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Red kidney beans are highly toxic and can cause sever food poisoning if not cooked properly

Contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.[2] Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold. Canned red kidney beans, though, are safe to use immediately, as they are cooked beforehand.

https://en.wikipedia.org/wiki/Kidney_bean

ref - https://www.reddit.com/r/todayilearned/comments/ey8a5s/til_red_kidney_beans_are_highly_toxic_and_can/

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