A toxin known as kidney bean lectin, is found in many beans – and is particularly high in kidney beans. in fact, ingesting just a few improperly cooked kidney beans can make you very sick. unfortunately, slow cookers don’t heat the beans to a high enough temperature to rid them of the toxin. in fact, it can make it even worse..
For a pressure cooker process, i start the soaking my washed beans with hot water and let them soak 3 to 4 hours or overnight. only after they have soaked do i add salt and seasonings and pressure cook them for 25 to 45 min, depending on the bean ( look at a chart to know the time)..
About the author nathan phelps. nathan phelps is a foodie, writer, marketer, and musician living in the great city of nashville, tn. he loves the intersection of healthy eating & science, and his daily activities include co-opting coffee shops as offices, morning optimism, afternoon doubt, and a nice swig of evening regret before bed..