# AI tells a user that undercooked red kidney beans are safe to eat if they are boiled for 10 minutes, ignoring phytohaemagglutinin poisoning

- **ID:** `food-safety/undercooked-kidney-beans-phytohaemagglutinin`
- **Domain:** food-safety
- **Category:** health_risk
- **Verification:** ai_generated
- **Fix Rate:** 90%

## Root Cause

Red kidney beans contain high levels of phytohaemagglutinin, which requires boiling at 100°C (212°F) for at least 30 minutes to reduce to safe levels; slow cooking at lower temperatures can increase toxin concentration.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| FDA Bad Bug Book 2012 | active | — | — |
| USDA Bean Safety 2021 | active | — | — |

## Workarounds

1. **Instruct the user to boil red kidney beans for at least 30 minutes after soaking, ensuring a rolling boil (100°C). Discard the soaking water and rinse before cooking. Avoid slow cookers for red kidney beans.** (92% success)
   ```
   Instruct the user to boil red kidney beans for at least 30 minutes after soaking, ensuring a rolling boil (100°C). Discard the soaking water and rinse before cooking. Avoid slow cookers for red kidney beans.
   ```
2. **Provide a cooking guide: 'For red kidney beans, soak for 8 hours, discard water, boil in fresh water for 30 minutes, then simmer for 1-2 hours until tender.'** (88% success)
   ```
   Provide a cooking guide: 'For red kidney beans, soak for 8 hours, discard water, boil in fresh water for 30 minutes, then simmer for 1-2 hours until tender.'
   ```

## Dead Ends

- **** — User thinks soaking beans overnight removes toxins, but phytohaemagglutinin is not water-soluble and remains in the beans. (70% fail)
- **** — User assumes high-altitude boiling is the same as sea level, but at altitude (e.g., Denver), boiling point is lower and may not reach 100°C, requiring longer cooking. (40% fail)