I just read that even after extended soaking time, raw kidney beans should be boiled for 10 to 15 minutes to release potential toxins, which I believe are called hemagglutinins. Then, they can be cooked. I'm not sure if this procedure is used for slower cooking times as in a stock pot of boiling/simmering water or in a crock pot.
If a pressure cooker was used, is it reasonable to assume that because of the higher cooking temperature, that these "toxins" will be eliminated, and thus, no need for the additional boiling just after soaking?
From what I read, only kidney beans in the bean family have this toxin, and thus other beans don't necessarily need this after soaking boiling prep cleaining process.