Bean there, cooked that: are raw legumes safe?

How we prepare our food influences its taste, aroma and appearance, but most importantly its safety. This is especially true for legumes such as beans and lentils, which contain substances called lectins that can be harmful to humans. Which type of lectins are the most damaging, and what can we learn from our ancestors when it comes to preparing traditional recipes safely? Join us as we explore safe preparation and cooking techniques that will help you enjoy nutritious legumes with confidence.