I assume you're referring to raffinose? In Indian cooking (which uses a lot of legumes) our solution is to soak them overnight and discard the water - cuts dow

I assume you're referring to raffinose? In Indian cooking (which uses a lot of legumes) our solution is to soak them overnight and discard the water - cuts down the raffinose and overall cooking time. We also almost universally cook them in pressure cookers - even the toughest beans cook rapidly in a pressure cooker if soaked - maybe 15 minutes?