Raw red kidney beans contain a high percentage of the toxin phytohaemagglutinin (or kidney bean lectin), and eating just a few that haven’t been properly prepared can cause severe tummy upset. The right way is to soak them in clean water for a minimum of five hours (preferably over night) to soften slightly. Drain and discard water, cover with fresh water and fast-boil for 10 to 15 minutes to remove toxins. Drain again and cover with fresh water, then simmer for two hours until tender. Canned kidney beans have been pre-cooked and are safe to eat.
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