I have never been told before 'why' beans were to be soaked and then rinsed and I'll bet a lot of people don't know the 'why' either! When someone is learning something new it's so important to go over EVERYTHING and not skip things 'assuming' people already know the unsaid things. And everyone can always use a refresher anyway. Thank you for this invaluable information!!! You both are wonderful. Thank you!!❤
Just to add to my comment...I canned for years with my mom before she passed away and we ALWAYS left the rings on the bottles on the shelves. A few years ago I heard you were supposed to REMOVE the rings after they cooled and were put on the shelves but that person never said 'why' you were to do that and no one I talked to ever removed the rings either. Well I just happened to listen to someone who told the 'why' and that was in case it had a false seal the food would spoil and you would know it was bad, where if the ring were left on it could still be bad with a false seal but you might not know it. And then, bless your heart, you told the 'why' also and I was so grateful for that. Again...thank you Pam! You both have helped so much. 😊😊
Thank you for this important information. My momma came from Kentucky and alway soaked her beans. Then cooked them for a while then poured the water out. Then cooked them. She didn’t know why. It was just the way her momma taught her. Now I know why.
My family also came from Eastern KY. Same procedure! My parents would never use the pressure cooker for Kidney beans. I’m glad I’m the recipient of family cooking wisdom, and also the Rosered Homestead. So happy I found this - now I need to order the cook books.
In my restaurant I always instructed my cook to soak the beans for 48 hours, (rinsing and starting over every 12 with fresh water) before par-boiling. It will bubble and "fester" and look awful, but it works. This method almost completely eliminates the gassy after affects and created a perfect baked bean, chili etc. Our 12:27 customers loved our baked beans
Thank you Pam for this information and step by step instruction. I have read so much recently about not eating legumes because of the lectin. You are the first person to explain in detail how and why to properly prepare the legumes for safe eating. I have learned so much from you. On another note, you just tickle me and you lift my day. Thank you and Jim for all your work on our behalf
Pam, you never disappoint! It is so helpful to understand the “why” behind the proper processing of these beans. Thanks to both you and Jim for educating all of us on so many useful things.
I love this channel so much! It's a huge breath of fresh air. Far too many "educational" homesteading channels simply regurgitate information from other homesteading/food preservation channels without confirming that the information they share is safe and accurate. That seems rather dangerous to me. The argument that, "My family has done it this way for generations and nobody has gotten sick" is not remotly close to adequate in my books. When it comes to feeding my family, I need to see the science.
Another important food preparation step was lost to us in the widespread adoption of fast food and convenience. That is the wisdom of soaking every seed, bean, grain, and even nuts in order to reduce phytates, lectins, tannins, and all the many defenses plants store in their seeds in order to ensure plan propagation. My family wisdom soaks everything to the point of germination before cooking. That point is reached before you see actual growth, usually around 48 hours. This practice also unlocks a plethora of nutrients that are completely lost in modern preparation. Soaking past the point of germination to actual sprouting makes many seeds, nuts, and some grains edible in a raw state. A salad with sprouted sunflower seeds, chia, and flax over microgreens dressed with an avocado oil and lemon juice "vinaigrette" is my favorite energizing meal.
You are one of my favorite TH-camrs. Thanks so much for explaining this! I was only using canned beans for a long time, but have gotten more into dried ones lately. Timely & smart help! 😍👍
As always, great content! I've been tempted by the "dark side" where they just dump dried beans and water in jars and pressure can them. Now I know that isn't a very smart thing to do, because the beans are sitting in toxic water. I'll stick with the tried and true method of making kidney beans safe to eat and can. Over 30 years ago I'd submitted a recipe to my local paper. I was given credit for submitting a recipe. I used to get a phone call from an older man who was a widower. He couldn't believe that beans had to be soaked overnight. I can't recall how many times he called me regarding the fact that beans need to be soaked and cooked. I felt for him and his loss. Now that TH-cam exists, I think all widowed men need to learn how to use your site to learn how to safely prepare good, nutritious food. My mother taught my dad how to cook his favorite foods while she was in home hospice. Fortunately for y family she recovered enough to no longer need hospice care, though she passed a few months later from a stroke.😢
Sympathy on the loss of your smart Mom! My husband taught me to cook his special sticky fried rice before he passed. I thank him for that. 5 years now.
