Tryna start bringing lunch into the office instead of buying a sandwich every day and I figure I might as well try to make it vegan if I can

Death to America

    • StewartCopelandsDad [he/him]
      ·
      edit-2
      2 years ago

      Most beans do need to soak overnight but you can do them in an instant pot or pressure cooker for 40 minutes, no soak required. Lentils are smaller so less cooking required.

      • AmericaDelendeEst [any]
        ·
        edit-2
        2 years ago

        from what I'm reading it's less that they're smaller and more that they don't have nearly as many lectins in them so cooking them without a soak is usually sufficient to avoid toxicity issues

        edit: anyone about to read this comment chain and think "oh I don't need to soak my beans thanks debate bro" the FDA literally recommends a 5+ hour soak for raw kidney beans, specifically in their manual about food borne illness. Other beans you might be able to get away with because they have much lower lectin content. Kidney beans will have literally 3-120 times as much as any other bean. Even fully cooked kidney beans have lectin content comparable to uncooked lentils.

        Studies done by British scientists suggest that beans should be soaked in water for at least 5 hours, the water poured away, and the beans boiled in fresh water for at least 30 minutes

        https://www.fda.gov/media/83271/download

        • StewartCopelandsDad [he/him]
          ·
          2 years ago

          oh forgot about that. I see some sources saying lectin is deactivated after like ten minutes of boiling, which is well below cook time of most beans, but I also see sources warning about undercooked beans causing poisoning. Kidney beans boiled for 10m would be practically inedible I think, someone should take one for the team and see if that ten minute figure is accurate.

          Regardless, cook them until they're soft and you'll be fine

          • AmericaDelendeEst [any]
            ·
            2 years ago

            I think it's dependent on the amount of lectins, kidney beans have like 100+ times as much as lentils so I would definitely not trust them all to break down in 10 minutes unless maybe via pressure cooking

            • StewartCopelandsDad [he/him]
              ·
              2 years ago

              this source says 15m for kidney beans. this one shows 10m for soybeans, which may be where sites like this get stuff like "Dried [unspecified] beans have to be soaked and then boiled for at least ten minutes." none of this seems worth caring about because lectins are destroyed way before the beans are soft enough to eat

              • AmericaDelendeEst [any]
                ·
                2 years ago

                all of that is specifically after pre-soaking the beans, none of that is saying "the lectin is deactivated after x minutes" without specifically mentioning pre-soaking them OR pressure cooking them (which utilizes much higher temperatures than boiling).

                it's worth caring about so that someone doesn't misread, cook their unsoaked beans for 30-60 minutes thinking they're fine, and then shit themselves to death (or at least have a really unpleasant time)

                people can and do get food poisoning from eating undercooked beans so it's not like cooking long enough for them to be palatable is sufficient, people soak them for a reason

                • StewartCopelandsDad [he/him]
                  ·
                  2 years ago

                  it’s worth caring about so that someone doesn’t misread, cook their unsoaked beans for 30-60 minutes thinking they’re fine, and then shit themselves to death (or at least have a really unpleasant time)

                  In my experience unsoaked beans are still hard after such a short cook time. I would guess the people getting food poisoning are using slow cookers well below boiling. Graph in soybean source shows this is heavily temperature dependent.

                  Here is an old article where the author cooks unsoaked black beans. They aren't edible until after two hours of simmering. Black beans are smaller than kidney beans and cook faster; you'd have to cook unsoaked kidney beans longer than two hours. If a soak (which can be done in one hour with the "power soak" method) and fifteen minutes at temp is sufficient to destroy kidney bean lectin, then of course two hours at temp does too.

                  • AmericaDelendeEst [any]
                    ·
                    2 years ago

                    idk what your argument is, people are literally getting food poisoning from their cook times being insufficient,

                    Graph in soybean source shows this is heavily temperature dependent.

                    mentions nothing about soak or lectin content, tbh this was the worst source

                    If a soak (which can be done in one hour with the “power soak” method

                    idk what this is but google indicates it's a pressure cooker thing which, again, uses higher temperatures than are otherwise possible

                    idk why we're arguiong I'm too drunk to continue the point is soak yer dang beans because they have literal poison in them and make sure you know what you're doing

                    ricin is a got dang lectin, bobby :Bwaaa:

                    • StewartCopelandsDad [he/him]
                      ·
                      2 years ago

                      mentions nothing about soak or lectin content, tbh this was the worst source

                      The text specifies that these beans were soaked.

                      idk what this is but google indicates it’s a pressure cooker thing which, again, uses higher temperatures than are otherwise possible

                      Nothing to do with pressure cookers, it's the modern name for "quick soak" described in that article. As seen here, here. Some people are doing the same thing with an instant pot, bringing it to a boil and then letting it sit. You don't need to soak beans before boiling as long as they're fully cooked.

