Edible Legume Compositions and Methods for Making Same

A method for making nutritional beverages, non-bread-like products, and breads using raw whole legumes which maintain the anthocyanins and reduce lectins present in legumes, comprising:

• milling raw whole legumes into microparticulate flour of sub-millimeter size;
• wherein the microparticulate flour is mixed with other ingredients to create a nutritional beverage or other non-bread or bread product which maintain the anthocyanins and reduce lectins present in the legumes.

An edible product that maintains anthocyanins and reduces lectins, comprising:

• flour comprising raw microparticule milled whole legumes of sub-millimeter size;
• a liquid for moistening the flour;
• whereby the moistened flour is heated so that it reaches a temperature range between 75-90° C. for approximately 5-30 minutes or at a temperature and time necessary to prevent starch gelatinization and retrogradation, while maintaining the anthocyanins and reducing the lectins present in the legumes.