I have patiently been waiting for this video since your mention of this subject several years ago!. I knew you would make a video showing us how to be safe with dried kidney beans! That’s why I prepped a bunch of them in their dry state!! Pam, you are Absolutely my source for all things scientific when it comes to prepping, preparing, canning, etc….. LOVE LOVE LOVE both your channels!!❤️❤️❤️😊
I never knew there was a question about toxicity of kidney beans. Here’s my question: what about those of us who don’t soak beans overnight but cook from dry? We aren’t discarding any lectins leached out by soaking. Are we retaining high levels of lectins in the cooking water? Or, does the boiling process deactivate all of it and eliminate toxicity? I love dark red kidney beans in chili and cannellini beans in ribollita, both regular meals at my house. I usually use the canned version in both of these recipes for convenience rather than cooking them from dried so no worries, but I’m glad to know that dried beans shouldn’t be cooked in a slow cooker.
My grandmother used to cook beans like this. But I found easier ways, looks like mom and grandmom knew what they were doing all along. I stopped eating beans but I think if I start with this method I can put them back in my diet. Thank you for your sound information.
I made many pots of chili over the last45 years. Never dumping the soaking water. Often not soaking at all. Just a long slow cooking time. Who knew about lectins. Not me. Thanks for the explaination.
I rince my dry beans numerous times prior to cooking. Our mom use to pour them out of bacon table and check for tiny rocks. Then rinsed several times. RICE: We were taught that rice has arsenic, and so we're to rinse untill the water is clear before you cook and eat it.
Thank you! There is so much talk about lectins, and I am plant based, and wasn't aware both of these had such high levels of lectin. I always soak and rinse my beans no matter what type they are, but I was using the instant pot to cook them till they were done which was about 12 to 14 minutes or a little longer. I will follow your advise and cook both of these for 30 minutes and then transfer them to the instant pot and try cooking them for 5 minutes. My mother did not soak her beans until I told her she needed to. She then started to soaking and rinsing them and cooked them as usual on the stove. She has since passed away.
I have been cooking beans for over 50 years. Growing up I was never told the importance of soaking and discarding the water. I always used a Pressure Cooker for most of my meals. I never soaked at all. I guess I was lucky since nothing ever happened.
Thank you for explaining the reason and how to.. my mom only told me to soak the beans and to never eat them raw but I'm guessing she didn't know the reason or she would have told me. For sure, I'll never slow cook from raw.. that was a total surprise.. God Bless you guys
So happy to have found this! I believe I was a commenter about lectins, in the mentioned video. I was hoping you would be able to clear up what eliminates the lectins. I have trouble with beans. So for our 5 month trip to Alaska this summer, I pressure cooked and dehydrated garbanzo beans. It would be nice to just boil and then dehydrate. They looked quite ratty! Thank you so much for your dedication to finding out the truth of a matter! You are a blessing!
thank you for the complete explanation of lectins and how to deal with them. I have always been interested in trying Anasazi beans. However, I was confused with a website I found that basically bragged about them being high in lectins and how good this was for us. I think I'll take your advice for sure over that!
Outstanding video! You provided the clearest information about lectins and legumes I have ever heard!!! Simple clearly stated why’s and how to’s are definitely the hallmark of your channel! Thank you for the time and effort you both put into your presentations!!!
Thankyou. I soak my beans but there are "quick soak" recipes. I see now thats not good. I've used a crockpot but always end by boiling on stove to thicken them up, so glad I did now!
Jim/Pam, You guys are the best!!! Can you please investigate low carb or low sugar rice cookers? I’m reading articles where thermal or induction rice cookers lower the glycemic affects of white rice. Due to the method of cooking the rice, it removes more of the starch lowering the glycemic effects on blood sugar. Sounds too good to be true.
Have always soaked my beans, but never realized the slow cooker did not reach a temperature to remove the toxins without boiling for 30 minutes first. Very good info. (That might be the reason some beans produce more gas at times?)
