5. Raw Kidney Beans
Raw or undercooked kidney beans contain phytohaemagglutinin, a toxin that can cause extreme nausea, vomiting, and diarrhea even in small doses. Just 4–5 raw beans can trigger symptoms. To make them safe, kidney beans must be soaked for at least 5 hours, then boiled vigorously for at least 10 minutes. Slow-cooking them raw is especially dangerous because it doesn’t reach the temperature needed to neutralize toxins.
How to enjoy without risk: Soak beans overnight and boil them thoroughly before eating.