I'm making 15 bean soup from a bagged dry bean mix that contains red kidney beans. Following the instructions, I soaked them overnight and threw out the water, but then thought I'd be clever and throw them in the slow cooker instead of cooking on the stove. They simmered in the cooker on high for probably about 15 hours (not entirely on purpose... I sort of forgot about them for a little while...)
Today I learned too late that kidney beans have a high amount of a toxin called phytohaemagglutinin, and you're supposed to boil them at least 10 minutes before putting them in the slow cooker. Apparently some slow cookers don't get hot enough to destroy the toxin no matter how long you cook them.
Can I just boil the soup on the stove after the fact to make it safe, or is it too late now? Is there any chance this will not turn my bean soup into unappetizing mush?
(It might be worth noting that Hurst beans, who makes the soup mix, has a slow cooker recipe on their website that says nothing about boiling them first.)