George Shirley wrote:

> Red kidney beans and rice are a staple
> food here in southern Louisiana

Really? I thought those would be small red beans, not red
kidney beans.

> and no one I know boils them for ten minutes. Usually it's
> a two minute, boil, let them soak for one hour, pour off the
> water, put more water in and then cook until tender.

If the "cook until tender" involves even a gentle boil, then
that is sufficient. It's only very slow cooking methods that don't
even reach a simmer that can lead to toxic effects.

Steve