What critical safety instruction must be followed when cooking dried beans to effectively destroy Lectins?
Answer
Thorough cooking, such as boiling for an extended period, avoiding slow cookers alone
Lectins present in dried beans are heat-sensitive, but neutralizing them requires sufficient, sustained heat application. The text issues a serious warning against undercooking, specifically cautioning that methods like using only a slow cooker or merely simmering beans that were not adequately soaked beforehand may fail to reach temperatures high enough or maintain them long enough to completely destroy the toxin. Therefore, the mandatory step for making dried beans safe and digestible is thorough cooking, typically achieved through extended boiling.
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