I have a blood disorder (Hereditary Coproporphyria, a hemoglobinopathy) so these things really matter to me. I soak my beans until they’re about to sprout, then cook. I don’t care how many people say “I don’t think it matters,” because for me it does matter. I also had part of my GI tract actually split apart in my body ten years ago. I should’ve died that day but my son got me to the hospital in time. But it took me years to figure out that I lacked the “real estate” to absorb nutrients now. I have to infuse B vitamins by an IV now, and I eat very carefully! Thanks for this information and clarifications.
In October and November, would consider creating videos on homemade food gifts for the upcoming holiday season? I like gifting things like homemade vanilla extract or canned chocolate jams. I’d love to see what concoctions you would come up with
Love this video, and the science behind it!! You are a true Godsend!! Curious as to your thoughts of lectin in grape tomatoes, being a nightshade. I recently listened to an online doctor who stated they were not good for us unless we seeded and cooked them. Gosh, I eat those small cherry and grape tomatoes almost daily when in season. And I just pop them into my mouth from the vine! Do I need to stop that habit?
I, too eat cherry tomatoes from my garden almost every day, & no problems. Remember that the Dr. Gun..., is in the business of selling stuff- like 'special' olive oil, to fight those scary lectins.letting. I think he hypes it up a lot. Trust Rose! She said the kidney type beans have lots more lectins than most veg. Best Wishes from S. Florida, USA.
I just used some White Beans to create a "Bushes Beans" imitation recipe and canned about 12 jars - they turned out delicious, but boy, it took both the overnight soak, the 30 minutes boil, and then the canning to get them soft enough to enjoy eating. The recipe turned out great, though!
Thank you for doing this program. In 2020 my husband bought 25 pounds of kidney beans then we found out about their toxicity. Became afraid to use them. Still have them in a 5 gallon bucket. I think I’m gonna give them a try.
Thank you! I rinse all beans, then Boil about 5-10 min Rinse. Boil & rinse 3x. Then cook them with fresh water. I was told it eliminates gassy effects, but I dont think it works. I prefer to use beans as a minor ingredient in recipes & not the main thing.
What immediately comes to my mind are all the videos I've seen of individuals who can beans from the dry state. Thank you for posting this video. I knew about lectins, but I didn't know about the super powered lectins found in these two beans! And I'm glad that I always soak my beans over night in lots of water - and sometimes I don't get around to cooking them right away, so I change the water and continue soaking them. Anyway, thanks again for all you do.
I'm a rule follower. According to the USDA the National Center for Home Food Preservations, all beans should be soaked and cooked for 30 minutes prior to canning, so that's what I do. Something about heat penetration. There was a woman in the small town near where my grandmother lived who got botulism from home canned food. She was in the hospital for almost 3 months and for a time was on a ventilator. So... I am well and truly scared of improperly canned food.@@femvetusa5263
Thanks for circling back… I didn’t even think people would do otherwise than soak & cook them until I saw another TH-cam creator milling them into powder and he had a disclaimer saying that they were toxic but didn’t really explain all of this. Thanks for enlightening us.
Excellent content as always. I have been trying to gather information on forever chemicals in canned fish (tuna salmon) Would love to know your thoughts on the topic.
I have completely stopped using kidney bean, instead I have switched bean choice for my chili... i use Red Beans instead... but i use the dry bean, so i go through all the fast pre-boil 2 minutes then do pre-soak for 2 hours. Then drain, rinse, then cook for as long as needed, usually only One and a Half hours.
I’m so lucky to find a channel that applies scientific reasoning, my mom taught me to soak up my beans overnight but she never explained why, now I know, Thank you for teaching us a valuable information ❤❤
Hi Dr Pam. Talk about timing... I'd been wondering about this because I have heard different opinions on the subject, some saying they are others not. Thanks for addressing this issue.
Thank you so much for explaining why following recipe information is so important. Never knew there was a medical reason for the soaking, rinsing and discarding water during the cooking process. Always thought the detailed steps were for a better tasting product. Not for your health. I have learned more from the two of you than my whole 65years of living and learning. Bless you both. Intend on checking all the past videos not just because I enjoy them so much but to learn anything I have never watched and learned before.
Oh gosh-- thank you for this video! I dont think everyone knows to soak then boil 30 minutes just to prep the beans for safe eating!! Does this pretty much apply to all beans and peas? Some recipes say you dont have to soak beans overnight if you cook them longer but dont specify boiling as necessary step. With may people now using Instantpots, crockpots, and pressure cookers instead of old fashioned traditional way, Im wondering how many people have been cooking beans unsafely? Id love a follow up video all about all kinds of beans and which cooking methods are safest for different types. Now that beans and rice is on the menu more often these days, this is so useful!
