<human>: Hi, I am planning on trying to make refried beans for the first time, and I recall reading or hearing a news report or article about some type of bean having unsafe chemicals leach out in to the soaking water when you rehydrate them.

Now, since every refried bean recipe I've looked at seems to use the soaking water for cooking, I'm pretty sure that pinto beans are fine to use (and, as per Good Eats, the number of sugars that leach out that would create gas in the large intestine is only a fraction of what remains in the bean, so that's hardly a concern), so I am wondering if there was another type of bean that had not nice chemicals that leach out of the skin and would necessitate throwing out the soaking water.

Could you distill the essence of the text into 1-3 sentences?
<bot>: vaguely remember hearing that, for some beans, the soaking water should be thrown out for safety concerns, would like to see if it is the case.