When it comes to cooking beans, slow cookers are often the go-to method for many home cooks. However, not all beans are created equal, and some should be avoided in your slow cooker. In this article, we’ll explore the types of beans that shouldn’t be cooked in a slow cooker and why.
Understanding the Science Behind Bean Cooking
Before we dive into the types of beans that shouldn’t be cooked in a slow cooker, it’s essential to understand the science behind bean cooking. Beans contain a type of protein called phytohemagglutinin (PHA), which can be toxic to humans if not cooked properly.
Phytohemagglutinin (PHA)
PHA is a natural defense mechanism that helps protect beans from predators. However, it can also cause nausea, vomiting, and diarrhea in humans if ingested in large quantities. The good news is that PHA can be deactivated by cooking beans at high temperatures.
The Role of Heat in Bean Cooking
Heat plays a crucial role in cooking beans. When beans are cooked at high temperatures, the PHA is denatured, making it safe for human consumption. However, not all beans can be cooked at high temperatures, especially in a slow cooker.
Beans That Should Not Be Cooked In A Slow Cooker
While most beans can be cooked in a slow cooker, there are some exceptions. Here are some of the beans that should not be cooked in a slow cooker:
Raw Kidney Beans
Raw kidney beans contain high levels of PHA, making them unsuitable for slow cooker cooking. In fact, raw kidney beans can contain up to 70,000 units of PHA per 100g serving. This is significantly higher than other types of beans, making them a no-go for slow cooker cooking.
However, you can cook kidney beans in a slow cooker if you pre-boil them first. Boiling kidney beans for at least 30 minutes can reduce the PHA levels significantly, making them safe for slow cooker cooking.
Cannellini Beans
Cannellini beans are another type of bean that should not be cooked in a slow cooker. These Italian flat beans contain high levels of sugar, which can caramelize during the slow cooking process, making them unappetizing.
Additionally, cannellini beans can become mushy and unappealing when cooked in a slow cooker. This is because they require high heat to cook evenly, which can be challenging in a slow cooker.
Flageolet Beans
Flageolet beans are a type of French bean that should not be cooked in a slow cooker. These beans contain high levels of sugar and starch, which can make them sticky and unappetizing when cooked in a slow cooker.
Additionally, flageolet beans require high heat to cook evenly, which can be challenging in a slow cooker. It’s best to cook these beans on the stovetop or in a pressure cooker.
Beans That Can Be Cooked In A Slow Cooker
While some beans should not be cooked in a slow cooker, there are many others that can be cooked to perfection. Here are some of the beans that can be cooked in a slow cooker:
Black Beans
Black beans are a popular type of bean that can be cooked in a slow cooker. They contain low levels of PHA, making them safe for slow cooker cooking. Black beans are also high in fiber and protein, making them a nutritious addition to any meal.
Pinto Beans
Pinto beans are another type of bean that can be cooked in a slow cooker. They contain low levels of PHA and are high in fiber and protein. Pinto beans are also relatively inexpensive, making them a great option for those on a budget.
Best Practices for Cooking Beans in a Slow Cooker
When cooking beans in a slow cooker, it’s essential to follow some best practices to ensure they turn out perfectly. Here are some tips to keep in mind:
Sort and Rinse the Beans
Before cooking beans in a slow cooker, it’s essential to sort and rinse them. Remove any debris or stones from the beans and rinse them with cold water.
Soak the Beans (Optional)
While some beans can be cooked directly in a slow cooker, others may require soaking. Soaking beans can help reduce the cooking time and make them more digestible.
Use the Right Liquid
When cooking beans in a slow cooker, it’s essential to use the right liquid. Use a ratio of 1:4, with 1 cup of beans to 4 cups of liquid. You can use water or broth, depending on your preference.
Season the Beans
Finally, it’s essential to season the beans when cooking them in a slow cooker. Use aromatics like onion, garlic, and spices to add flavor to the beans.
Conclusion
While slow cookers are a great way to cook beans, not all beans are created equal. Some beans, like kidney beans, cannellini beans, and flageolet beans, should not be cooked in a slow cooker due to high levels of PHA or other factors. However, there are many other beans that can be cooked to perfection in a slow cooker, including black beans and pinto beans. By following some best practices, you can cook delicious and nutritious beans in your slow cooker.
By understanding the science behind bean cooking and following the tips outlined in this article, you can create delicious and nutritious meals in your slow cooker.
What types of beans should not be cooked in a slow cooker?
The types of beans that should not be cooked in a slow cooker include kidney beans and cannellini beans, specifically unsoaked, dry, raw kidney beans as they contain a high amount of a toxin called phytohemagglutinin (PHA). Additionally, other beans such as Lima beans, black beans, and a few others can also produce an unpleasant texture when cooked in a slow cooker.
These beans are generally safe to cook in a slow cooker if they’re pre-soaked overnight, and more importantly, if you boil them for a certain period first before placing them in the slow cooker. However, it is safer to cook such beans using a stovetop or an oven rather than a slow cooker.
Why is it not recommended to cook kidney beans in a slow cooker?
The primary reason kidney beans should be cooked with care and caution is because of the phytohemagglutinin (PHA) toxin present in its dry, raw form. Phytohemagglutinin is known to cause severe side effects in humans in large amounts and slow cookers do not maintain a consistent heat high enough to sufficiently break down the toxin.
A more manageable way to minimize exposure to PHA from eating raw kidney beans would be through boiling the beans at a higher heat for at least 30 minutes before eating. This boiling time could bring down PHA levels to a more acceptable low and, thus making it safe to be cooked in a slow cooker.
Are there other ways to prevent PHA toxicity from kidney beans?
Other than boiling, there are multiple ways to prevent PHA toxicity from developing from consuming raw kidney beans. For instance, beans that are soaked overnight in water for a long time, or better yet, water that is regularly changed may decrease PHA concentration significantly.
One other way to achieve this is to wash these beans thoroughly until the water is clear to minimize total PHA in the beans and keeping them frozen for a few days might help reduce levels still.
Can other types of beans still be cooked in a slow cooker?
Fortunately, yes, many types of beans can still be cooked safely and tastefully using a slow cooker. Some examples of such beans include pinto beans, black-eyed peas, or green lentils, just make sure you’re working with soaked beans, such that they cook quickly and retain much of their nutritional value.
These types of beans may even end up tasting far better when cooked in a slow cooker than via stovetop cooking because of its ability to extract and fuse different flavors over many hours.
How should I adapt the cooking time when using beans other than kidney beans?
A good approach when adapting to other beans is to first consult the package instructions to see what is recommended for soaking time, total cooking hours, as well as suitable liquid measurements to ensure proper texture retention in the bean. Overcooking beans are extremely common.
You can also consult cookbooks for guideline procedures as every new ingredient is different. Keep some extra time between each observation of tenderness, usually 30 minutes, for when all else fails and when necessary add water to your mixture to balance any increased dryness resulting from excessive time spent.
Is a pressure cooker or Instant Pot a more suitable option for cooking these beans?
A pressure cooker is faster and significantly more efficient in cooking beans compared to a slow cooker because they can achieve high temperatures to fasten cooking time. Soaking beans and pressure cooking can cut down bean preparation time to under an hour in total while serving you perfectly cooked, tender beans.
While slow-cooking time and nutrition are compromised, with pressure-cooked foods it is easier, safer to eat beans like Lima beans quickly without the associated prolonged phytates breakdown risks of such beans eating times from when they’re raw and contain phytic acid in beans since research shows foods with it retain very high minerals even after quick cook which benefits eating instantly.