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

- **ID:** `food-safety/undercooked-lentils-phytohaemagglutinin`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FOOD-FDA-2024-003`
- **Verification:** ai_generated
- **Fix Rate:** 92%

## Root Cause

Red kidney beans contain phytohaemagglutinin, a lectin that causes severe food poisoning (nausea, vomiting, diarrhea) if beans are not boiled at 100°C for at least 30 minutes; slow cooking (e.g., slow cooker) at lower temperatures can actually increase toxin concentration.

## Workarounds

1. **Boil red kidney beans at 100°C for at least 30 minutes after soaking. Discard soaking water before boiling. Do not use a slow cooker unless beans are pre-boiled for 30 minutes.** (95% success)
   ```
   Boil red kidney beans at 100°C for at least 30 minutes after soaking. Discard soaking water before boiling. Do not use a slow cooker unless beans are pre-boiled for 30 minutes.
   ```
2. **Use canned red kidney beans (pre-cooked) instead of dried beans to eliminate toxin risk entirely.** (99% success)
   ```
   Use canned red kidney beans (pre-cooked) instead of dried beans to eliminate toxin risk entirely.
   ```

## Dead Ends

- **** — Believing that boiling for 10 minutes is sufficient; toxin remains active after short boiling. (85% fail)
- **** — Using a slow cooker without pre-boiling; slow cooker temperatures often stay below 100°C, allowing toxin to increase. (75% fail)
- **** — Soaking beans overnight and then cooking briefly; soaking does not destroy the toxin. (60% fail)