I replied from Pixelfed but it doesn't seeem to have federated through, sorry!

Could you link it, then?

Using the incredibly scientific method of... assuming the level of bitterness roughy equates to the amount of toxins left lol. That, and the most typical toxins in this genus usually present symptoms within a few hours, which didn't happen (luckily). And yeah, I went all-out on this batch. My hope is I can dial back on each until i find the bare minimum required amount/type of processing.

Phaseolus polystachios. Same genus as most of our common beans in the U.S., but the only one that's native I think? And it's perennial. It's more closely related to lima beans than any variety of vulgaris though, despite looking more like the latter than the former.

Well my particular interest is edible plants that are roughly native to my region, and it turns out there's just not a huggee selection of beans in that category? There's a couple Strophostyles species here that are tastier as faux green bean pods than they are as dried beans. There's at least one native Lupinus whose edibility is even more questionable than the Thicket Bean, and likely requires weeks of brining. There's Amphicarpaea bracteata, which is easily the tastiest AND simplest of the bunch, but culinarily they're really more akin to peanuts than pintos. There's Apios americana, which has DELICIOUS tubers, but it doesn't really super want to produce beans even though it can. Finally, there's Desmanthus illinoensis, which... actually that one's very productive, easy to grow, AND easy to prepare? Honestly I should have just stuck with that one lol.

My hope for all the complicated ones is that, once a process is ironed out and simplified, it'll get easier? We'll see. Just trying to do my part to broaden the number of species humans subsist on really.