                      People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak. Source:

                      In seven of the incidents the beans were soaked prior to cooking, although in one instance for 3 h only (episode 3) and the subsequent cooking periods varied. In two instances the beans were soaked but not cooked prior to consumption (episodes 5 and 6). In only one incident was it stated that the beans were boiled (episode 2).

                      • AmericaDelendeEst [any]
                        ·
                        edit-2
                        2 years ago

                        The text specifies that these beans were soaked

                        Oh my fucking god, yes, I know, and you don't, you specifically avoid mentioning it

                        haven’t tried the “Quick Soaking Beans or Power Soak” method yet. But basically, just bring a pot of water to boil, add your beans, and then let them boil for about three minutes. After boiling, remove the beans from the stove and let them sit in the hot water for 2-6 hours. This method apparently removes 80 percent of complex bean sugars. How does that toot your horn?

                        Lmao literally advises 2-6 hour soak despite PoWeR sOaKiNg

                        People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak. Source:

                        I'm going to go with the multiple sources you literally yourself cited indicating the need for a soak instead of just telling people "yea brah just cook them 10 minutes"

                        Also

                        In only one incident was it stated that the beans were boiled (episode 2).

                        Wow fam looks like that boiling temp really does the job 100%

                        Have fun getting people sick

                        • StewartCopelandsDad [he/him]
                          ·
                          2 years ago

                          Graph in soybean source shows this is heavily temperature dependent.

                          mentions nothing about soak or lectin content, tbh this was the worst source

                          The text specifies that these beans were soaked.

                          Oh my fucking god, yes, I know, and you don’t, you specifically avoid mentioning it

                          I relied on this source specifically and only for this graph shape and did not "specifically avoid" the fact that it was about soaked soybeans. Why would soaking overnight radically change the shape of temp-time curve? The graph will look similar for same aqueous reaction in unsoaked kidney beans.

                          The "power soak" thing is the same as the LA Times author did: bring to a boil, let sit one hour. Bon Appetit appears to have coined the phrase, so take their definition as authoritative since you are not familiar with it firsthand. I defined the term so you know what I mean; don't play Reddit semantics games.

                          I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick, and plenty of evidence of people doing that and not getting sick. So we have an upper bound. For unsoaked beans, the 15 minute cook time for lectin deactivation in soaked beans is a lower bound. Because quick soaking (15m additional water time) is effective, I think the lectin deactivation time in unsoaked kidney beans is probably below the 30 minute mark at 100C, far faster than the beans soften. What do you think the lectin deactivation time in unsoaked kidney beans is? If you think it's something stupid, I will happily eat a couple hard-ass unsoaked kidney beans at the 30m mark if you promise to apologize when I don't get sick. You reason like you're still drunk.

                          • AmericaDelendeEst [any]
                            ·
                            2 years ago

                            I relied on this source specifically and only for this graph shape and did not “specifically avoid” the fact that it was about soaked soybeans

                            you specifically avoid mentioning soaking beans at all, for some weird fucking reason, despite citing scientific studies which explicitly indicate pre soaking the beans to achieve the lectin deactiviation time tables you are stating

                            Why would soaking overnight radically change the shape of temp-time curve?

                            Why would your own sources continue to soak them if it were entirely unnecessary

                            The graph will look similar for same aqueous reaction in unsoaked kidney beans.

                            k bro

                            The “power soak” thing is the same as the LA Times author did: bring to a boil, let sit one hour

                            wow sounds like it's still soaking hmm curious

                            I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick

                            beans were boiled, still got sick, your own source lmao

                            15m additional water time

                            weird how you literally state it as boil, soak for an hour plus, but now say "15m additional time"

                            If you think it’s something stupid, I will happily eat a couple hard-ass unsoaked kidney beans at the 30m mark if you promise to apologize when I don’t get sick.

                            have fun since you're literally ignoring all your own sources re: power soaking

                            You reason like you’re still drunk.

                            you reason like a dipshit and I wish you'd stop responding so I wouldn't be forced to see it because this site doesn't let me just block you or deactivate inbox response

                            I'm done, ignoring your next response

                            • StewartCopelandsDad [he/him]
                              ·
                              2 years ago

                              Why would soaking overnight radically change the shape of temp-time curve?

                              Why would your own sources continue to soak them if it were entirely unnecessary

                              that's just how people cook beans, of course they test it that way. as you will learn from reading literally any recipe, soaking beans makes them softer.