Excellent information, especially about adding dry beans to a slow cooker recipe. Now it makes sense why that is a bad idea. Never been especially crazy about slow cookers anyway.
I do not like kidney beans, reminds me of bugs with an exoskeleton...lol. But I love cannelinni (sp) beans in white chicken chili!! Thanks for the great info!!❤❤❤
I had no idea! Wow! I always soak any bean before cooking and never use the soaking water either. But this about the kidney beans just blows my mind. Goodness, so much there is we don't know that it is required to know. Thank you so much for this eye opening information.
Wow i had no idea cannellini beans were in the same boat as kidney beans. I grew them in my garden for a few years. Good thing I cooked them well before eating. I even had them on the same trellis as my pole beans. SO its possible i ate some of the young ones. 😮 Wont be doing that again. Thank you for the informatioN!! 😅
This just made me realize I might be cooking my beans wrong. I pressure cook them but I do not drain out the water! I will now start to drain out the water then turn it back on to add fresh water and seasonings.
Thank you. Do you still need to soak them if you are using the instant pot? I normally pressure cook it for an hour so it definitely feels cooked when done...
VERY good video and great information. Good to know! I LOVE and eat a lot of different beans.Thanks for such awesome videos. Interesting and fun as well.
Great information now I know what not to do & your excellent talk made me realize why the tummy would get upset occasionally I tend to never cook anything the same way Thank you both
I have never been told before 'why' beans were to be soaked and then rinsed and I'll bet a lot of people don't know the 'why' either! When someone is learning something new it's so important to go over EVERYTHING and not skip things 'assuming' people already know the unsaid things. And everyone can always use a refresher anyway. Thank you for this invaluable information!!! You both are wonderful. Thank you!!❤
Just to add to my comment...I canned for years with my mom before she passed away and we ALWAYS left the rings on the bottles on the shelves. A few years ago I heard you were supposed to REMOVE the rings after they cooled and were put on the shelves but that person never said 'why' you were to do that and no one I talked to ever removed the rings either. Well I just happened to listen to someone who told the 'why' and that was in case it had a false seal the food would spoil and you would know it was bad, where if the ring were left on it could still be bad with a false seal but you might not know it. And then, bless your heart, you told the 'why' also and I was so grateful for that. Again...thank you Pam! You both have helped so much. 😊😊
Thank you for this important information. My momma came from Kentucky and alway soaked her beans. Then cooked them for a while then poured the water out. Then cooked them. She didn’t know why. It was just the way her momma taught her. Now I know why.
My family also came from Eastern KY. Same procedure! My parents would never use the pressure cooker for Kidney beans. I’m glad I’m the recipient of family cooking wisdom, and also the Rosered Homestead. So happy I found this - now I need to order the cook books.
In my restaurant I always instructed my cook to soak the beans for 48 hours, (rinsing and starting over every 12 with fresh water) before par-boiling. It will bubble and "fester" and look awful, but it works. This method almost completely eliminates the gassy after affects and created a perfect baked bean, chili etc. Our 12:27 customers loved our baked beans
Thank you Pam for this information and step by step instruction. I have read so much recently about not eating legumes because of the lectin. You are the first person to explain in detail how and why to properly prepare the legumes for safe eating. I have learned so much from you. On another note, you just tickle me and you lift my day. Thank you and Jim for all your work on our behalf
Very helpful video. I never realized cannellini beans were a type of kidney bean!
Me either.
Same!
I didn't either, here in the west they are used often enough.
Pam, you never disappoint! It is so helpful to understand the “why” behind the proper processing of these beans. Thanks to both you and Jim for educating all of us on so many useful things.
Glad it was helpful!
I love this channel so much! It's a huge breath of fresh air. Far too many "educational" homesteading channels simply regurgitate information from other homesteading/food preservation channels without confirming that the information they share is safe and accurate. That seems rather dangerous to me.
The argument that, "My family has done it this way for generations and nobody has gotten sick" is not remotly close to adequate in my books. When it comes to feeding my family, I need to see the science.
