I just got a slow cooker & was super excited to try a recipe for red beans & andouille sausage.
I soaked the beans last night & this morning I put everything in the slow cooker. I looked at the instruction manual for how to set the thing & then flipped through the "tips." I notice something about boiling red beans before cooking them in the slow cooker!
I didn't have time at that point, so I just turned the thing on low & set the cooking time.
Well, I did some poking around on-line & found this! Apparently there is a toxin in many beans but particularly in red beans -- eating them raw or (worse!) cooked at a low temperature can make you really sick. The article I found suggests that there haven't been outbreaks in the US so I'm not sure what to do now!
Has anyone had experience with getting sick from slow-cooked red beans or (to the contrary) has anyone NOT boiled their red beans & not gotten sick?
Thanks! I really hope we can eat our first slow-cooked dinner tonight but I don't want to risk making the whole family ill!!