The kidney bean is named for its visual resemblance to a kidney. It is characterized by a strong flavor and its reddish brown color.
Kidney beans are very versatile. They are often used in chili, refried beans, soups, and salads.
Kidney beans are an excellent source of potassium and some trace amounts of iron and calcium.
While a true kidney bean is dark red/brown in color, a light red bean, phaseolus vulgaris, is often referred to as a light red kidney bean, owing to the similar shape and texture.
Selecting and Buying
Preparation and Use
One of the most popular uses for kidney beans is in the preparation of chili. Along with chili, these red beans are a welcome addition to many casseroles, both for the flavor and the dash of color that the beans add to the presentation of the dish.
Conserving and Storing
Store dried kidney beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. Cooked kidney beans will keep fresh in the refrigerator for about three days if placed in a covered container.