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The toxic compound lectin phytohaemagglutinin is present in many varieties, specially in red kidney beans. Cooking for 10 minutes at a temperature of 100 degrees Celsius will degrade the toxin. This cooking time is shorter that the complete time to cook the beans. Green beans are safe when cooked under these conditions. Poisoning can be associated with slow cookers. Kidney beans should be soaked for 5 hours before cooking

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14y ago

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