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  • WARNING - boil dried beans first!

    Recipes are arranged by cuisine; I haven't tried any of the recipes yet, but it looks like an interesting cross-section. Not as many pictures as one would like in a cookbook, though... I did want to mention, though, that the author seemed not to be aware of the risk of food poisoning from slow-cooking dried beans (especially kidney beans and cannellini beans). Dried beans contain a toxin called phytohaemagglutinin, or kidney bean lectin, that will make you quite sick - and in fact, slow cooking actually increases the beans' toxicity. Even four or five raw beans are enough to induce nausea, vomiting and diarrhoea. Fortunately, all you need to do to eliminate the toxin is soak your beans overnight, drain them off, then boil them in fresh water for at least 10 minutes; then they're safe to go into the slow cooker. (Tinned beans are already safe.) Better than inflicting upon everybody a night on the toilet...

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