Cooking beans correctly is essential to neutralize phytohaemagglutinin. The recommended method is to soak beans in water for at least 5 hours, discard the soaking water, and then boil the beans in fresh water for at least 10 minutes. This process significantly reduces the PHA content, making the beans safe to eat. Using a slow cooker is not recommended as it may not reach the necessary temperature to deactivate the toxin.
