Why are legumes bad

In the brief guide, we are going to answer the question ‘why are legumes bad’ with a detailed analysis of what safety measures are to be kept in mind when eating them.

Why are legumes bad?

Because of their high lectin content, eating raw legumes might be harmful. Eating raw or undercooked legumes might result in nausea, vomiting, diarrhea, and bloating, according to one specific argument made against lectins. Some research suggests that consuming raw legumes is not the best course of action.

What taste do legumes have? 

Flavors vary across the numerous foods categorized as legumes. Legumes can taste nutty, earthy, or sweet. Various bowls of legumes, including beans and lentils.

Why eat legumes?

Lentils are a great choice if you eat a plant-based diet for environmental reasons, aside from the nutritional advantages.

This is because they are capable of fixing nitrogen on their own. Therefore, less synthetic nitrogen fertilizer is required by farmers. Legumes have a relatively low environmental impact even when compared to other plants because it takes a lot of fossil fuels to make this synthetic fertilizer.

Additionally, legumes are more drought resistant. Consequently, it requires less irrigation than a lot of other plant-based proteins, such as nuts. Legumes consume one-third less water per pound of weight than meat-based proteins like beef.

Pound for pound, beans are one of the least expensive sources of protein to purchase due to their minimal maintenance nature.

Where can you buy legumes?

Most big grocery stores have both canned and dry versions of common legumes including chickpeas, kidney beans, and fava beans. In order to find unique legumes like yard long beans or green soybeans, you might need to travel a little further.

Online, in a Wholefoods location, or at an international grocery shop are the three best places to find these. However, they’re well worth looking for because you can prepare some wonderful and unique recipes.

How can you choose legumes?

For more uncommon kinds, look for legumes at your local supermarket, farmers market, ethnic food and gourmet market, health food store, and food cooperative.

  • Fresh, high-quality beans have smooth, undamaged seed coverings and are vivid in color. 
  • Equal-sized legumes will cook more evenly.
  • Before cooking, rinse legumes in a strainer and remove any stones, tiny, shriveled, or broken beans.

How are legumes eaten?

Legumes are often either raw or cooked. Before eating, many bean and lentil varieties should be soaked to rehydrate them. Beans are used as a salad ingredient, in soups and stews, and as a side dish. 

Like peanuts, several types of legumes must first be shelled before consumption. Peanuts are widely consumed on their own, in salads, cooked foods, and desserts, as well as made into peanut butter. Some beans can be pulverized or powdered and added to brownie recipes or taco toppings.

How to cook legumes?

Dried legumes should be well rinsed. Pick out any debris or shriveled pieces, and discard them.

Lentils and split peas do not require soaking at all, but dried beans should be soaked overnight in a bowl of water on the counter before cooking. 

Dried beans can be pressure cooked without soaking, although there is a higher likelihood that they will break.

If soaking, drain the water, give the beans a good washing, and then add them to a big pot. Add a dash of salt and at least two inches of water to the cover.

Bring to a boil, lower the heat, and simmer until soft while partially covered with a lid. Stir occasionally, and if extra water is required, add it.

Use right away or chill and reserve for a later time.

Can you keep legumes in the fridge?

Cans of legumes can be kept in the refrigerator in an airtight container after being opened. Legumes can be frozen for one to two months after they have been opened in an airtight container or freezer bag.

Do legumes last a long time or only a short time?

Beans lose flavor and nutritional value as they get older. In order to soften them, you must cook them for extended periods of time because they lose moisture. Over time, beans will progressively lose part of their nutritional value. Some legumes may have a shorter shelf life than others.

Can I eat legumes that have gone bad?

Legume expiration date is the manufacturer’s suggestion for optimal quality, not safety, if they have one. Due to this differentiation, you are able to utilize them even after the sell-by date has passed to complement your favorite recipes.


In the brief guide, we discussed answering the question ‘why are legumes bad’ with a detailed analysis of the safety measures to keep in mind when eating them.





Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.