How to Prepare Beans?

"jaym1212" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Before consuming beans, I usually soak them for a day, drain and sprout
for a day before cooking them on high in a slow cooker for 6 to 8
hours. What are the pros/cons of reusing the water that the beans
soaked in? Are phyates neutralized or simply transferred to the soaking
water? Is it healthier to keep or discard the water in which the beans
are soaked? TIA.

Is that ordinary kidneybeans you are talking about?
If so: why do you think that cooking them for 6 hours straight is necessary
or in any way beneficial?

The procedure you describe is common when dealing with, yams root to get rid
of the CN, but
phytates are not toxic.. they just lower the absorption of some minerals /
kations (which has also is susspected to be a positive reaction.. thinking
of cancer and free metal ion).
Cooking for so long will greatly reduce any ammount of water soluble and
heat-labile vitamins.

Some of the phytates will be transferred to the soaking water, how much of
it is hard to say.. if the outer hull of the beans is still intact I'd guess
about 70% or more.
I doubt that it will do anything other than that to the phytates however..
they are not very unstable molecules.