Beans/Legumes (from the NourishingHome)
The traditional method for preparing beans is to soak them in hot water (hot to the touch, but not boiling) for at least 12-24 hours, changing the soaking water at least once during this time, followed by a thorough rinsing and then long cooking process. In general, soaking beans and then cooking helps to eliminate approximately 20–50% of the phytic acid depending upon the length of the soak time.
There are conflicting opinions about whether an acid medium is necessary. My personal experience has led me to side, in this case, with the no acid medium option, as I find (as do many others) that the addition of the acid medium reduces the flavor and texture of the bean.
WAPF recommends a very lengthy bean-soaking process of up to 36 hours with the soaking water being changed out and the beans being thoroughly rinsed at least every 12 hours. In addition, WAPF recommends adding a phytase-rich medium to the bean soak to help further improve phytic acid reduction. For those who are eating beans more than once or twice a week, it may be best to heed these instructions in order to keep phytate consumption levels in balance.