Raw kidney beans contain a particularly large amount of a lectin called phytohemagglutinin. (fuellingthefork.com)
Kidney beans contain phytohemagglutinin and need to be boiled For at least 10 min to make them safe to consume. (detoxinista.com)
If using a slow cooker, it's vital to pre-boil the kidney beans as the low temperature in a slow cooker is not sufficient to destroy the high levels of phytohemagglutinin. (fuellingthefork.com)