2, the green color of kidney beans disappears is cooked. The most effective measure to prevent poisoning of kidney beans is to cook cooked through, whether fried, stewed, cold, should be heated to the kidney beans to lose the original raw green, eaten without the smell of beans, can not covet the color or crunchy texture and reduce the cooking time. Cooking, to make the cooker all vegetable beans evenly heated.

3, kidney beans should be blanched in boiling water for more than 10 minutes before cooking, and then take out to cook and eat, frying and cooking should be cooked and boiled through, cooked to the lime green color of the kidney beans disappeared, generally stewed for about 15-20 minutes. What are the toxic substances in kidney beans: saponin: saponin has a strong stimulating effect on the mucous membrane of the gastrointestinal tract and can destroy red blood cells, causing hemolysis. Bean pigment: bean pigment, also known as erythrocyte agglutinin, is a poisonous protein that has a blood-clotting effect and can only be destroyed after a long time of boiling. Nitrite: kidney beans placed for 24 hours or more, which nitrite content increased greatly, can make the blood to form a large number of high iron hemoglobin, can not be combined with oxygen and the loss of oxygen-carrying capacity, resulting in systemic hypoxia, cyanosis and so on. Trypsin inhibitor: this enzyme inhibitor can inactivate trypsin, causing indigestion, stomach distension, nausea, abdominal pain and so on.