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Post by maicerochico on Dec 9, 2013 22:35:54 GMT -5
I was reading up on hyacinth beans and their toxicity when I found this link.:
www.eattheweeds.com/hyacinth-bean-purple-protein-and-more-2/
Apparently, both white and black cultivars are edible at all stages, but the seeds need different amounts of preparation depending upon how mature they are.
Now that I know this, I will start substituting lablabs for some of my Phaseolus varieties since nothing seems to bother the former. |
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Post by blueadzuki on Dec 10, 2013 8:08:52 GMT -5
Also depending on the mature seed color, in general the darker colored the seed when mature, the longer you'll need to cook it to destroy enough of the cyanide to make them safe. White seeded ones take less time (probably why most of the dry lablabs sold in bulk in Indian stores are white) so you can get away with a little less time. The black seeded ones need a bit more (in fact some of the really black ones might need a third change of water.)
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