I'd like to cook beans from dried, but I see a lot of contradictory safety advice about neutralising the toxins that occur in raw beans.
- Rolling boil for 5 mins before simmering until tender.
- Rolling boil for 10 mins before simmering until tender (that's what's on the cooking instructions on the back of my pack of cannellini beans, for example)
- Rolling boil for 30 mins... (that was the FDA)
- Just bring to a boil then simmer (lots of American recipe sources recommend this)
I assume there's maybe a trade off between safety/pleasantness i.e. hard boiling for longer at the start might result in less nice beans, but a lesser chance of poisoning?
Can anyone clarify the science on this? Why does advice vary so widely?