Beans -safe or dangerous?

[Puggles]

(Mod edit) moved from 'What did you cook or eat today? (January 2026)' (KKA)

I'm doing this red beans and rice recipe I found on this forum, and was also doing some light googling before starting it and saw something that if you're working from a dry bean, you're supposed to do a "hard" boil of the beans for 10 minutes after they soak before doing the recipe. I've never heard of this. Apparently, beans contain "Lectins?" and they are toxic. I didn't realize this recipe could be "dangerous."

 

[Z-Cook]

I'm doing this red beans and rice recipe I found on this forum, and was also doing some light googling before starting it and saw something that if you're working from a dry bean, you're supposed to do a "hard" boil of the beans for 10 minutes after they soak before doing the recipe. I've never heard of this. Apparently, beans contain "Lectins?" and they are toxic. I didn't realize this recipe could be "dangerous."

Destroyed by heat. As long as the soak water is tossed no need to boil and toss again.

 

[Barriehie]

I'm doing this red beans and rice recipe I found on this forum, and was also doing some light googling before starting it and saw something that if you're working from a dry bean, you're supposed to do a "hard" boil of the beans for 10 minutes after they soak before doing the recipe. I've never heard of this. Apparently, beans contain "Lectins?" and they are toxic. I didn't realize this recipe could be "dangerous."

I've never heard of hard boiling, at least not in the part of Louisiana I'm from. Lectins are anti-nutrients.

 

[badjak]

I've heard this as well.
But if I remember correct, it's only really important with kidney beans

 

[Barriehie]

I've heard this as well.
But if I remember correct, it's only really important with kidney beans

I just eat them. I'm fine!

 

[karadekoolaid]

I'm doing this red beans and rice recipe I found on this forum, and was also doing some light googling before starting it and saw something that if you're working from a dry bean, you're supposed to do a "hard" boil of the beans for 10 minutes after they soak before doing the recipe. I've never heard of this. Apparently, beans contain "Lectins?" and they are toxic. I didn't realize this recipe could be "dangerous."

The highest lectin content in beans is, apparently, kidney beans. Lectin won't kill you (despite what the FDA says) but it might, just possibly, cause an upset stomach, which is why a hard boil for about 10 minutes works to kill off the evil lectins. They're not dangerous; at least, no more dangerous than eating raw eggs, raw beef, day old rice, etc.
I eat loads of beans, lentils, peas, etc. (which is probably why I f**t about a lot) but I've never had an issue on over 50 years.

 

[Barriehie]

The highest lectin content in beans is, apparently, kidney beans. Lectin won't kill you (despite what the FDA says) but it might, just possibly, cause an upset stomach, which is why a hard boil for about 10 minutes works to kill off the evil lectins. They're not dangerous; at least, no more dangerous than eating raw eggs, raw beef, day old rice, etc.
I eat loads of beans, lentils, peas, etc. (which is probably why I f**t about a lot) but I've never had an issue on over 50 years.

Agree and although I don't f**t around a lot the first one rattles the windows!

 

[SatNavSaysStraightOn]

Agree and although I don't f**t around a lot the first one rattles the windows!

Savoury, as in the herb, is something that is often included in middle eastern cooking because it helps to reduce those issues. I now grow the winter savoury (frost hardy). I've not managed to get seeds for summer savoury which is an annual. But it is a worthy addition if you can source it.

 

[Barriehie]

Savoury, as in the herb, is something that is often included in middle eastern cooking because it helps to reduce those issues. I now grow the winter savoury (frost hardy). I've not managed to get seeds for summer savoury which is an annual. But it is a worthy addition if you can source it.

Thank you. I found a seller but they're all out of both types.

 

[Puggles]

The highest lectin content in beans is, apparently, kidney beans. Lectin won't kill you (despite what the FDA says) but it might, just possibly, cause an upset stomach, which is why a hard boil for about 10 minutes works to kill off the evil lectins. They're not dangerous; at least, no more dangerous than eating raw eggs, raw beef, day old rice, etc.
I eat loads of beans, lentils, peas, etc. (which is probably why I f**t about a lot) but I've never had an issue on over 50 years.

I read something interesting, that hard 10-minute boil, after the soak, not only helps to kill off the lectin, but also gets rid of a sugar that is in the beans that's hard for us to digest and is a major contributor to

 

[medtran49]

Never heard of this and never had a problem.

 

[karadekoolaid]

Here's a note from the FDA (In America) :

• Beans (Phytohaemagglutinin): Phytohaemagglutinin (PHA) is a lectin found in raw or undercooked beans. Lectins are proteins that bind to carbohydrates and some plants produce them as a natural defense mechanism. In canned and properly cooked kidney beans, the low levels of PHA won’t affect you. But at high levels in raw beans, PHA can lead to nausea, severe vomiting, and diarrhea. Soaking the beans for a minimum of 5 hours and then boiling them in fresh water for at least 30 minutes will remove and destroy this toxin.

I found something similar in the UK. Important points to consider:
I really don't think anyone would eat a raw bean. In most cases, we probably never even find them in markets/supermarkets.
Evidently, dumping dried, soaked beans in a slow cooker is not advisable. They need to be boiled.
I've never had an issue with beans of any kind, but some people believe (or have actually experienced) that they cause digestive problems. I always soak overnight and cook in boiling, or close to boiling water, until they're soft. That might take 40 minutes or more, especially for black beans.

 

[SoCalZone10]

Fava beans are the only beans I have to be careful, I grow them for the soil improvement.
.

 

[Puggles]

Here's a note from the FDA (In America) :

• Beans (Phytohaemagglutinin): Phytohaemagglutinin (PHA) is a lectin found in raw or undercooked beans. Lectins are proteins that bind to carbohydrates and some plants produce them as a natural defense mechanism. In canned and properly cooked kidney beans, the low levels of PHA won’t affect you. But at high levels in raw beans, PHA can lead to nausea, severe vomiting, and diarrhea. Soaking the beans for a minimum of 5 hours and then boiling them in fresh water for at least 30 minutes will remove and destroy this toxin.

I found something similar in the UK. Important points to consider:
I really don't think anyone would eat a raw bean. In most cases, we probably never even find them in markets/supermarkets.
Evidently, dumping dried, soaked beans in a slow cooker is not advisable. They need to be boiled.
I've never had an issue with beans of any kind, but some people believe (or have actually experienced) that they cause digestive problems. I always soak overnight and cook in boiling, or close to boiling water, until they're soft. That might take 40 minutes or more, especially for black beans.

Yeah, I saw that too, slow cookers, pressure cookers are not advisable for a dry bean because they don't get to the boiling point. Good to know, this is my first time using a dry bean.

 

[Barriehie]

I usually pressure cook mine and that's way hotter than boiling.