Another slow cooker thread, but this time a question about beans

[whimsicalname]

Okay, so I have a slow cooker. I've made a couple of veggie soups in it, and am planning on branching out to a pulled pork type thing over the weekend. I live in the US, and my oven is too frightening to cook a slow stew in (hence the slow cooker), but would generally put pulses in stews. Lots of the recipes I've looked at suggest soaking beans and then just cooking with the stew. But don't you need to boil them vigorously to stop them being poisonous? And then throw the water away? I don't want to poison us all! Any ideas?

You could try rapidly boiling the soaked beans for 10 minutes before putting them in the casserole.

Kidney beans need rapid booiling, but I don't think others do.

I'm scared of not cooking kidney beans properly so I use tinned.

Thanks, I'll try the half cooking thing. None of my children (or, come to think of it, my husband, but I don't indulge him) like kidney beans so I tend not to cook them at all.