On May 2, 4:14*am, "Ophelia" > wrote:
> "Dan Abel" > wrote in message
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> > In article >,
> > "Julie Bove" > wrote:
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> >> "cshenk" > wrote in message
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> >> > The article I saw references a temp below that of the low setting on a
> >> > crockpot. *The low setting is above 100F in the article.
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> >> >http://answers.yahoo.com/question/in...9140202AAfyGME
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> > The companies that make slow cookers really don't want to tell you what
> > temperatures they reach. *The cookers produce very little heat and don't
> > have a thermostat. *There are just too many factors involved, and your
> > average user can't be expected to understand them all.
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> >> From what I have read, all you have to do is put the beans on the stove
> >> and
> >> bring to a boil. *You then have to boil them for maybe a minute. *And
> >> then
> >> you can put them safely in the Crock-Pot.
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> > To be really anal, what *I* read was that the people who got really sick
> > ate soaked but uncooked beans. *It just takes 4 or 5 beans to make you
> > sick. *The advice was to bring SOAKED beans to the boil and keep them
> > boiling for fifteen minutes. *This will reduce toxins to levels that
> > cannot be detected. *Once the toxins are destroyed you can cook them
> > however you desire, as far as the toxins are concerned.
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> Humph! *I think i will be sticking to canned red kidney beans!
>
The dried ones cook up so much nicer than canned. Way, way better.

--Bryan