Nothing like a little phytohaemagglutinin poisoning to spice up the weekend!
The moral of the story is this: Vigorously boil dry beans for 10 minutes to remove the toxin that can make you sick. Then, let it sit for 5 hours. Discard the water, rinse the beans, and add fresh water for your soup.
The backstory of this sad tale is that I used some new heirloom cranberry beans to make Senate Bean Soup last week. I've made this recipe a million times in my crockpot using dried small white beans, according to the recipe. I made it exactly the way that I always make it, except that I let the beans cook all day on low, rather than for four or five hours on high, like I usually do.
|Cranberry beans are native to Colombia|
Cases of food poisoning from dry beans have been associated with slow cookers, which cannot break down the toxin on the low setting. Beans cooked at 176°F are reported to be up to five times as toxic as raw beans.
We were laid out on Friday, semi-functional on Saturday, and mostly over it on Easter Sunday (with just a couple of waves of blech). Beans are high in purines, which metabolize into uric acid. Uric acid is what makes your muscles ache the next day after strenuous exercise. I could barely move on Thursday night, and my neck was killing me. Steve's neck hurt, too, but he got more of the digestive effects than I did. The hot flashes, intermittent sweating, and hunger pangs were fun, too. ::::sheesh::::