The FSAI is warning people not to eat raw beans or legumes.

The food safety body said there has been a “low, but persistent”, number of foodborne illnesses related to the consumption of raw or uncooked beans across the EU.

The warning notes that while legumes like green beans, lentils, peas, sugar snaps and peas are a good source of fibre and protein, they also contain high amounts of lectins.

Properly cooking the legumes can remove the lectins, thereby making them safe to eat.

The Food Safety Authority of Ireland (FSAI) is advising people to take the following precautions to reduce or eliminate the harmful properties of lectins in the legumes.

Dried beans

When eating dried beans you should follow the manufacturer’s cooking instructions.

If there are no instructions, you should soak the dried beans for at least 12 hours before cooking.

You should then discard the soaking water and cook the beans in fresh water – boiling them for at least 30 minutes before eating.

Fresh beans

Fresh beans should be rinsed thoroughly in fresh water and cooked or boiled for 10 minutes before eating.

Canned or jarred beans

These beans are already fully cooked, meaning the lectins have already been destroyed.

You should follow the manufacturer’s instructions when preparing and eating canned or jarred beans.

Foodborne illnesses

FSAI Chief Pamela Byrne said Ireland has a low incidence of illness from improperly prepared legumes.

“Over the last few years, lectins have become a potential cause of foodborne illness across a number of EU countries,” she said.

“This may be linked to an increase in the consumption of raw vegetables, as some people seek a more plant-based diet.

“Whilst legumes are a nutritious food, eating them raw or undercooked should be avoided, due to the presence of lectins.

“The severity of illness depends on the type of lectin consumed, the amount consumed and an individual’s sensitivity to that type of lectin.”

She urged people to follow the FSAI advice when preparing and eating legumes.