Are Kidney Beans Toxic?
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Kidney beans contain huge amounts of the protein lectin that can be toxic to humans. In this video we demonstrate how to prepare …
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I have a blood disorder (Hereditary Coproporphyria, a hemoglobinopathy) so these things really matter to me. I soak my beans until they’re about to sprout, then cook. I don’t care how many people say “I don’t think it matters,” because for me it does matter. I also had part of my GI tract actually split apart in my body ten years ago. I should’ve died that day but my son got me to the hospital in time. But it took me years to figure out that I lacked the “real estate” to absorb nutrients now. I have to infuse B vitamins by an IV now, and I eat very carefully! Thanks for this information and clarifications.
This was extremely helpful. Thank you for sharing
Did you say that you can't boil the kidney beans in an instant pot to make them safe?
This is where I am glad I live at altitude, have to pressure cook for at least an hour.
Thanks for this important information!
Wow, thank you.! I knew nothing about this. One question, do you change the water again after cooking for the 30 minutes?
Thank you for this information. Is it bad to eat Sugar Snap or Snow Peas raw?
This is the same thing about Runner beans? I've heard people talk about them, as well.
Seems like soaking beans is done often in indigenous cultures. They just figured it out by themselves that the soaking should be done.
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I have a yummy recipe for chicken chili using the cannelloni beans. My new favorite bean!
I rince my dry beans numerous times prior to cooking.
Our mom use to pour them out of bacon table and check for tiny rocks. Then rinsed several times.
RICE: We were taught that rice has arsenic, and so we're to rinse untill the water is clear before you cook and eat it.
I have completely stopped using kidney bean, instead I have switched bean choice for my chili… i use Red Beans instead… but i use the dry bean, so i go through all the fast pre-boil 2 minutes then do pre-soak for 2 hours. Then drain, rinse, then cook for as long as needed, usually only One and a Half hours.
And That right there (the lectins) is why you should NEVER eat Kidney Beans raw, fresh from the garden….that can make you sick and can kill you eaten straight from your garden. Now i know the science behind the why you dont eat raw!
My son started having negative reactions everytime he'd eat anything with kidney beans. From the school, to family to KY own cooking he would have issues. He ahd never had a problem before. He'd have terrible upset stomach and diarrhrea. No one else had the issue. It would last a day and then be over. So we stopped using them. It was only for about a year and now, after 10 years he can actually eat them without problems.
So do you need to pressure cook for 30 minutes to get rid of the letting or will they be removed under normal times?
Do you discard the water from the initial half hour cooking time or discard that as well?
Great info!
This was such a good video. I learned so much. You are an exceptional teacher. Thanks so much.
I always buy my kidney beans canned so haven't had to worry about this. I have used my slow cooker to cook garbanzo beans and they turn out great. I have also used my instant pot to cook pintos unsoaked when I forgot to soak them but the end product is better when they are soaked. I will definitely have to research this a little more!
This is great information! I was told I was being ridiculous. Especially that I used filtered water to soak them in. I explained that because the water is absorbed. Now, I will pass this information on to my bean loving friends. Thank you so much!👍🏻😃
Can you speak more about the issues cause by the lectins. And can you safely quick soak these beans ( ie: boil for 2 minutes. Sit 1 hour then rinse and drain. Then finish cooking.) ??
I remember hearing people say, when I was a kid, that the reason you soaked the beans and discarded the soak water was because it would "take away" the excess gas symptoms some people experience. This was presented to me as hearsay and "folk" tales, not scientific. And I disregarded that, thinking, no way. However, now, hearing about lectins causing gastric distress…yeah, I can see where that idea came from.
This was such a helpful video! I NEVER KNEW!!! Okay = kidney beans and cannellini beans.✔
I am wondering if I missed something, maybe someone can help???
What about black and pinto beans?
I've always soaked them and slow cooked them over night… Is that wrong/okay? 😅
I NEVER knew this! It explains why I and others I know have issues after eating these beans. Thank you for sharing this!!
Thanks for the video. It was very informative. So apparently, these lectin’s are there to protect the seed from being devoured before it can sprout into a plant. According to Dr. Jason Crean, an avain expert, another way to deactivate the lectins is to sprout the beans after soaking. They put out their own enzymes to soften their shell during this process. Tiny beans only need to be soaked for about an hour, whereas some beans have to be soaked for 24 hours before they are sprouted. But that’s how you can make sprouted bread or in my case I have parrots and I can feed the beans to my parrots as sprouts. Highly nutritious. According to Rick Bayless, a Mexican food expert, Mexicans do not soak beans like Americans. And the way to get past all the gas and problems is to just eat a lots more beans. Personally, no matter what I do to certain beans they bother my stomach and cannellini beans are one of them. Maybe I can soak them longer and that might help.
