Kidney bean

The kidney bean is a specific variety of the common bean, known scientifically as *Phaseolus vulgaris*. It earns its common name because its physical shape resembles a human kidney. These beans are important edible legumes used in many different cultures. They are a versatile food source found in many parts of the world.

There are several distinct classifications of kidney beans. One common type is the red kidney bean. In India, these are known as rajma. In Pakistan, they are called surkh or laal lobia. Other varieties include the light speckled kidney bean. There are also red speckled kidney beans. Some of these varieties have a long shape. Another major type is the white kidney bean. In Italy, the UK, and the US, these are called cannellini. In India, they are known as lobia, and in Pakistan, they are called safaid lobia.

Kidney beans provide significant nutritional value when they are prepared correctly. When cooked by boiling, the beans consist of 67% water. They also contain 23% carbohydrates and 9% protein. The beans contain negligible amounts of fat. A standard reference amount of cooked kidney beans provides 127 calories of food energy. They serve as a rich source of protein, folate, and copper. These three nutrients make up 20% or more of the Daily Value (DV). They also provide moderate amounts of thiamine and several other dietary minerals. These minerals account for 10% to 16% of the DV.

Because of their nutrition, people use kidney beans in many famous dishes. In North India, red kidney beans are used to make rajma chawal. This dish is served with rice and often includes raw vegetables.

In the Levant, a kidney bean stew called fasoulia is commonly served with rice. In the Netherlands and Indonesia, people often serve them in a soup called brenebon. In Spain, specifically in La Rioja, small kidney beans are called caparrones. In Jamaica, they are referred to as "red peas."

Kidney beans are also used in various Western cuisines. They are a common ingredient in chili con carne. In southern Louisiana, they are used for a classic Monday Creole dish of red beans and rice. Some families in Louisiana with Caribbean heritage use smaller, darker red beans. To create bean paste, people generally use dried beans. They boil the beans until they are soft. Then, they pulverize the dark red beans into a dry paste.

Safety is a critical part of preparing raw red kidney beans. Raw beans contain high amounts of a toxin called phytohemagglutinin. This substance makes raw kidney beans more toxic than most other bean varieties. To make them safe, you must soak the beans and then boil them for at least 10 minutes. The US Food and Drug Administration recommends boiling them for 30 minutes. This ensures the temperature is high enough to completely destroy the toxin. Using a slow cooker may not be safe. Cooking at a lower temperature, such as in a slow cooker, is insufficient to denature the toxin. This can lead to food poisoning.

Consuming undercooked beans can lead to serious health issues. Eating as few as five raw beans can cause problems. Even a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and abdominal pains. This happens because the cooking temperature was not high enough to remove the toxic compounds. However, canned red kidney beans are safe to eat straight from the can. This is because they are already cooked before they are shipped to stores.