Slight bursts of steam from the roasting beans indicate they are ready for eating. As usual, this post is not intended to undermine the Paleo diet concept, but rather to refine a framework that I find useful for thinking about diet and human health. While many lectins can be destroyed by proper preparation methods (more on this below) , most people find these cooking methods irritatingly laborious, and it’s almost certain that any beans or legumes you buy in a restaurant won’t be cooked this way. Dried kidney beans need soaking and should be cooked carefully because they contain toxins on the outer skin when raw, which are rendered harmless by boiling; canned beans need just draining, rinsing and reheating. If the centre is still hard and white after this time, they require more cooking.
We also know that cooking beans for 15 min at 100 C or 2 hrs at 80 C completely denatures lectins, and canning beans is just as effective, meaning cooked and canned legumes are not only completely safe but their residual lectin levels fight cancer and fungal / bacterial / viral infection [Thompson LU et al, J Food Science 48 (1983) 235; Dhurandhar NV & Chang KC, J Food Science 55 (1990) 470; Xia L & Ng TB, J Chromatography 844 (2006) 213]. Maybe in 100 years time, when paleo afficionados are either dying exactly same way as the rest of us or outliving us in drives, we’ll know. In the decade since I wrote The Paleo Diet, a question that comes up time and again is, “Why can’t I eat beans? ” I briefly touched upon this topic in my first book, but never really was able to get into the necessary detail of why you should avoid not only beans, but all other legumes including peanuts and soy. Before I get into why raw or partially cooked beans, legumes and soy are toxic, I want to first point out the obvious – these foods (even when fully cooked) are nutritional lightweights when compared to meat, fish and other animal foods. So even if there is a small amount of lectin left after cooking, it’s unlikely that it will have a detrimental effect given the presence of simple carbohydrates in legumes that can bind to the proteins. If you aren’t supposed to eat beans or seeds more than a few times a week, and you are supposed to make up the remainder of your protein with meat, what about all of the studies done that concluded that high weekly meat consumption increases your cancer risks?
Instructions. Preheat oven to 350 F. Wash and chop ends off beans. Place in a roasting pan, drizzle with olive oil and sprinkle with thyme. Toss until coated well and roast for 20 minutes. Have you ever stopped to reflect on the ways that we talk about beans? ” What I would say is that fiber is important for much different reasons that mainstream nutrition has believed for a long time, and that fiber from beans is not necessary, since we get plenty of fiber from fruits, veggies, and even tubers. Contrary to conventional dietary wisdom, paleo diet advocates say you should NOT eat beans. People who eat beans don’t necessarily have the time or inclination to properly soak them, drain them, boil them, drain them again, and then slow-cook them. Slow cooked kidney beans and red beans (often in the form of chili) lead to dozens of cases of lectin poisoning in the U.