I would like to try to cook some dried, red kidney beans via sous vide but am having difficulty finding anything authoritative on how to do this safely.
If you google "cooking beans safely" most articles point to this PDF from the FDA where on page 255 they say beans must be boiled for a minimum of 10 minutes but that 30 minutes is the recommended amount of time, otherwise the beans are not safe to eat.
I cannot find any chart that measures the amount of Phytohaemagglutinin against time and temperature. With such a chart it would be convenient to determine how long and at what temperature one must sous vide beans.
Most sous vide recipes online for beans I have seen recommend 6 hours at 190F, but I have not seen any data backing this as safe.