Originally Posted by cookingnewbie
What does cooking beans (instead of just soaking them) do to them?
I mean, I'm sure that there's a reason (actually I'm not. that's why I'm asking) like food poisoning; but it would still be cool to know if soaked but uncooked beans are edible.
I assume you're talking about dried beans and not fresh beans? Cooking alters the charbohydrates and starch, and the degree of hydration. Depending on the bean - it's not always a matter of toxins - it's about digestibility. If you want to get into the technical stuff - check to see if your local library has a copy of Harold McGee's On Food and Cooking.
Other foods that can be soaked, but are not really edible for the same reasons, include: pasta, oats, cornmeal, rice, cream of wheat, etc.