Is it safe to eat raw green beans which have been in brine at room temperature?
I've had some raw green beans in a brine solution for about one week at room temperature. Are they at risk for botulism? Can I put them into a vinegar solution and pickle them, or should I cook them first?
Best Answer
If you are at about 3-4% salt or higher and this sat around for a week, you probably have some lacto-fermented green beans. They are technically pickled. Botulism will not thrive in a salt/acid environment.
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Can you get botulism from pickled green beans?
No. Green beans are a low-acid food and require the higher temperature from a pressure canning process for a pre-determined length of time in order to destroy the potentially deadly bacterial spores of Clostridium botulinum, unless they are adequately pickled.Can you get botulism from canned green beans?
In a news release, the FDA states that the canned green beans may cause botulism if consumed.Are raw green beans poisonous?
Thus, while eating small amounts of raw green beans may be safe, it's best to avoid them to prevent any potential toxicity. Raw green beans contain lectins, which may trigger symptoms like nausea, diarrhea, vomiting, or bloating. As such, you shouldn't eat them raw.Can green beans sit in water overnight?
Letting dried beans sit overnight in a bowl of cold water does nothing to improve their flavor or their texture. In fact, it does quite the opposite. While soaking shortens the unattended cooking time of beans somewhat, the time saved is marginal and there are no other labor-saving benefits.Green Bean Recipe for people who hate green beans
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