Soaking is not enough to remove phytohaemagglutinin. Phytohaemagglutinin is destroyed by sufficient cooking, which according to the FDA's food safety book[0] me

Soaking is not enough to remove phytohaemagglutinin. Phytohaemagglutinin is destroyed by sufficient cooking, which according to the FDA's food safety book[0] means boiling for 30 minutes. Slow cookers do not get hot enough. And it's not just kidney beans; many other beans also contain phytohaemagglutinin, sometimes at dangerous levels. [0] https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf https://www.fda.gov/downloads/Food/FoodborneIllnessContamina...