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EFSA Warns That Undercooked Beans Can Pose a Health Risk
A new EFSA assessment says properly soaking and boiling beans is the most effective way to reduce health risks linked to lectins.
The European Food Safety Authority (EFSA) has warned that undercooked beans can expose consumers to potentially harmful levels of lectins, naturally occurring proteins found in many plants. The assessment, published on January 28, 2026, is particularly relevant to home cooks preparing dried beans, pulses or minimally cooked plant-based meals.
EFSA says consumer exposure to lectins in undercooked beans represents a health concern. The finding follows an assessment requested by the European Commission after foodborne illnesses were linked to raw or insufficiently cooked pulses. EFSA also notes that properly processed and prepared pulses do not pose a lectin-related risk.
Why undercooked beans are a concern
Lectins occur naturally in legumes, grains and vegetables. Most lectins are harmless, but some raw pulses contain phytohemagglutinin, or PHA, a lectin that EFSA identifies as the most toxic lectin found in commonly consumed edible plants.
In its assessment, EFSA examined a scenario in which beans had not been cooked enough and half of their lectins remained active. Scientists concluded that this exposure scenario could affect people of all age groups. Symptoms associated with eating raw or undercooked pulses include nausea, vomiting, abdominal pain and diarrhoea.
The assessment considered the small intestine to be the most critical target for the effects of PHA, based on animal studies. That does not mean every bean dish is hazardous: the practical issue is whether the pulses have been adequately processed and cooked before eating.
EFSA’s recommended method for dried beans
For dried beans and other pulses, EFSA says the most effective household method is a soak followed by a full boil. Begin by soaking the pulses in water for six to twelve hours, or until they have softened. The soaking time varies with the type and size of pulse, so the beans should be checked rather than treated as ready solely because a timer has finished.
After soaking, change the water before cooking. Transfer the pulses to fresh water and boil them for at least 30 minutes at 100°C. Continue cooking until the beans are soft. This tenderness check matters because EFSA says preparation times depend on the variety of pulse; a fixed cooking time should not replace checking the food itself.
In practical terms, that means a cook should plan ahead, keep the soaking stage separate from the final cooking stage, and avoid serving the beans while they remain firm. The safe endpoint described by EFSA is properly soaked, boiled and softened pulses—not simply beans that look heated on the outside.
EFSA specifically says that steaming, microwaving and roasting are less effective at reducing the majority of lectins. Those methods should therefore not be treated as equivalent substitutes for the recommended soak-and-boil process when preparing dried pulses covered by the assessment.
What cooks should take from the announcement
The clearest message is not to improvise with raw or barely cooked dried beans. A plant-based recipe can still be straightforward, but the pulse preparation needs to be treated as a food-safety step. Soak the beans long enough to soften them, replace the water, boil them thoroughly and cook until tender before adding them to a finished dish or serving them.
The assessment does not call for avoiding beans. Instead, it distinguishes between undercooked pulses, which can present a lectin concern, and pulses that have been properly processed and prepared. That distinction is useful for everyday cooking because beans may look ready before they have reached the preparation stage EFSA recommends.
EFSA says the European Commission and EU Member States will consider measures to inform and protect consumers based on the assessment. The scientific opinion also identifies data gaps and recommends further research into lectins in raw and processed foods and their effects on humans and animals.
For the full context, CookingScope consulted EFSA’s official announcement and the linked scientific opinion. The household method above reflects the preparation advice stated in those official sources.