Just the weather for stew

franky

Information on Red Kidney Bean Poisoning

taken from http://www.foodreference.com/html/artredkidneybeanpoisoning.html



Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.

As few as 4 or 5 beans can bring on symptoms. Onset of symptoms varies from between 1 to 3 hours. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous.

The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80 degrees C. may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C..

All persons, regardless of age or gender, appear to be equally susceptible; the severity is related only to the dose ingested.

No major outbreaks have occurred in the U.S. Outbreaks in the U.K. are far more common, and may be attributed to greater use of dried kidney beans in the U.K., or better physician awareness and reporting.

NOTE: The following procedure has been recommended by the PHLS (Public Health Laboratory Services, Colindale, U.K.) to render kidney, and other, beans safe for consumption:
*Soak in water for at least 5 hours.
*Pour away the water.
*Boil briskly in fresh water for at least 10 minutes.
*Undercooked beans may be more toxic than raw beans.

Bogof_Babe

Thank you so much everyone, for the links and info.  It's pretty scary isn't it?  The kidney beans reaction sounds just like what Quorn did to me  :-[.

Isn't it awful when you have to pluck up the courage to try a new cooking thing? ???  Still I suppose if it wasn't that, it would be salmonella, or CJD .

(Modified as cattle get BSE, people get CJD - I think :-[)

vanoonoo

My favourite winter warmer soup is apple & parsnip. It's yummy.

This is my favourite "casserole". I put it in "   " because it's not a casserole in the traditional sense.
Sausage & apple "casserole"

You need:
Sausages - Any type. Whatever your favourites are/what's on BOGOF
Apples - Any. I use Braeburns or Coxs. Allow 1/2 to 1 apple per person, cut into wedges.
Onion - red or white. Again cut into wedges & allow 1/2 onion-ish per person
Chicken oxo made up into about 2 pints with big spoonful of wholegrain mustard & another of cranberry sauce stirred into it. Looks vile.

Use big/deep frying pan or casserole dish for this.

Fry off the sausages. When nearly cooked add the onion wedges, then the apple wedges. Allow to cook for about 5 minutes then pour the stock/mustard/cranberry mix over the top. Let it cook til the stock reduces down to a nice sticky gravy.

I serve it in giant yorkshire puds.

thanks so much for this idea lucie - I made it with my pork mince last night and reheated it today served with jacket spuds and it is lovely! adapted as follows and yes - that mixture of stock and mustard and cranberry sauce is horrid looking!!!

Ingredients:
1lb pork (minced)
1 red onion peeled and finely chopped
one medium egg, beaten
2 large onions peeled and quartered
4 apples cored and quartered peeled if you like(any variety, preferably eating apples)
1 tablespoon of whole grain mustard
1 tablespoon of cranberry sauce
1 chicken stock cube
2 pints of hot (boiled) water

Directions:
mix the pork mince, red onion and egg together and separate into approx 20 meatballs (about a rounded dessertspoonful size), chill in fridge till slightly firmer than they were

fry the meatballs to brown in a non stick pan

put onion and apple quarters in with browned meatballs and cover with chicken stock liquid that you have added the cranberry and mustard to.

simmer until you cant wait any longer making sure that the meatballs are thoroughly cooked

crana9

mine (which i am eating as we speak) i made the other day was very yummy, cheap, and healthy. and vegetarian too. obviously you dont have to use exactly the same veg or proportions!

Fry 2 chopped onions and a bit of garlic in some oil until the garlic is soft. Add 2-3 medium potatoes cut into smallish cubes (not tiny, just under 1cm or so), 3 medium carrots cut into chunks (I dont peel the potatoes/carrots, just scrub them well and cut off any manky bits), 1/4 - 1/2 a white cabbage, and about 4 tablespoons of pearl barley (you can get this from health food shops normally and some supermarkets).

Add 1 or 2 stock cubes (or home made stock if you are so inclined. if you get cubes I don't think much to the value type ones. get a decent brand unless you happen to find some good value ones) and boiling water to cover all the veg and then a bit extra.

Boil until the veg and barley are tender. Add more water or cover the pot if it's getting too dry and stir every now and then so it doesn't stick. If you have some, add some chopped parsley just before the end.

Really nice with a couple of small cubes of cheese stirred in just before you eat it so it starts to melt.

It also keeps well in the fridge for a couple of days and microwaves up well, just tends to be a bit less runny! but I like mine quite stiff

other veg that work well... leeks.. parsnips.. kale..

vanoonoo

Out of curiosity, what is the difference between a stew & a casserole?  

delia tells me:

http://www.deliaonline.com/ingredients/food/a_0000001407.asp

vanoonoo

no thanks necessary and I can't take the credit - glad told us about it here

http://forum.moneysavingexpert.com/cgi-bin/yabb/YaBB.cgi?board=Oldstyle;action=display;num=1096536152

I quite like delia - she's nice and reliable and her recipes all seem to work properly unlike some others that shall remain nameless!

whilst i am thinking about stews and casseroles, is a hotpot only a hotpot when its got potatoes on top?

Littlemiss-lotsofdebt

I know that we've done menu planning to death in the past but I've hit a serious plateau (sp?). I feel that I'm cooking the same meals month in month out and could probably do my monthly shop blindfolded. I'm trying to lose weight but always crave warm, hearty foods when it starts getting colder and darker. OH won't eat things like lentils, pulses, soya mince etc and will eat veg albeit grudgingly. I'll eat pretty much anything - hence the need to lose weight, the only thing we both detest is pork.

Would any of you be willing to post your Winter meals and give me some much needed inspiration?

mah_jong

I always get the soup pan out round September and its in use for the next six months!!!

My faves are the lentil and cumin but the traditional broth goes down well with others! i will make soup out of anything!

Linda32

Its abit boring but I love roast dinners when the weather is cold. Chicken is healthy and cheap as well.

greenpixey

My favorite winter stew

Chunky Winter Vegetable Stew
Serves 4

1 Onion, chopped
426ml (3/4pt stock made with oxo cube)
2 garlic cloves, chopped
3 turnips
2 Carrots, sliced
283g (10oz parsnips) sliced
454g (1lb potatoes) peeled & chopped (I usually have swede rather then potatoes)
85g (3 oz) red lentils
2 x 400g (14oz) cans chopped tomatoes
227g (8oz) mushrooms, quatered
1tsp dried or 1tbsp freshly chopped basil
1tsp dried or 1tbsp freshly chopped oregano

Place the onion and half of the stock into a large saucepan, bring to the boil and simmer for 10 min. Stir in the remaining stock, garlic, turnip, carrots, parsnips and potatoes. Bring back to the boil and simmer for 5min. Remove from the heat and stri in the remaining ingredients. Place back on the heat, bring to the boil and simmer for 30 min or until vegetables and lentils are cooked to the desired consistency.