Assume the following for the sake of the question:
1) I select a legume with relatively low phytate and lectin contents.
2) It has relatively low glycemic load, or I will limit my portions accordingly if it does not.
3) The legume is not prone to molding and the resulting fungus toxins (unlike peanuts for example).
4) I soak it in a near optimal way for several days, decreasing lectins some, drastically decreasing phytates, and also decreasing indigestible polysaccharide (e.g. raffinose) content considerably.
5) I pressure cook it for a bit longer than recommended, eliminating virtually all lectins and phytates.
According to the Paleo Way, are saponins the last obstacle to me enjoying a plate of these delicious beans?