This paper shows the lectin content of 40 different cultivars of bean. The table's on page 2. Now all that remains to be done is work out which beans actually correlate to names like 'PI 312041'...

Well here are my interpretations of the paper, though they're a poor showing to Matthew's detailed efforts. Basically it's impossible to identify most of the strains of bean, since googling the cultivars doesn't turn anything up. Instead, I've just shown the most and least lectiny rather than by type, like Matthew has done

Pinto, White half runner: None Light red kidney bean, Honduras, Sutter Pink, porrillo: Low Red peanut bean, sanilac, canario divex, puebla: High

But the difference between the lower and higher levels is about 1.6% to 2.5% on average, so it's an open question whether it's significant enough to worry about, aside from the beans which are completely clear of lectins.

I Googled & Wikpedia came up with:

Toxicity The toxic compound lectin phytohaemagglutinin is present in many varieties, but is especially concentrated in red kidney beans. Although in the case of dry beans the ten minutes at 100 degrees Celsius required to degrade the toxin is much shorter than the hours required to fully cook the beans themselves, outbreaks of poisoning have been associated with the use of slow cookers whose low cooking temperatures may be unable to degrade the toxin. The British public health authority, PHLS, has recommended soaking kidney beans for 5 hours before cooking.[2] Sprouts of pulses high in haemaglutins (such as kidney beans) should not be eaten

and:

There are three commonly known types of green beans: string or runner beans, stringless or French beans (depending on whether the pod has a tough, fibrous "string" running along its length), and snap beans, with a thin flat pod that requires less cooking time. Compared to the dry beans, they provide less starch and protein, and more vitamin A and vitamin C. The green beans are often steamed, boiled, stir-fried, or baked in casseroles.

Pinto bean toxicity is very real-- I remember very well.

Back in college, I ran out of money during a late night cram session and ate a 10 or 12 oz jar full of raw, soaking pinto beans. Within an hour I fell hard asleep-- MUCH harder than with sleeping pills. A few hours later I woke up-- vomiting. The subsequent dry heaves lasted for what seemed like half an hour-- no hangover compares. Ditto the dizziness-- it really did seem like the room was spinning in circles-- again, well beyond any alcohol effect.

Not a pleasant memory.

By the way, for similar reasons once for brunch I ate a large salad bowl full of miner's lettuce. Turns out it's a mild laxative.... (explosively major in large volumes.)

Have a nice day!

PS-- teachers often use dry beans for counting projects with children. The word about lectins haven't made it around very far yet.

As Matthew said above, the green runner bean pods are safe, but unfortunately they can not be found easily in the US. I have gone to several veggie markets and I couldn't find them. In the Bay Area, I did find them at Draeger's though, at one time only.

Here in the US I can only find easily the "long stripe" green bean pods, which I assume are as safe, just not as yummy (they're mostly used in salads).

I'm originally from Greece, and there we mostly use the runner bean pods variety, not the new stripe salad ones. Before Paleo I used to have IBS and therefore a sensitive gut, but these green bean runner pods never created a problem. So I'm guessing their lectin levels are indeed way lower than dried beans/lentils, as Matthew mentioned.

You can see how green runner beans ("fasolakia" in Greek) look like here: http://4.bp.blogspot.com/_Tn9XQasFmfU/Sgxt_0Pui0I/AAAAAAAARWk/JBiHYniE-4Q/s400/fasolakia8.jpg They are flatter and wider than the stripe salad green beans.