Thanks for your comments, we agree with you completely. Jim
Thank you Pam for bringing the Science to your channel! i learn so much from you! ❤
So glad to hear that! Thank you.
Another important food preparation step was lost to us in the widespread adoption of fast food and convenience. That is the wisdom of soaking every seed, bean, grain, and even nuts in order to reduce phytates, lectins, tannins, and all the many defenses plants store in their seeds in order to ensure plan propagation.
My family wisdom soaks everything to the point of germination before cooking. That point is reached before you see actual growth, usually around 48 hours. This practice also unlocks a plethora of nutrients that are completely lost in modern preparation. Soaking past the point of germination to actual sprouting makes many seeds, nuts, and some grains edible in a raw state. A salad with sprouted sunflower seeds, chia, and flax over microgreens dressed with an avocado oil and lemon juice "vinaigrette" is my favorite energizing meal.
You are one of my favorite TH-camrs. Thanks so much for explaining this! I was only using canned beans for a long time, but have gotten more into dried ones lately. Timely & smart help! 😍👍
Absolutely fascinating video. I never understood why you should change the soaking water for cooking - it now makes perfect sense! Thank you.
As always, great content! I've been tempted by the "dark side" where they just dump dried beans and water in jars and pressure can them. Now I know that isn't a very smart thing to do, because the beans are sitting in toxic water. I'll stick with the tried and true method of making kidney beans safe to eat and can. Over 30 years ago I'd submitted a recipe to my local paper. I was given credit for submitting a recipe. I used to get a phone call from an older man who was a widower. He couldn't believe that beans had to be soaked overnight. I can't recall how many times he called me regarding the fact that beans need to be soaked and cooked. I felt for him and his loss. Now that TH-cam exists, I think all widowed men need to learn how to use your site to learn how to safely prepare good, nutritious food.
My mother taught my dad how to cook his favorite foods while she was in home hospice. Fortunately for y family she recovered enough to no longer need hospice care, though she passed a few months later from a stroke.😢
Sympathy on the loss of your smart Mom! My husband taught me to cook his special sticky fried rice before he passed. I thank him for that. 5 years now.
@@patriciatinkey2677 Thank you very much! ❤ As I get older, I realize how much I miss her.
I have patiently been waiting for this video since your mention of this subject several years ago!. I knew you would make a video showing us how to be safe with dried kidney beans! That’s why I prepped a bunch of them in their dry state!! Pam, you are Absolutely my source for all things scientific when it comes to prepping, preparing, canning, etc….. LOVE LOVE LOVE both your channels!!❤️❤️❤️😊
Thank you so much! We appreciate that.
You are inspiring me, I’ve been canning, dehydrating and processing different things. My friends are like who are you??😂
I never knew there was a question about toxicity of kidney beans. Here’s my question: what about those of us who don’t soak beans overnight but cook from dry? We aren’t discarding any lectins leached out by soaking. Are we retaining high levels of lectins in the cooking water? Or, does the boiling process deactivate all of it and eliminate toxicity? I love dark red kidney beans in chili and cannellini beans in ribollita, both regular meals at my house. I usually use the canned version in both of these recipes for convenience rather than cooking them from dried so no worries, but I’m glad to know that dried beans shouldn’t be cooked in a slow cooker.
My grandmother used to cook beans like this. But I found easier ways, looks like mom and grandmom knew what they were doing all along. I stopped eating beans but I think if I start with this method I can put them back in my diet. Thank you for your sound information.
I made many pots of chili over the last45 years. Never dumping the soaking water. Often not soaking at all. Just a long slow cooking time. Who knew about lectins. Not me. Thanks for the explaination.
You are very welcome.
my dad always added a spoon of brn sugar and to any tomato soup sauce or dish to cut the acid, it worked.
I rince my dry beans numerous times prior to cooking.
Our mom use to pour them out of bacon table and check for tiny rocks. Then rinsed several times.
RICE: We were taught that rice has arsenic, and so we're to rinse untill the water is clear before you cook and eat it.
