K wrote:
Jeff Layman writes

The first time I "cooked" kidney beans 30 years ago I just slow-cooked them,
as I didn't know any better. A night of vomiting resulted - nearly blamed
the butcher for bad mince! Since then I have always "rolling boiled" them
for at least 20 minutes without problem.

Brilliant! It's good to hear from someone who's experienced things at
first hand


It is quite interesting that the pea family provides us with some of the
most delicious and nutritious seeds, and some of the most dangerous
(Ricinus, Abrus).

Carrot and potato families are similarly mixed :-) (eg hemlock and
deadly nightshade resp.)

--
Kay


Runner beans and Kidney beans are the same thing just that Kidney bean
refers to just the seed whilst runner bean /green beans refer to the
immature pods.
When I was young we used to grow Broad beans, not for the beans but to
pick the pods when they were finger size and we would slice them like
runner beans, a bit woolly but they were the first of the year and
tasted good.
David Hill