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?
Here's some useful info:
This might be helpful to you.
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.
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