Thank you! There is so much talk about lectins, and I am plant based, and wasn't aware both of these had such high levels of lectin. I always soak and rinse my beans no matter what type they are, but I was using the instant pot to cook them till they were done which was about 12 to 14 minutes or a little longer. I will follow your advise and cook both of these for 30 minutes and then transfer them to the instant pot and try cooking them for 5 minutes. My mother did not soak her beans until I told her she needed to. She then started to soaking and rinsing them and cooked them as usual on the stove. She has since passed away.
I have been cooking beans for over 50 years. Growing up I was never told the importance of soaking and discarding the water. I always used a Pressure Cooker for most of my meals. I never soaked at all. I guess I was lucky since nothing ever happened.
Thank you for explaining the reason and how to.. my mom only told me to soak the beans and to never eat them raw but I'm guessing she didn't know the reason or she would have told me. For sure, I'll never slow cook from raw.. that was a total surprise.. God Bless you guys
So important! I have seen videos of people making chili without cooking the beans first.
Yes, there is lots of misinformation out there on canning in ways that are not safe.
this was an important lesson on beans, thank you so much, absolutely answered all my questions. God bless.
So happy to have found this! I believe I was a commenter about lectins, in the mentioned video. I was hoping you would be able to clear up what eliminates the lectins. I have trouble with beans. So for our 5 month trip to Alaska this summer, I pressure cooked and dehydrated garbanzo beans. It would be nice to just boil and then dehydrate. They looked quite ratty! Thank you so much for your dedication to finding out the truth of a matter! You are a blessing!
Very important information.thank-you.i did not know this.i knew how to prepare beans because my mother taught me...but I did not know why.
Wow thank you for this!!! I always wondered why we had to soak the beans… as everyone else has said Now I know why!!!
Brilliant I did not know beens had lectins that could make us sick THANKYOU from Australia.
Great info, thank you. You may well have saved a fair few upset tummies !
thank you for the complete explanation of lectins and how to deal with them. I have always been interested in trying Anasazi beans. However, I was confused with a website I found that basically bragged about them being high in lectins and how good this was for us. I think I'll take your advice for sure over that!
I just have to say again I love your channel! I have learned to water bath can, pressure can, make bread and the “why” behind it all thank you! ❤️
You are so welcome. We love hearing your successes!
Wonderful information. Thank you for this....I never knew that about kidney beans
You are a wealth of knowledge that I so greatly appreciate. Thank you!
You are so welcome. Thanks for your kind words.
I am so thankful to know this knowledge. Thank you for sharing it with all of us.
Outstanding video! You provided the clearest information about lectins and legumes I have ever heard!!! Simple clearly stated why’s and how to’s are definitely the hallmark of your channel! Thank you for the time and effort you both put into your presentations!!!
Thankyou. I soak my beans but there are "quick soak" recipes. I see now thats not good. I've used a crockpot but always end by boiling on stove to thicken them up, so glad I did now!
Sounds great!
Jim/Pam, You guys are the best!!!
Can you please investigate low carb or low sugar rice cookers? I’m reading articles where thermal or induction rice cookers lower the glycemic affects of white rice. Due to the method of cooking the rice, it removes more of the starch lowering the glycemic effects on blood sugar. Sounds too good to be true.
I will add that to the list!
Do canneries process out the toxins then? I'd hope so most ppl use canned
@@tamijoiskewl I believe she said that canned beans, legumes have already been processed to the proper way to remove lectins.
The packing red beans like packing daba he have chemical this have any side effects can any one explain @sudairkhan1
Thank you for sharing you knowledge with us 💞🙏
You are welcome.
You are so good for us! ❤
I am so proud of my pinto beans! Thank you so much! I don’t know how to send a picture.
This was extremely helpful. Thank you for sharing
This was such a good video. I learned so much. You are an exceptional teacher. Thanks so much.
I also after soaking the beans overnight. I then strain them and let them sprout. Once they do, I cook them for 30 minutes
I love gaining the knowledge of things like this thank you
Have always soaked my beans, but never realized the slow cooker did not reach a temperature to remove the toxins without boiling for 30 minutes first. Very good info.
(That might be the reason some beans produce more gas at times?)
Excellent!!! Thank you!😊
I have a blood disorder (Hereditary Coproporphyria, a hemoglobinopathy) so these things really matter to me. I soak my beans until they’re about to sprout, then cook. I don’t care how many people say “I don’t think it matters,” because for me it does matter. I also had part of my GI tract actually split apart in my body ten years ago. I should’ve died that day but my son got me to the hospital in time. But it took me years to figure out that I lacked the “real estate” to absorb nutrients now. I have to infuse B vitamins by an IV now, and I eat very carefully! Thanks for this information and clarifications.
