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[NYCorchidman]

OMG!!!

This is a great piece of information.
I never knew about it.

I wonder though, if cooking for long enough time (if it's done with slow cooking) to completely cook the beans, the toxin will still remain??

I just had taco soup for dinner, but added canned kidney bean. Canned beans are completely cooked as far as I understand, so I did not bother to cook much at all.

I guess I'll find out in one or three hours.

Originally Posted by estación seca

It's the red beans of species Phaseolus vulgaris that cause the most trouble. White beans have a third of the toxin, and broad beans (Vicia faba) still less:

US Food and Drug Administration on Kidney Beans

Note that the toxin can be destroyed by cooking at boiling temperatures. Raw red beans are quite toxic, with only 4-5 beans able to cause symptoms. Who could eat them dry and hard? But apparently people have soaked them until soft, then eaten them.

Cooking at temperatures below boiling - for example, in slow cookers - makes them MORE toxic.