Editing Kidney bean (section)

==Toxicity==
{{seealso|Phaseolus vulgaris#Toxicity}}
Red kidney beans contain relatively high amounts of [[phytohemagglutinin]] and thus are more toxic than most other bean varieties if not soaked and then boiled 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.<ref name="badbugbook">{{cite web |date=2012 |title=Bad Bug Book (2012) |url=https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf |access-date=26 December 2013 |work=Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin |publisher=Food and Drug Administration |quote=Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature}}</ref> Cooking at the lower temperature of {{convert|80|°C|°F}}, such as in a [[slow cooker]], is insufficient to denature the toxin and has been reported to cause food poisoning.<ref name="badbugbook" /> Canned red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped. As few as five raw beans or a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and abdominal pains.<ref>{{cite web|url=http://www.motherearthnews.com/real-food/be-careful-with-red-kidney-beans-in-the-slow-cooker.aspx|title=Be Careful With Red Kidney Beans in The Slow Cooker|work=[[Mother Earth News]]}}</ref><ref>{{cite web|url=http://www.foodsmart.govt.nz/elibrary/cooking_safely_with.htm|title=Cooking safely with slow cookers and crock pots|work=foodsmart.govt.nz|access-date=2015-03-06|archive-url=https://web.archive.org/web/20160102081731/http://www.foodsmart.govt.nz/elibrary/cooking_safely_with.htm|archive-date=2016-01-02|url-status=dead}}</ref><ref>{{cite web|url=http://extension.psu.edu/food/preservation/faq/raw-kidney-beans|title=Raw Kidney Beans|work=Home Food Preservation (Penn State Extension)}}</ref>