In October and November, would consider creating videos on homemade food gifts for the upcoming holiday season? I like gifting things like homemade vanilla extract or canned chocolate jams. I’d love to see what concoctions you would come up with
We will put that on the list for fall. Jim
Thank you. Answers so much. I can't wait for your soup recipe as I need all the extra nutrition I can get
You are so welcome!
Love this video, and the science behind it!! You are a true Godsend!! Curious as to your thoughts of lectin in grape tomatoes, being a nightshade. I recently listened to an online doctor who stated they were not good for us unless we seeded and cooked them. Gosh, I eat those small cherry and grape tomatoes almost daily when in season. And I just pop them into my mouth from the vine! Do I need to stop that habit?
I, too eat cherry tomatoes from my garden almost every day, & no problems. Remember that the Dr. Gun..., is in the business of selling stuff- like 'special' olive oil, to fight those scary lectins.letting. I think he hypes it up a lot. Trust Rose! She said the kidney type beans have lots more lectins than most veg. Best Wishes from S. Florida, USA.
I do the same. I also dehydrate and cook them with the seeds. I haven't had any adverse side effects so I personally am not going to worry about it.
Thank you for doing this video.
I just used some White Beans to create a "Bushes Beans" imitation recipe and canned about 12 jars - they turned out delicious, but boy, it took both the overnight soak, the 30 minutes boil, and then the canning to get them soft enough to enjoy eating. The recipe turned out great, though!
👍😁thanks for info your hair looks good!
Thank you for doing this program. In 2020 my husband bought 25 pounds of kidney beans then we found out about their toxicity. Became afraid to use them. Still have them in a 5 gallon bucket. I think I’m gonna give them a try.
Thanks for this important information!
Very interesting, after your 30m boil, does the liquid need to be discarded again or can it be use as stock, for instance in a soup?
Thank you Pam and Jim. X
Great info. Thank you
Didn't know that about Kidney Beans.
Thank you! I rinse all beans, then Boil about 5-10 min Rinse. Boil & rinse 3x. Then cook them with fresh water. I was told it eliminates gassy effects, but I dont think it works. I prefer to use beans as a minor ingredient in recipes & not the main thing.
My mom taught me to put baking soda on the water also.
Excellent content.
You must have been watching some of doctor gundrys channel! He talks about lectins all time . Good video! Thanks!
What immediately comes to my mind are all the videos I've seen of individuals who can beans from the dry state.
Thank you for posting this video. I knew about lectins, but I didn't know about the super powered lectins found in these two beans! And I'm glad that I always soak my beans over night in lots of water - and sometimes I don't get around to cooking them right away, so I change the water and continue soaking them.
Anyway, thanks again for all you do.
I think it’s the other types of beans which are safe to dry can, because the lectins are so much lower
I'm a rule follower. According to the USDA the National Center for Home Food Preservations, all beans should be soaked and cooked for 30 minutes prior to canning, so that's what I do. Something about heat penetration. There was a woman in the small town near where my grandmother lived who got botulism from home canned food. She was in the hospital for almost 3 months and for a time was on a ventilator. So... I am well and truly scared of improperly canned food.@@femvetusa5263
Thanks for circling back… I didn’t even think people would do otherwise than soak & cook them until I saw another TH-cam creator milling them into powder and he had a disclaimer saying that they were toxic but didn’t really explain all of this. Thanks for enlightening us.
You're simply the best information out there in TH-cam land with all your trusted research. Thank you so much 🥰
I always do this and now I know why Mother taught it to me. Thank you.
You are welcome. Glad your mother was smart about this!
What a trove of information you are Pam. Thank you for sharing and teaching me something today that I did not know.. but do now!!!!
What a wonderful video. I did not know this. Since I have been sharing my knowledge of food storage at church this is important info to know❤❤❤
I have a yummy recipe for chicken chili using the cannelloni beans. My new favorite bean!
So good! Jim
This is where I am glad I live at altitude, have to pressure cook for at least an hour.
