Quote:
Originally Posted by coronabarb
I read about toxins in undercooked or raw red kidney beans just recently. It came through on a bean recipe group I'm on. Comes from eating soaked dry beans that haven't been cooked yet or are partially cooked...not the finished cooked product, not beans from a can, not chile in a crockpot. I've never heard of anyone actually getting sick from eating beans like this. (myself, I can't stand kidney beans anyway) So, armed with this knowledge, I would heed the warning and always make sure the dried, soaked beans are fully cooked. You can always tell if beans aren't fully cooked.
So, this relates to eating tomato leaves that have been reported to make people sick? The correlation would be to heed the warnings and not eat them. I'd leave them for the worms...the moths are spectacular.  |
The danger is a myth.
Bertolli's book was published in 2003 (well before that came McGee's book) and since then countless people have made the sauce with no problems.
