Be careful with red beans... they have a toxin in them. They do need to be boiled for a certain length of time, or soaked for a certain length of time to get rid of the toxin...
The toxic compound phytohaemagglutinin, a lectin, is present in many common bean varieties, but is especially concentrated in red kidney beans. White kidney beans contain about a third as much toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% as much as red kidney beans.[6]
"Phytohaemagglutinin can be deactivated by boiling beans for ten minutes; the ten minutes at boiling point (100 °C (212 °F)) are sufficient to degrade the toxin, but not to cook the beans. For dry beans, the U.S. Food and Drug Administration (FDA) also recommends an initial soak of at least 5 hours in water which should then be discarded.[6]"
http://en.wikipedia.org/wiki/Phaseolus_vulgaris