it's working for you, then fine.
Hello Helen . Can compare the weight of the different salts with the kosher one you use , i think this would be helpfull for us that we cant have the kosher.
1 tsp of Diamond Crystal Kosher salt is 2.8g. If you have a tea scale, you can convert my salt measurements to grams (I usually provide that for baking recipes already) and use whatever salt you want as long as it dissolves well.
@@helenrennie Thank you Helen .That was all that i need.
I heard if you put baking soda in the cooking you won’t fart ???…..is it true. If not what can you do or use???
Aunt Bea did this but with pickles
Alubias pinta alavesa, con patatas, cebolla, zanahoria, 650gr de carrilleras de ternera, un vaso de vino tinto, salsa de tomate frito, aceite de oliva, comino, algas kombu, tomillo, pimentón y ajo. 12 horas en médium.
Enjoying the IP Slow Cooker Beans prompted me to research the origins of why we pre-soak dried beans. Folk wisdom tells us that dried beans are soaked overnight with water discarded or briefly boiled and soaked for a shortened length of time, and the water discarded. After checking, I found a 50:50 split for pros and cons. Advocates for discarding soaking water warn about toxins that can be ingested. While those cooks who soak and cook in the same water claim that cooking temperatures destroy anything harmful. I wonder which process bean canning companies use?
The only beans I'm aware of where this is a risk is with red kidney beans, which contain a high concentration of phytohemagglutinin. Soaking them supposedly helps remove some of it as long as the water is discarded, but the real way to deal with it is to boil them for at least 10 minutes, which deactivates the PHA. Slow cooking them at too low a temperature can actually concentrate the toxins. Personally, I would only pressure cook them, or just use canned, which have already been rendered safe. In any case, they won't kill you, but they will cause some really bad GI issues for a few hours.
Bean canning companies use the pressure cook method.
I make a ham and bean soup. Can I use 8 cups of ham stock instead of water?
Absolutely!
My long-time problem beans are Black Beans: they almost never turn out tender for me (even after soaking and using my pressure cooker). Suggestions welcome.
it's possible that you are using old beans. sometimes just changing the brand of beans helps. can you share your exact procedure?
How long would you cook barlotto beans in the slow cooker.
I am not sure. I would try 12 hours. If you want to play it safe, set it up so that you are around for the last 2 hours of cooking, so that you can monitor their progress.
🙏
You heard it here first folks, she pays for her pot herself! 😉
#RealComment: Helen, I'm not yet an Instant Pot user, but I see that on the Duo there already is a preprogrammed setting for cooking beans ("Bean / Chili", it reads). Why wouldn't that work best? Have you (or others) tried it? Thanks.
That's a high pressure option that has a timing that is likely to work for many beans, but since all beans are different, there is really no way to have one size fits all solution here.
@@helenrennie Thanks for the prompt reply, Helen - that makes good sense. And thanks for the excellent video, and your willingness to acknowledge lessons learned, and thus help us to learn along with you.
Comment about soaking beans. We *always* soak/rinse beans overnight, changing the water multiple times. When we soak beans (in just water) bubbles (gas) will form on top of the water. Rinse the beans, and start soaking again. Do that until no bubbles (gas) form. The gas that is released from the beans is the same gas that you pass after eating the unsoaked/rinsed beans (flatulence, f@rt).
People who have eaten our beans, people who have incredible gas passing experiences with beans, people who even pass gas when they look at the bean, have absolutely no problem.
Helen, if you have tendency to pass gas (you may call it digestion problems), try soaking/rinsing the beans overnight changing water multiple times. Cook in slow cooker (I don't care if they cook faster or not!) and eat with no embarrassment!
Lawrence
The gas you get from eating beans is from bacteria in your intestines consuming oligosaccharides in the beans.
Everyone I ha ve ever heard told me that you shouldn't put salt in the water until the last minute because otherwise the skill will peel off, was that wrong?
That's the most classic old wive's tale. Yes, there are professional chefs who still believe it, but it's been empirically proven by many chefs that salt actually helps bean skins stay more intact. Here is a seriouseats.com article on this: seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html you can also check cook's illustrated, etc. But don't add anything acidic until beans are completely done! It prevents them from getting tender.
@@helenrennie Thanks for the reply! It's a shame that many chefs don't know why they do something or if something is actually benefitial or not
Wait til the water is hot to reduce salt erosion in your metal pots (pitting).
It is drinking the cooking sherry that makes the skill peel off.
Drink enough of any alcohol and you won't have any skill left.
Or did your spell checker mess up?
@@stephenolan5539 I don't use spell checker because I like risk and embarassment lol
how do you recommend cooking lentils in an instant pot?
I wouldn't. The pressure cooking function will overcook them and the slow cooking function is unnecessarily long (though it would work fine). Lentils cook extremely quickly in a regular pot at a very gentle simmer. Here is a video where I do that: ruclips.net/video/HXuMEDRzNn8/видео.html
@@helenrennie Thank you! All I have is an instant pot in my dorm room, so no stove. I've been successful with lentils in the past, but ever since I got back to college this year it always says "FOOD BURN" after venting for a while and I'm not exactly sure what went wrong.
Maybe I can find a stove somewhere on campus? No idea lol. Thanks for the tips!
Lentils are perfect at 22 minutes in the instant pot high-pressure. One cup of lentils to 3 cups of water. I also add a half a cup of brown rice and a half a cup of water. Of course, everything has to have onions and garlic! Make sure you try this because it works perfectly every time.
Let’s eat beans until we don’t fart or have no friends
Why you need to test the smalles, not the largest beans? 7:30
I was a bit worried about the food poisoning issue with slow cooking, and looked into it in the scientific literature and found a paper on it, apparently pressure cooking for 15 minutes or so probably DOESN'T destroy all the phytohaemagglutinin UNLESS you presoak it. It looks like it takes 45 minutes to do that without presoaking. And at 80C it takes 2 hours, whereas you're doing 12 hours at 90C, so it's safe. Presumably your stomach ache, when you didn't soak, was it reacting to the remaining traces of the poison. So the slow cooking above 80C for several hours looks like a great way to go, as you say.
I don't think it's "poison". Just starches that many people can't digest :)
@@helenrennie No, you're probably thinking of the oligosaccharides which are found in beans, which are also helped by soaking. Phytohaemagglutinin is a lectin found in most beans, particularly, but not only red kidney beans, which is a poison that among other things, coagulates the blood in the blood vessels around the stomach. It's destroyed by cooking. See:
en.wikipedia.org/wiki/Phytohaemagglutinin
I'm kind of confused with so much detail about cooking beans. I have always soaked my beans overnight, drained them, rinsed them and simmered them on the stove for a few hours. Seems like they were cooked thoroughly and they were good. Whats wrong with good-old fashioned stove-top beans?? Also, what is wrong with a bean that is not whole... a broken bean? What is wrong with a bean that is not whole?
There's nothing wrong with stove-top or broken beans if that's fine for you. Some people don't want broken beans because of what they're going to use the beans for.
7 or 12 hours of electric usage for beans?? Who has that kind of money? Not to mention, wasteful. This is why i dont have a slow cooker. I have my INSTANT Pot for fast cooking.
you should take down the wrong info video !!
wrong, avoid slow cook for your health
Could you get to the point sooner? Took so long, I went to another site. Thanks just the same.