boiling pulses

All dried beans contain some phytohaemagglutinin which is what causes the problem. Some (like kidney) have more than others. This means we should soak and ditch the water then boil for at least 10 mins for black beans, pinto, broad/fava, Lima, kidney and cannellini beans, black-eyed-beans etc
The toxin is the same one that causes gastroenteritis.
The toxin breaks down with 10 mins boiling.

Riverwalk

As far as I know only dried soya and kidney beans have toxins that need to be boiled for 10 minutes to eliminate the toxins - then have the water discarded.

This is my understanding too.

Re dried peas, I seem to remember they used to be sold with a little packet of fat and were called "marrowfat peas". Just wondering if soaking them with some oil would help soften the skins and make them cook faster.

I use a lot of lentils, some of which (like beluga lentils) I do soak before cooking. I generally buy split peas rather than whole peas because this solves the soaking problem.

I bought a lot of dried soup mix at the start of the pandemic and I find the dried peas in it seem to remain rock hard even after a lot of soaking. I must start using it up. Although I use a lot of pulses in stews etc these days I only ever buy tinned kidney beans after a friend of mine nearly died after not cooking them properly.

I'm boiling aduki beans today and apparently the boiling water used to be thought to be a good tonic for the kidneys. I won't be drinking it!

As far as I know only dried soya and kidney beans have toxins that need to be boiled for 10 minutes to eliminate the toxins - then have the water discarded.