Important information 👍 Thank you ☺️
Thank you Pam for this video. I've been wondering about lectins for a while. I listened to a doctor on YouTube and read his book. He made it sound like they are in a lot of our foods and causing a lot of our illnesses. Especially in our guts, causing our guts to leak.
What I don't understand is, if I pressure can them for 90 minutes, they are boiling for 90 minutes, why boil for 30 minutes first?
Thank you. Answers so much. I can't wait for your soup recipe as I need all the extra nutrition I can get
I made many pots of chili over the last45 years. Never dumping the soaking water. Often not soaking at all. Just a long slow cooking time. Who knew about lectins. Not me. Thanks for the explaination.
Tks for the update..
What about the Fast Soak Method (hard boil x 2 mins, cover, remove from heat & wait one hour) that was reported and recommended beginning in the 1950’s, I think? Is that safe? Also, does freezing help? We use to Fast Soak, drain, and freeze. Doing this caused the beans to later be cooked in about 15 mins vs on hour or more. Thanks.
Great video. And your hair looks great.
You are a wealth of knowledge that I so greatly appreciate. Thank you!
I'd also like to know why you didn't say to rinse after the 30 minutes of cooking the beans. Wouldn't the lectins be in that water? Also, I've heard people call for aquafaba in recipes (water from can of chickpeas); would that be safe?
I've been reading and watching some videos of doctors who say lectins in any amount are harmful to us and prevent us from absorbing nutrients from other foods like protein from meat, eggs, etc. Is there any truth to this? I'm a big veggie eater and grow a lot of my own produce but was concerned after hearing this. Many "experts" in the carnivore diet community believe this. I believe we have evolved to eat a wide variety of foods but was wondering about this.
In October and November, would consider creating videos on homemade food gifts for the upcoming holiday season? I like gifting things like homemade vanilla extract or canned chocolate jams. I’d love to see what concoctions you would come up with
Thank you so much for this information. I never knew any of this as I have never cooked kidney beans from scratch. I only have done the white navy beans to do with a ham bone. Wow this is so interesting. You always bring us something new. Thanks
Hi Pam. Thanks for this helpful info. Could you freeze dry the beans after the 30 minute boil, or would the beans need to cook longer before freeze drying?
This is a scare tactic. No one eats raw beans. They can be soaked or cooked without soaking as most people using a pressure cooker do. The cooking destroys any unwanted chemicals.
I love your videos I love how thorough and informative they are thanks for all you do
Its a important part of my diet so the more i know the better ! 🫘
Wow i had no idea cannellini beans were in the same boat as kidney beans. I grew them in my garden for a few years. Good thing I cooked them well before eating. I even had them on the same trellis as my pole beans. SO its possible i ate some of the young ones. 😮 Wont be doing that again. Thank you for the informatioN!! 😅
Thank you two so much for the knowledge. I have also heard that a 1/2 teaspoon of baking soda added to the cooking water makes the beans more easily digested.
You are one of my favorite YouTubers. Thanks so much for explaining this! I was only using canned beans for a long time, but have gotten more into dried ones lately. Timely & smart help! 😍👍
I just used some White Beans to create a "Bushes Beans" imitation recipe and canned about 12 jars – they turned out delicious, but boy, it took both the overnight soak, the 30 minutes boil, and then the canning to get them soft enough to enjoy eating. The recipe turned out great, though!
Wonderful information. Thank you for this….I never knew that about kidney beans
👍😁thanks for info your hair looks good!
Thank you for doing this video.
Question? PAM, You say after soaking the beans to always discard and rinse the beans before boiling….So does that mean the water that the beans were boiled in is ok to keep then? If not why? You said the beans that were fully cooked, that the lectins have been
deactivated so does that mean for the water they’re in too? And I don’t need to drain a second time? Just curious! And I’ve always pressure cooked my beans. Sometimes I soak other times I haven’t. Is that bad? Or does pressure cooking the beans do the same in deactivating the lectins, without having to soak or rinse ? I’m talking about a regular pressure cooker not the kind you would bottle with. And no it’s not an instant pot…