Why beans can be hard to digest, and a new heating method that helps

As humans, we’ve gone to great lengths to overcome legumes ‘ natural defences. We have the tenacity of our forebears to thank every time we fill a bowl with chili or swipe refried beans with a tortilla. Take lupins , which require boiling and washing for a week while frequently changing the water to make them palatable. Even then, they don’t soften, but no need to worry. Do as the Italians do and pop them like olives as a bar snack. Article content

For less needy legumes, such as pinto beans or chickpeas, the question of whether to soak or not often rears its head. There are supporters in both camps, and though it’s not strictly necessary, there’s one compelling reason to soak beans and peas: digestibility.

Legumes contain “antinutrients,” such as oligosaccharides — the reason b