How to Sous Vide Dried Beans Safely
Given the temperature, it sounds like advice from slow cooking should apply - it's not far short of boiling. You can actually increase the (bioavailability of) phytohaemaglutinin by cooking at that sort of temperature  for long periods unless you boil properly first. Only a few varieties of beans are an issue, mainly red kidney beans. 

When slow cooking mixed bean chilli (for example), I soak the kidney beans separately from the other beans, then rinse them and bring them to the boil in plenty of new water for more than 10 minutes, discarding that water as well. You should do something similar. It's not all that convenient, but it is necessary. 

The chart you'd like would be difficult to produce because each bean isn't at a uniform temperature - 10 minutes becomes 30 to ensure the low of each bean gets hot enough. The amount in a particular batch of beans will be quite variable as well.