                              I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick

                              beans were boiled, still got sick, your own source lmao

                              You really think that this person boiled unsoaked beans for two hours and got sick? (a) that's not specified in the source and (b) why would beans take 15 minutes to be safe when soaked, but more than two hours when not soaked?

                              15m additional water time

                              weird how you literally state it as boil, soak for an hour plus, but now say “15m additional time”

                              Per LA Times, if you cook black beans without soaking it takes two hours. If you quick soak, it takes 1 hour + 1h15m. 15m additional water time.

                              Absolutely insane behavior. Eight pathetic line-split Redditor rebuttals but you're afraid to take a position on how long unsoaked kidney beans need to be cooked. Get it together man.

                              • AmericaDelendeEst [any]
                                ·
                                edit-2
                                2 years ago

                                that’s just how people cook beans, of course they test it that way. as you will learn from reading literally any recipe, soaking beans makes them softer.

                                lol k guy who forgot beans have lectins to begin with

                                Per LA Times, if you cook black beans without soaking it takes two hours. If you quick soak, it takes 1 hour + 1h15m. 15m additional water time.

                                all over the place with the damn beans, kidney beans have 30,000-70000 HAU of lectins, idk what black beans have but I guarantee it's significantly lower

                                guess what, even fully fucking cooked kidney beans still have a lectin content of 200-400 HAU, in the range of entirely uncooked lentils, but go off believing it's all 100% destroyed by a 10 minute boil

                                go off ignoring the fucking function of your power soak

                                Absolutely insane behavior

                                Eat my fucking asshole

                                  • AmericaDelendeEst [any]
                                    ·
                                    2 years ago

                                    I told you, I'm fucking done you debate bro piece of shit, the fucking FDA literally recommends a 5 hour soak for raw kidney beans, to prevent illness, not for fucking palatability

                                    Studies done by British scientists suggest that beans should be soaked in water for at least 5 hours, the water poured away, and the beans boiled in fresh water for at least 30 minutes

                                    https://www.fda.gov/media/83271/download

                                    If the massive amounts of lectins in kidney beans are fully deactivated by a 10 minute boil (the presence of 200-400 HAU in fully cooked beans should tell you that they fucking aren't) then why recommend throwing out the water? Just drink that shit up, you fucking moron

                                    • StewartCopelandsDad [he/him]
                                      ·
                                      edit-2
                                      2 years ago

                                      How long do unsoaked kidney beans need to be cooked at 100C? Take a position, coward.

                                      I’m done, ignoring your next response

                                      you can't even commit to not replying. what do you do for fun, road rage?


                                      bonus:

                                      The syndrome usually is caused by ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. Several outbreaks have been associated with beans cooked in slow cookers (i.e., countertop appliances that cook foods at low temperatures for several hours) or in casseroles that had not reached an internal temperature high enough to destroy the glycoprotein lectin.

                                      Remember when I said "People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak"?

                                      • AmericaDelendeEst [any]
                                        ·
                                        2 years ago

                                        the fda just recommends a 5 hour soak, specifically mentioning to throw away the water used, for no reason, just fun, just to make people waste water

                                        power soak some beans and drink it hope it makes you shit yourself to death

                                        • StewartCopelandsDad [he/him]
                                          ·
                                          2 years ago

                                          are you drinking bean water normally? even from a can you drain and rinse lol.

                                          How long do unsoaked kidney beans need to be cooked at 100C? Are you afraid to commit and be proven wrong? I've avoiding directly wishing you harm because I expect it's against site rules. I will not do it in this comment either. If you're right, pick a number and cause me harm irl. Otherwise go seethe somewhere else.

    • AmericaDelendeEst [any]
      ·
      2 years ago

      most legumes have lectins, which are proteins which can bind to carbohydrates and cause a lot of various issues if ingested. Kidney beans in particular have a shitload compared to lentils

      The FDA suggests that while legumes like kidney beans contain between 20,000 and 70,000 hau (hau being the unit of toxic measure), raw lentils have a far lower amount of lectin that is somewhere between 513 and 617 hau. source

      so kidney beans are soaked for a long period of time to cut down on the cooking time necessary to break all that down

      soy beans apparently have the same issue and also need to be soaked for like 8+ hours before being cooked

    • Frank [he/him, he/him]
      ·
      2 years ago

      Yeah I don't think Lentils are nearly as hard core as beans. I used to put red lentils in to my rice cooker alongside the rice and they'd cook in about the same amount of time.

    • MattsAlt [comrade/them]
      ·
      2 years ago

      You just soak beans overnight or there's a few hours method where you boil. For lentils, you'll be under an hour unless you're cooking a monster amount