I’m making a kidney bean dish for dinner and decided to switch up my routine. Instead of my usual quick hot soak, I started with a 24-hour cold soak in the fridge. My original plan was to use the slow cooker, but I recently learned about a toxin called phytohaemagglutinin. To destroy it, the beans must be boiled vigorously on the stovetop for at least 10 minutes. Since I have to boil them on the stove anyway, I’ll finish the entire dish there, as I’ve always done.
