re: Red Beans in a Slow Cooker Could Be Dangerous?

I had a friend that would crock pot his red beans and they'd never be tender, even after cooking them for hours. I soak mine because that's how I learned from my mother. Whether or not she knew about the health risks I don't know, but I doubt it. What I had heard from another source that I cannot recall was that boiling the beans for 10-20 minutes was important to break down the cell structure of the beans to make them tender. It's never failed me so far.

"According to research from the U.S. Food & Drug Administration (FDA)"

Translation: Do the opposite of that.

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Well if the Scientist say so. lol

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but is it Settled Science, or just The Science?