Kidney bean
 |
|
| Red kidney beans | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,393 kJ (333 kcal) |
| Carbohydrates | 60 g |
| - Sugars | 2 g |
| - Dietary fiber | 15 g |
| Fat | 1 g |
| Protein | 24 g |
| Water | 12 g |
| Pantothenic acid (B5) | 0.8 mg (16%) |
| Folate (vit. B9) | 394 μg (99%) |
| Calcium | 143 mg (14%) |
| Iron | 8 mg (62%) |
| Magnesium | 140 mg (39%) |
| Potassium | 1406 mg (30%) |
| Zinc | 3 mg (32%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
|
The kidney bean, also known as red bean, is a variety of common beans (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Kidney red beans can be confused with other beans that are red, such as azuki beans. In Jamaica, they are called "red peas". Kidney red beans are commonly used in chili soup chili con carne and are an integral part of the cuisine in northern regions of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.
Kidney beans are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes (see Phaseolus vulgaris#Toxicity).
