Cooking beans & legumes: Is cooking the soup mix for an hour sufficient to kill the lectins?

Beans and legumes should be cooked long enough to be soft which should sufficiently reduce the level of lectins. Some people are more sensitive to lectin levels. In that case, soaking beans and legumes for a few hours prior to cooking may facilitate even lower lectin levels. 

The actual length of time to cook beans and legumes until soft varies depending on such factors as size of bean, heat level, amount of water used, and even type of pot used.