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Pressure cooking beans to remove lectin

by (5)
Updated September 16, 2014 at 8:00 PM
Created January 04, 2013 at 10:48 PM

I have encountered the information somewhere that the lectins can be cooked out of legumes with a pressure cooker. We really need beans in our budget! Any idea how long one would cook them to accomplish this?

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188 · December 26, 2013 at 4:08 AM

Buckwheat flour is good for helping in the soak instead of rye/wheat.

Not that I eat beans however.

F18249b0d6ad9d7ce2d69ca10985b976
0 · December 26, 2013 at 2:50 AM

Undercooked red or kidney beans in mine - lets take a vote!

F18249b0d6ad9d7ce2d69ca10985b976
0 · December 26, 2013 at 2:16 AM

When using the rye or wheat method keep the grains seperate in a "soak bag" or infuser so that you can remove them before cooking. As you probably know, several dry bean types require at least 10-15 min boiling to make them safe. Alot more to make them soft!

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11682 · December 24, 2013 at 9:37 PM

Yeah, no gluten to remove legume lectins, just soak them.

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17013 · December 24, 2013 at 6:04 PM

Uh, rye or wheat would fall under "worst actors" in my book

96440612cf0fcf366bf5ad8f776fca84
17013 · December 24, 2013 at 6:03 PM

+1 for the funny.

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4 Answers

F18249b0d6ad9d7ce2d69ca10985b976
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0 · December 22, 2013 at 8:27 PM

It varies by bean type, and altitude. Some beans call for more extensive (longer time) treatment (see Tikivana and others above), Generally it is: clean&rinse, soak&rinse, pressure cook, ferment (if applicable). To speed phytate removal soak beans/etc with a tablespoon of rye or wheat included. Also consider just removing the "worst actors" like soybeans, or by picking lower lectin types.

Thumbnail avatar
188 · December 26, 2013 at 4:08 AM

Buckwheat flour is good for helping in the soak instead of rye/wheat.

Not that I eat beans however.

F18249b0d6ad9d7ce2d69ca10985b976
0 · December 26, 2013 at 2:16 AM

When using the rye or wheat method keep the grains seperate in a "soak bag" or infuser so that you can remove them before cooking. As you probably know, several dry bean types require at least 10-15 min boiling to make them safe. Alot more to make them soft!

3eca93d2e56dfcd768197dc5a50944f2
11682 · December 24, 2013 at 9:37 PM

Yeah, no gluten to remove legume lectins, just soak them.

96440612cf0fcf366bf5ad8f776fca84
17013 · December 24, 2013 at 6:04 PM

Uh, rye or wheat would fall under "worst actors" in my book

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0
2179 · February 02, 2013 at 4:30 AM

I use a pair of fine tweezers and remove the lectins from my beans manually. Then I just cook them normally. Saves the hassle of soaking.

96440612cf0fcf366bf5ad8f776fca84
17013 · December 24, 2013 at 6:03 PM

+1 for the funny.

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