On 17/10/19 19:40, Nick Maclaren wrote:

The most toxic are red kidney beans, and they have harmed some people
who put them in slow cookers on low without boiling them first.

The first time I made chilli con carne I made it from dried kidney
beans. I didn't know you had to boil them for some time first before
simmering. I have experience of their toxicity - let's just say I spent
a lot of time with a bucket...

--

Jeff