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/ck/ - Food & Cooking

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6692972 No.6692972 [Reply] [Original]

So I've got a problem. I want to make some chili with beans (I know) in my slow cooker. Was planning on using a combo of dry black and kidney beans. But apparently kidney beans can be toxic if they don't reach a certain temp, which a slow cooker might not reach. What should I do? Soak and boil the kidneys, and add them later while adding the dry black beans at the beginning? What do you guys think?

>> No.6693039

>>6692972
I do new orleans red beans (kidneys) in a crock pot all the time. Chill the fuck out. Also that is the dumbest thing I have ever heard.

>> No.6693044
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6693044

>>6692972

here's the data

http://www.nytimes.com/interactive/2013/06/30/magazine/bittman-slow-cooker.html?_r=0

your welcome

>> No.6693178

>>6693044
Thanks m8 I'll give it a go

>> No.6693232

>>6693039
You didn't have a problem so it isn't a thing, sure. http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm

>> No.6693515

>>6692972
If they're canned beans then they've already been cooked to hell. The dried ones are the ones you'd have to soak and cook a while to make edible and then it doesn't matter.
Good luck.

>> No.6694131

>>6692972
I've done a recipe using black and kidney beans plenty of times. Always came out fine.

which recipe are you using?