Red kidney beans in a slow cooker?

I recently caved and reexpanded my slow cooker collection back to 5 following the death of my 6 qt. version a while back. Living without a large capacity one was just a little too annoying as I like to cook up large batches to, well, avoid having to cook for a while. My 5 qt. slow cooker simply wasn't large enough. As a result, I picked up one of these over the weekend.

Recently I managed to find some Indian slow cooker recipes which I wanted to try and noticed some of the recipes therein contained dry red kidney beans. I was feeling a little concerned about this and wandered off to dig up the FDA's info on food poisoning and red kidney beans which noted that:

Several outbreaks have been associated with “slow cookers” or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80°C may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75°C.

However, doing a little more digging led me to a Washington Post article about slow cookers which stated that:

If they’re newer, they’re hotter. Because of food safety concerns, slow cookers today heat up faster and cook at higher temperatures than ones bought a decade or more ago. Andrew Schloss, author of “Art of the Slow Cooker” (Chronicle, 2008), found that low settings on newer cookers reach 185 to 200 degrees, while the high setting heats at 250 to 300 degrees. Settings on older machines generally are 15 to 20 degrees lower, and the machines heat up more slowly. If you have an older slow cooker cookbook and a new machine (or vice versa), you will have to adjust the timing in your recipes.

Translating Fahrenheit to Celcius, cooking at high (for a stupendously long time as in the recipe) should put the red kidney beans through the recommended "10 minutes of boiling". I guess it'll be an episode of stab-it-with-an-instant-read-thermometer-style cooking, but slow cooking would seem to be safe.

Now if only I could remember where I put that instant read thermometer of mine. Perhaps this will mean (*gasp*) cleaning out the kitchen cupboard closet.