Cooking and Baking

Slow Cooked Kidney Beans

I need some thoughts! I carelessly threw a 7-bean mix into the slow cooker at 10am. My slow cooker runs pretty hot - up around 210 degrees - and the water is definitely boiling around the edges, and burbling a bit at the center. I know they say you should boil the kidney beans 10 minutes before you cook them to rid them of the toxins.

They are meltingly soft at this point (3pm). Should I collect the beans, throw them in some fresh water and boil them, and throw them back in the crock pot? Is the water I have been cooking them in safe? (would hate to through out that glorious bean liquid) Or am I just being paranoid?

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