CAUTION: Dried beans must be properly cooked to neutralise toxic phytohaemagglutinin.

Soak first: Soak dried beans in cold water for at least 8 to 12 hours, then discard the soaking water.

Boil vigorously: Boil the drained beans in fresh, rolling boiling water (100°C) for at least 10 to 20 minutes (especially critical for kidney beans) to break down the toxin.

Avoid slow cookers: Never cook raw dried beans in a slow cooker or crockpot, as low temperatures fail to destroy the toxin and can actually increase toxicity.

Simmer until tender: After the initial vigorous boil, lower the heat and simmer until the beans are soft and completely cooked through.

Ingredients: Organic Haricot Beans. May contain traces of other allergens.