I have grown beans for many years. I find fresh beans (in the first year) are so much tastier and vital than even 1 year old plus beans. I don't even like them much at 3 years. I usually store them in 1 gallon glass jars with tight fitting lids, but still I notice them losing vitality after a year. The one year beans also srpout better and grow better than 3 year old beans. Again, they just seem to have more vitality. I have never had store bought beans that taste as good as my home grown beans, but I have purchased beans from other organic farmers who's beans taste great. It was mentioned that beans have constituents in them that can be problematic, but soaking for a minimum of overnight (I usually soak 12-24 hours) and cooking them thoroughly helps to remove the phytates, lectins and enzymes that seeds such as beans contain. The following information on these constituents is taken from an article on reactions to corn that I wrote, but it is pertinent here too. The whole article is rather long and the rest of the article not listed below does not relate to beans. I have only included data that has some relationship to the phytates, lectins and enzymes found in seeds, including beans. If you are interested in the corn article in total you can find it at https://youarethehealer.org/corn-allergy-and-intolerance/:
Phytate, or phytic acid is mostly found in the outer hull of seeds. It is in a variety of plant products with them predominating in whole grains, beans, and also found in nuts. Any actual food item that could be used as a seed to grow a new plant is suspect of having a lot of phytic acid.
Phytic acid is the primary storage compound of phosphorus in seeds. It is strongly negatively charged and the phosphate in phytic acid strongly binds to metallic cations of calcium, iron, postassium, Magnesium, Manganeese and Zinc, making them insoluble and thus unavailable as nutritional factors.
Phytate mainly accumulates in protein storage vacuoles as globoids, predominantly located in the aleurone layer (wheat, barley and rice) or in the embryo (corn). During germination, phytate is hydrolysed by endogenous phytase(s) and other phosphatases to release phosphate, inositol and micronutrients to support the growing seedling.
The process of fermentation, and sprouting can be used to remove phytate from corn and other seeds. Nixtamalization of corn has also been shown to reduce phytates.
Just as seeds contain phytates, they also contain enzyme inhibitors. These enzyme inhibitors inhibit seeds from sprouting but they also inhibit our digestive enzymes. This can lead to all manner of mild or serious digestive problems.
These enzyme inhibitors prevent the seeds from sprouting until just the right conditions come along. The right conditions are usually water, warmth, and slight acidity such as found during fermentation. So, just as with phytates, soaking, or fermentation can remove enzyme inhibitors.
I mentioned above that corn has been found to contain prolamins called Zein, that cause allergy reactions similar to gluten. They are lectins and it is important to know that humans can be benefited or made ill by different types of lectins
. Lectins are carbohydrate-binding proteins that are present in both plants and animals. The prolamin lectin in corn appears to be causing an allergic reaction in some people. They are known to interact with the brush border of the intestine (which may impact cell viability and/or barrier function in addition to allowing transport of the toxic lectin into the body); and they are biologically active once they enter the body.
Most grains contain a prolamin similar in structure to gluten, and zein, such as orzenin in rice or avenin in oats. These prolamins contribute to the cross-reactivity experienced by so many with a gluten sensitivity, and yet grains that contain them are often used as gluten-free alternatives.
Besides corn, lectins are found in other grains, (especially wheat and wheat germ), quinoa, rice, buckwheat, oats, rye, barley, and millet, all legumes, including dried beans, soy and peanuts contain these potentially toxic lectins.
Dairy is another source and some think this is due to feeding cows/goats grains rather than being entirely grass fed.
Secretory IgA binds lectins and protects us from them, but some people do not make secretory IgA, and some mycotoxins which are too often associated with corn and other grains, have been shown to decrease production of secretory IgA.
There is data suggesting that lectins are also inactivated by soaking, sprouting, cooking (high temps like boiling) and fermenting.