Vegfrog that's a very good question.
Runner beans contain trace amounts of Phytohaemagglutinin (PHA), a poisonous substance. Cooking (boiling for 10 minutes) deactivates the PHA.
As far as I can determine from reading, pinto beans are also low in PHA. The major PHA risk is red kidney beans and then a few others like fava and lima.
If you particularly like or want to eat beans raw, in my opinion eating small amounts of runner or pinto beans would be okay as the amount of PHA would be so tiny as to be barely detectable. I'd say try a small amount and see how you feel afterwards. Any nausea, vomiting or other signs of poisoning and you'll know they don't agree with you. I guess it also depends on your attitude to food...are you brave or do you err on the safe side?
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