but I can't find any info about temps between 80 and 100.
I did some digging last year to find something definitive on this. The best thing I found was a 1985 article in the Journal of Food Science. Only the abstract is available without subscription, but I'll quote that in full:
Methodology was developed that allowed sensitive measurement of phytohemagglutinin (PHA), the lectin of kidney beans. Trypsinated porcine red blood cells were treated with saline extracts of kidney beans, incubated, and the nonagglutinated cells were quantitated using a Coulter Counter. This hemagglutination activity (HA) assay was then used to monitor the PHA in cooked kidney beans. The thermal treatment (minutes @°C) required to reduce HA by 1 log cvcle was: 12 @ 100°C: 62 @ 93°C: 136 @ 88°C: 160 @ 82°C. Beans were prepared in commercially available low-temperature cookers and evaluated for tenderness and residual hemagglutinating activity.
In plain words, for future reference, any slow cooker which hits 88C/190F at least two hours before the beans are finished should be fine. And the time required goes down as the temp goes up.
Incidentally, I found several articles to similar effect. That one just seemed to me the clearest and most authoritative.
Edited by pbear, 21 September 2015 - 08:35 PM.