Remove Lectins from Beans with Hot Water

Assorted legumes including lentils, chickpeas, and beans in bowls, spread out on a white background.

No ratings yet

Remove Lectins from Beans with Hot Water

We know lectins can cause trouble when they're active, but luckily, it's easy to turn them off and make them easier to digest. Here’s a simple way to handle dry, raw beans and remove lectins with hot water.

Prep Time5

Active Time1 40

Soak4

Total Time5 45

Course: Sides and Salads

Cuisine: American

Keyword: remove lectins from beans

Yield:

Calories: 56kcal

Author: Jessica Haggard

Equipment

1 Large pot
1 Colander
1 Spoon or fork

Materials

2 cups beans
10 cups water

Instructions

Rinse the beans.
Bring the water to a boil in a large pot, and maintain that for 2-3 minutes, then turn off the heat. Let the beans soak for up to 4 hours.
Drain the beans and rinse with cold water.
Put the beans back in the pot and cover them with water. Bring to a boil.
Reduce the heat then let simmer until the beans are tender yet firm. Taste or mash a bean against the pot to test doneness.
Drain the beans immediately using a colander over the sink before serrving or storing in the refrigerator for up to 3 to 4 days. You can also freeze cooked beans for up to 6 months.

Notes

Cooking time will depend on what type of bean you have. Here’s a guide:

Black beans: 60 to 90 minutes
Kidney beans: 90 to 120 minutes
Navy beans: 90 to 120 minutes
Pinto beans: 90 to 120 minutes
Lima beans: 30 to 45 minutes
Castor beans: 60 to 90 minutes

To keep flavors bold and rich, toss in herbs or spices towards the end of cooking. If your recipe needs a splash of something acidic, like lemon juice or vinegar, wait until the beans are fully cooked before adding it. Adding acids too early can stop the beans from softening up properly.

Tried this recipe?Tag a photo with @PrimalEdgeHealth and #pehrecipe on Instagram to share with us!

Nutrition