Kidney bean

The kidney bean is a variety of the common bean (Phaseolus vulgaris) named for its resemblance to a human kidney.

Kidney beans, boiled

Nutritional value per 100 g (3.5 oz)
Energy	532 kJ (127 kcal)
Carbohydrates	22.8 g
Sugars	0.3 g
Dietary fiber	7.4 g
Fat	0.50 g
Protein	8.7 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 13% 0.16 mg Riboflavin (B2) 5% 0.06 mg Niacin (B3) 4% 0.58 mg Pantothenic acid (B5) 4% 0.22 mg Vitamin B6 7% 0.12 mg Folate (B9) 33% 130 μg Vitamin C 1% 1.2 mg Vitamin E 0% 0.03 mg Vitamin K 7% 8.4 μg Minerals Quantity %DV† Calcium 2% 28 mg Copper 27% 0.24 mg Iron 16% 2.9 mg Magnesium 11% 45 mg Phosphorus 11% 142 mg Potassium 13% 403 mg Sodium 0% 2 mg Zinc 10% 1.07 mg
Other constituents	Quantity
Water	67 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Dried kidney beans

Classification

There are different classifications of kidney beans, such as:

• Red kidney bean (also known as: common kidney bean, rajma in India, surkh (red) lobia in Pakistan).
• Light speckled kidney bean (and long shape light speckled kidney bean).
• Red speckled kidney bean (and long shape light speckled kidney bean).
• White kidney bean (also known as cannellini in Italy and the UK, lobia in India, or safaid (white) lobia in Pakistan).

Nutrition

Kidney beans, cooked by boiling, are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat. In a 100-gram reference amount, cooked kidney beans provide 532 kJ (127 kcal) of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate (33% DV), iron (22% DV), and phosphorus (20% DV), with moderate amounts (10–19% DV) of thiamine, copper, magnesium, and zinc (11–14% DV).

Dishes

Rajma served with rice—a common dish in north India

Red Speckled Kidney Beans

Red kidney beans are commonly used in chili con carne and are used in the cuisine of India, where the beans are known as rajma and Pakistan where they are called surkh lobia. Red kidney beans are used in 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. In Jamaica, they are referred to as red peas. Small kidney beans used in La Rioja, Spain, are called caparrones. In the Netherlands and Indonesia, kidney beans are usually served as a soup called brenebon.^[3] In the Levant, a common dish consisting of kidney bean stew usually served with rice is known as fasoulia. To make bean paste, kidney beans are generally prepared from dried beans and boiled until they are soft, at which point the dark red beans are pulverized into a dry paste.

Toxicity

See also: Phaseolus vulgaris § Toxicity

Red kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.^[4] Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning.^[4] Canned red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped. As few as five raw beans or a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and abdominal pains.^[5][6][7]

Cookbook

• Food portal

• Bean Chili at the Wikibooks Cookbook subproject
• Chili (Vegan) at the Wikibooks Cookbook subproject
• Easy Chili at the Wikibooks Cookbook subproject
• Minestra at the Wikibooks Cookbook subproject
• Pandora's Feast at the Wikibooks Cookbook subproject
• Rice an' Peas at the Wikibooks Cookbook subproject
• Three Bean Confetti Salad at the Wikibooks Cookbook subproject
• Vegetarian Bean Soup at the Wikibooks Cookbook subproject

References

1. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
2. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
3. "Recipe: Soup Brenebon". FAO.
4. "Bad Bug Book (2012)" (PDF). Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin. Food and Drug Administration. 2012. Retrieved 26 December 2013. Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature
5. "Be Careful With Red Kidney Beans in The Slow Cooker". Mother Earth News.
6. "Cooking safely with slow cookers and crock pots". foodsmart.govt.nz. Archived from the original on 2016-01-02. Retrieved 2015-03-06.
7. "Raw Kidney Beans". Home Food Preservation (Penn State Extension).