Excellent content as always. I have been trying to gather information on forever chemicals in canned fish (tuna salmon) Would love to know your thoughts on the topic.
I have completely stopped using kidney bean, instead I have switched bean choice for my chili... i use Red Beans instead... but i use the dry bean, so i go through all the fast pre-boil 2 minutes then do pre-soak for 2 hours. Then drain, rinse, then cook for as long as needed, usually only One and a Half hours.
I love pinto,kidney,navy,most beans so glad I learned this thank you
I NEVER knew this! It explains why I and others I know have issues after eating these beans. Thank you for sharing this!!
I’m so lucky to find a channel that applies scientific reasoning, my mom taught me to soak up my beans overnight but she never explained why, now I know, Thank you for teaching us a valuable information ❤❤
You are welcome.
Hi Dr Pam.
Talk about timing...
I'd been wondering about this because I have heard different opinions on the subject, some saying they are others not.
Thanks for addressing this issue.
THE SCIENCE as to WHY things are SAFE or UNSAFE! THAT is why I LOVE YOU, and send people to you.
Thank you so much for explaining why following recipe information is so important. Never knew there was a medical reason for the soaking, rinsing and discarding water during the cooking process. Always thought the detailed steps were for a better tasting product. Not for your health. I have learned more from the two of you than my whole 65years of living and learning. Bless you both. Intend on checking all the past videos not just because I enjoy them so much but to learn anything I have never watched and learned before.
Oh gosh-- thank you for this video! I dont think everyone knows to soak then boil 30 minutes just to prep the beans for safe eating!! Does this pretty much apply to all beans and peas? Some recipes say you dont have to soak beans overnight if you cook them longer but dont specify boiling as necessary step. With may people now using Instantpots, crockpots, and pressure cookers instead of old fashioned traditional way, Im wondering how many people have been cooking beans unsafely? Id love a follow up video all about all kinds of beans and which cooking methods are safest for different types. Now that beans and rice is on the menu more often these days, this is so useful!
Excellent information, especially about adding dry beans to a slow cooker recipe. Now it makes sense why that is a bad idea. Never been especially crazy about slow cookers anyway.
I do not like kidney beans, reminds me of bugs with an exoskeleton...lol. But I love cannelinni (sp) beans in white chicken chili!! Thanks for the great info!!❤❤❤
I had no idea! Wow! I always soak any bean before cooking and never use the soaking water either. But this about the kidney beans just blows my mind. Goodness, so much there is we don't know that it is required to know. Thank you so much for this eye opening information.
I had NO idea,that kidney beans needed extra care. Thank you thank you!!!! I'm forwarding to all family members. ❤
You are so welcome!
Great video. And your hair looks great.
Thank you, and thank you!
Wow i had no idea cannellini beans were in the same boat as kidney beans. I grew them in my garden for a few years. Good thing I cooked them well before eating. I even had them on the same trellis as my pole beans. SO its possible i ate some of the young ones. 😮 Wont be doing that again. Thank you for the informatioN!! 😅
Thanks for sharing, Jim
Nice reminder of the “why” we do the soak and the precook.
Great information!!! Thanks for sharing!!!
Glad it was helpful!
Thank you very much, I never knew this about kidney beans.
Your welcome, Jim
Thank you. I enjoy kidney beans but have avoided them because I heard they were bad. Now I can safely add them into my recipes.
That is great! Knowing the science information always helps with our decisions!
Important information 👍 Thank you ☺️
Welcome 😊
This just made me realize I might be cooking my beans wrong. I pressure cook them but I do not drain out the water! I will now start to drain out the water then turn it back on to add fresh water and seasonings.
I think that would be a safe decision!
Thank you. Do you still need to soak them if you are using the instant pot? I normally pressure cook it for an hour so it definitely feels cooked when done...
WOW such good information! I didn't know this but it explains why the pre prepping. Thank you!
I don't have to worry about them. I don't like them or eat them.glad to know this
Thank you!
This is such a helpful video thank you!
Thank you
VERY good video and great information. Good to know! I LOVE and eat a lot of different beans.Thanks for such awesome videos. Interesting and fun as well.
You are very welcome.
Great information now I know what not to do & your excellent talk made me realize why the tummy would get upset occasionally I tend to never cook anything the same way Thank you both
Great info!