How to Sous Vide Dried Beans Safely

How to Sous Vide Dried Beans Safely - Assorted Spices on White Ceramic Bowl

I would like to try to cook some dried, red kidney beans via sous vide but am having difficulty finding anything authoritative on how to do this safely.

If you google "cooking beans safely" most articles point to this PDF from the FDA where on page 255 they say beans must be boiled for a minimum of 10 minutes but that 30 minutes is the recommended amount of time, otherwise the beans are not safe to eat.

I cannot find any chart that measures the amount of Phytohaemagglutinin against time and temperature. With such a chart it would be convenient to determine how long and at what temperature one must sous vide beans.

Most sous vide recipes online for beans I have seen recommend 6 hours at 190F, but I have not seen any data backing this as safe.

sous-videbeans


Best Answer

Given the temperature, it sounds like advice from slow cooking should apply - it's not far short of boiling. You can actually increase the (bioavailability of) phytohaemaglutinin by cooking at that sort of temperature for long periods unless you boil properly first. Only a few varieties of beans are an issue, mainly red kidney beans.

When slow cooking mixed bean chilli (for example), I soak the kidney beans separately from the other beans, then rinse them and bring them to the boil in plenty of new water for more than 10 minutes, discarding that water as well. You should do something similar. It's not all that convenient, but it is necessary.

The chart you'd like would be difficult to produce because each bean isn't at a uniform temperature - 10 minutes becomes 30 to ensure the low of each bean gets hot enough. The amount in a particular batch of beans will be quite variable as well.



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Quick Answer about "How to Sous Vide Dried Beans Safely"

  • Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
  • Combine the beans, onion, garlic, oregano, and salt in a large zipper lock bag. Carefully add the water. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours.


    • How do you cook dried beans safely?

    Boil beans in fresh water for at least 30 minutes. Note: The toxin is destroyed when boiled at 212 degrees F for 10 minutes, but scientists recommend 30 minutes to be certain the beans reach the proper temperature for the amount of time necessary. Don't use a slow cooker: It likely won't get hot enough.

    How do you remove gas from dry beans?

    3. Beans should be soaked at least 4 hours before cooking. Rinse the soaked beans before pressure cooking. If you forget to soak beans in advance, use the quick-soak method: Cover washed and sorted beans with water in a saucepan and bring to a boil.


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    Answer 2

    I agree it might be much easier to just use a pot.

    That said, I did find on Wiki that 2 hours at 80 C / 176 F will make them safe. I didn't track down the source (it looks legit in the reference) so you'll need to verify yourself.

    https://en.wikipedia.org/wiki/Phytohaemagglutinin

    Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau. This can be reduced to safe levels by correct cooking by boiling unsoaked beans for at least 30 minutes, presoaked beans for 15 minutes, 2 hours at 80 °C (176 °F), or 45 minutes pressure cooked at 15 psi.[5][6] Insufficient cooking, such as in a slow cooker at 75 °C/ 167 °F, may not completely destroy the toxins.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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