Beans that aren't fully cooked have an unpleasant taste, but they seem harmless. However, the real problem is that they can cause food poisoning. The cause is plant lectins, such as phytohemagglutinin and hemagglutinin. If beans aren't cooked properly, they can cause a wide range of digestive upset.
Steps
Part 1 of 2: Properly Cook Beans
Step 1. Soak them the night before
During the soaking phase in the water they will release lectins which can be harmful to health. Submerge them so that they are covered with 2-3 cm of clean water. Cover the bowl with a lid and let the beans soak for at least 12 hours.
Drain the beans before cooking and throw away the soaking water
Step 2. Boil the beans briefly before cooking them as you wish
After they have been soaked, it is best to boil them to remove the hemagglutinin. Immerse them in cold water, bring the water to a boil and then boil them for 10 minutes before cooking them following the directions in the recipe.
Step 3. Make sure the beans are fully cooked
The best way to prevent food poisoning is to check that they are cooked perfectly even in the center. Each variety of beans requires a different cooking time, so follow the instructions on the package. You can decide to boil them a second time or cook them in the pressure cooker. Make sure they have softened before eating them.
- In general, legumes require a rather short cooking time: red lentils (they cook in 20-30 minutes or in 5-7 minutes in the pressure cooker), black beans (they must be boiled for 45-60 minutes or for 15-20 minutes in the pressure cooker), broad beans (they cook in 45-60 minutes, do not use the pressure cooker), cannellini beans (they cook in 45-60 minutes or in 4-5 minutes in the pressure cooker).
- However, some legumes require a longer cooking time: chickpeas (they must cook for 90-120 minutes or 15-20 minutes in the pressure cooker), red beans (they must cook for 60-90 minutes or for 10 minutes in the pressure cooker), lima beans (they must cook for 60-90 minutes, do not use the pressure cooker), pinto or pinto beans (they must cook for 90 minutes or for 10 minutes in the pressure cooker).
Step 4. Remove any impurities that appear on the surface of the water during cooking
During cooking, a kind of foam will form on the surface of the water. Although it is not dangerous to health, it is best to eliminate it with a slotted spoon to prevent the beans or broth from reabsorbing the impurities.
Part 2 of 2: Avoiding the Dangers
Step 1. Eat canned beans
If you are really worried that beans may be bad for you, you can opt for canned ones that are already cooked rather than buying them dry and cooking them at home.
Step 2. Choose less dangerous varieties
Red beans are those in which the concentration of hemagglutinin is higher, so they expose you to a higher risk. If you are concerned that you may not be able to cook them properly, it is best to choose a variety with a lower hemagglutinin content, such as cannellini beans. Among other legumes, beans have a low concentration of hemagglutinin.
Chickpeas also contain less than red beans and in lentils the concentration is even lower
Step 3. Recognize the symptoms of intoxication
If you've eaten undercooked beans, see if you have any of the symptoms of food poisoning. The body can react with nausea, vomiting or dysentery. You may also suffer from cramps or abdominal pain. Symptoms generally appear within three hours after ingesting undercooked beans. In case they are serious, visit a doctor urgently.
