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Common bean - Wikipedia, the free encyclopedia (1488 words) |
 | Although in the case of dry beans the ten minutes required to degrade the toxin is much shorter than the hours required to fully cook the beans themselves, outbreaks of poisoning have been associated with the use of slow cookers whose low cooking temperatures may be unable to degrade the toxin. |
| Similarly to other beans, the common bean is high in starch, protein and dietary fiber and an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folate. |
| Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and a myriad of varieties exist. |
| Northarvest Bean Growers Association - Dry Edible Beans (875 words) |
| During the 2001 harvest, it was observed that pinto beans harvested near the end of September were darker than beans harvested near the beginning of September. |
| With both navy and pinto beans at 16% moisture content, there was an increase in breakage with a decrease in temperature. |
| The beans at the bottom of the bins dried down to about 15% first, and then the drying moved to the next stage while the moisture content of the beans at the bottom of the bin fluctuated within a percentage point for the remainder of the drying period. |
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