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Beans -safety

I just finished cooking some beans in my LeCrueset Dutch oven. I have been called away & won't return for several hours. Since they are still quite warm, can I leave them in the Dutch oven for the afternoon?

asked by Stephanie G about 4 years ago
7 answers 1414 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 4 years ago

Strictly speaking they need to stay at a temperature above 140F the whole time. Can you put them in a very low oven or slow cooker to stay warm (but not overcook)?

3163f85f 9ea0 4c51 a0f1 ea1d9a2a7140  stringio
added about 4 years ago

Wrap the dutch oven in a few towels and put it in your oven (turned off of course). As long as the beans are hot when you put in in there it should stay at a safe temperature for several hours.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added about 4 years ago

Couldn't agree more.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

What liquid did you use? Beans are not a PHF (Potentially Hazardous Food), so Time/Temperature controls aren't hugely important. It's always BEST to avoid the Danger Zone (41 - 140) but even PHF's can be in the zone for 1 hour, according to federal food handling procedures. If you used water to cook the beans, you shouldn't have a problem.

ServSafe Food Manager Certified btw :)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

Begging to differ, any food if cooled improperly runs the risk of becoming a PHF. Time & temperature abuses are the most common source of food-borne illnesses. Two hours are allowed to reduce a food's temperature to 70 degrees or below, then another 4 hours to reduce it to 40 degrees or below. Beans are extremely dense and require some attention and effort to cool under perfect conditions. Several hours at room temperature will not accomplish either of those. People's advice to keep the pot hot is quite accurate if cooling objectives cannot be met.

ServSafe certified instructor ;0)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

I would like to add that 2 hours are allowed to reduce a COOKED food's temperature to 70 degrees or below. Please, Food52 give us an edit function!