is the toxin in kidney beans removed during soaking or during cooking? most times i soak them overnight and pressure cook them for 10 minutes. sometimes if i forget to soak them i soak them in hot water for about 4 hours and then pressure cook them. the result is always the same but i was reading somewhere that the soaking is required to take out the toxins. i always thought that it was destroyed by heat.

sid

my understanding is that they need 10 minutes on a hard boil. I always use canned.

You are right, it is the brisk boiling for at least 10 minutes that destroys the toxin. If you are cooking in a pressure cooker, you are fine. Just never use a slow cooker for kidney beans.