Hopefully there's a food safety expert in here that can help me.
On Sunday I cooked a big pot of red beans and rice to have for dinner during the week. These were dry "small red beans" from Kroger. Didn't eat any of it that day. Tuesday we heated some of it up for dinner. Within a couple hours I had pretty bad stomach cramps and shortly after that spent some time hanging out on the toilet. My wife woke up that night stomach problems. Neither of my kids had a problem.
My wife suspects the beans. She pointed out that kidney beans have a natural toxin and need to be cooked properly to remove it and she's convinced this was the problem. I'm not sold that it could be this toxin.
A) I was cooking red beans, not kidney beans. As far as I could tell online, they are different and only kidneys have the toxin.
B) I cooked the beans for 20 minutes on high in our Instant Pot, then they simmered for ~2 hours on the stove. Any toxin should have been long gone.
C) I cooked the same thing a few weeks ago and didn't have any problem.
So, what do you think? Are red bean toxins a likely cause of my problems? Or is it more likely something else?
I'm going to eat another right now to continue testing, will report back.