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Thread: Drying and eating runner beans

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    Storm's Avatar
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    Default Drying and eating runner beans

    Is it possible to dry the purple beans inside runner beans for eating rather than seed saving?

    Our plants have got huge pods left on (too tough to eat as they are) full of big juicy purple beans.

    I have saved seed from them before, but there are millions so I am wondering if it's safe to dry these purple beans and then cook them as required through the winter?

    do they make good eating?

    do the beans have to be boiled for ages like kidney beans?

    should i dry them in the pods?

    i have looked on line and can't find much info.
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    i am in the same position,seems a shame to waste them,i have nibbled on some when down the lottie,and still alive,

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    the organic gardner site says you can cook the older beans ( seeds) the same way you would haricot beans, so I assume it would involve soaking them overnight if you have dried them previously.
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    marigold007 is offline Rooter
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    Or, you could quick-soak dried beans by boiling them in some water for a few minutes, turn the heat source off, cover the pot for an hour, then rinse and add fresh water. How long it takes for kidney beans to cook depends on how long they have been in storage.

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    We've had this question recently on another thread.

    As with French beans, there is a toxin in the seeds of runner beans. Boil them for a good 10 mins before eating.

    If you dry them, then you need to soak overnight in cold water (or an hour in boiled water) before the 10 min boil.
    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Quote Originally Posted by Two_Sheds View Post
    We've had this question recently on another thread.

    As with French beans, there is a toxin in the seeds of runner beans. Boil them for a good 10 mins before eating.

    If you dry them, then you need to soak overnight in cold water (or an hour in boiled water) before the 10 min boil.
    not that I am disputing you, cos I ain't that daft.
    but if there is a toxin in the seeds, how come it's ok to eat them when you have the beans with the seeds in, i mean i never boil them for ten minutes, they go too soggy? do they get toxins when they get older? or just when you dry them?
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    There is more toxin in the seed than the pod. Hence as the seed grows, the amount of toxin increases.

    This toxic agent is found in many species of beans, but Red kidney beans have the most (Phytohaemagglutnin), broad beans the least.

    "Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain." Red Kidney Bean Poisoning - Food Reference
    Last edited by Two_Sheds; 17-10-2008 at 08:39 PM.
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    Quote Originally Posted by Two_Sheds View Post
    There is more toxin in the seed than the pod. Hence as the seed grows, the amount of toxin increases.

    This toxic agent is found in many species of beans, but Red kidney beans have the most (Phytohaemagglutnin), broad beans the least.

    "Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain." Red Kidney Bean Poisoning - Food Reference
    thankyou for explaining, i figured it was something to do with age. I assume then, that as with kidney beans, the soaking and boiling of runners will eliminate the toxins to a safe to eat level?
    Vive Le Revolution!!!
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