Beans have to be carefully processed? I soak them in a half-gallon Ball jar for at least a day, but that's pretty much it. I usually swap the water out a few times because I procrastinate pretty badly when it comes to cooking and the water gets murky after half a day or so. If I haven't cooked them by the next morning I toss them in the fridge so that they don't start smelling sour.
What have I been neglecting to do, and when should I expect it to kill me?
>Poisoning can be induced from as few as five raw beans, and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained (profuse), followed by diarrhea.
Another issue might be that the water used for soaking, will froth up, and start to smell bad. This happens if it is let standing for longer than 12 hours usually.
Why is everyone constantly tossing (or banging etc) things when they're cooking? I'm usually very careful with my cooking ingredients and handle them delicately and with calm, measured motions. I'm especially careful when I'm chopping up things with a small cleaver or a very big knife, say, or when I'm frying things. I would never dare "bang" something in the oven (as I've seen a few recipes instruct).
Actually the lacto-fermentation process that you're starting to do to the beans is great for getting rid of the phytic acid and other "anti-nutrients". Just rinse them and add clean water before cooking them. Tossing in a teaspoon of baking soda will off set any acid produced from the process which might cause the beans to remain too firm while cooking.
Yes, they are poisonous raw. Not a real problem because they are swallowed will go out again entire but you can't made bread from beans without a lot of troubles
