Raw kidney beans 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.
date_rangeAug 18' 2018 / India
date_rangeJul 04' 2018 / USA
date_rangeJun 30' 2018 / South Africa
date_rangeApr 13' 2018 / Cameroon