posted on Jan, 16 2020 @ 01:33 PM
The beans should be boiled for fifteen minutes after soaking to destroy the chemistry that can cause your blood to gel. the chemistry is not detoxed
in a crock pot unless on high for half an hour and boiling, it actually increases and can increase blood agglutinationg if not soaked and boiled for
fifteen minutes or if not soaked, they mist be boiled for an hour. The soaking makes for better beans. Destroying the lectins by boiling should be
done when starting to cook them, if the lectins go up when slowcooking or keeping hot like you mentioned. After they are warmed, and not boiled, it
is harder to reduce the lectins down with boiling before serving to a moderate amount.
So, in your recipe, when bringing them to a boil, boil them fifteen minutes, the rest is ok.
I used to make some great beans but discovered that they were actually mildly poisoning my friends and relatives, they made a person have brainfog and
you felt lousy the next day. I figured out what I was doing wrong and I made them afterwards and that simple change made the side effects go away.
My recipe is for a huge pot and I haven't had an occasion to make a big pot for, lately I make rolls and pies to take to the family get togethers.
There are many many articles out there that discuss this, and of course, the instructions on the bean package usually includes boiling for a certain
amount of time.