From the Wikipedia link:
*There are different classifications of kidney beans, such as:
– Red kidney bean (also known as: common kidney bean, rajma in India, surkh (red) lobia in Pakistan).
– Light speckled kidney bean (and long shape light speckled kidney bean).
– Red speckled kidney bean (and long shape light speckled kidney bean).
– White kidney bean (also known as cannellini in Italy, lobia in India, or safaid (white) lobia in Pakistan).*
Improper cooking can make you sick. From https://www.eatingwell.com/article/7964008/how-to-safely-cook-kidney-beans-cannellini-beans-slow-cooker/
*- Soak the dried beans for a minimum of 5 hours or overnight.
– Drain the soaked beans and put them in a large pot. Add enough fresh water to cover them by 2 inches. Bring to a boil. Boil the beans for 30 minutes.
– Drain the beans and use in your slow cooker recipe.*
by PracticalAndContent