Ugh, I made a horrible, horrible mistake.
I had dried kidney beans that I wanted to cook up for an upcoming batch of chili. I measure them out, soak them overnight, drain them, add fresh water. They are
boiled the 30 minutes to neutralize the kidney bean toxin. Then they are simmered...simmered...simmered. Aww, heck, they aren't softening. Throw them in the slow cooker so I don't have to watch the stove. Taste them at four hours, still crunchy, spit them out. Taste them at six hours, still crunchy, spit them out. Cook on high for 8 hours. Taste a few, hey they are soft! Swallow them. Turn off slow cooker and wait for beans to cool before packaging.
A few hours later my stomach starts to groan and I am too warm. I'm feeling worse and worse, so I strip down to skivvies and sit in front of a fan, not moving, reading a book and hoping I won't vomit. After a few hours, this passes, and I fall into bed.
I am so frustrated. I've cooked kidney beans before! I know what I'm doing! I boiled them the full 30 minutes! Why...
And then I remember. When I tasted the kidney beans, they tasted somewhat bitter. That's not right. I open up the jar holding the remaining dry beans. Those beans do NOT smell right.
So, I'm guessing that there was some moisture trapped in the jar with the beans and it became a very fine, invisible mold. I've never had dried beans go bad before, so this was new. I wasted all that time, water, and electricity to cook probably-moldy beans. At least I got sick off the 3 - 5 beans I ate last night instead of finding out the issue after I made them a small part of a massive batch of black bean chili.
Lesson learned. If it smells off or tastes off, don't eat it.
tl;dr - Safe from Phytohaemagglutinin, Miss Herring ate mold. :(