Kidney bean
variety of common bean with reddish seeds and kidney shape
The kidney bean is a variety of the common bean (Phaseolus vulgaris). Its name comes from its resemblance to a human kidney.
Classification
There are different classifications of kidney beans:
Red kidney bean (also known as common kidney bean, rajma in India, surkh/laal (red) lobia in Pakistan).
Light speckled kidney bean (and long shape light speckled kidney bean).
Red speckled kidney bean (and long shape red speckled kidney bean).
White kidney bean (also known as cannellini in Italy, the UK, Australia, and the US; 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 (table). In a reference amount of 100 g (3.5 oz), cooked kidney beans provide 127 calories of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate and copper, with moderate amounts of thiamine and several dietary minerals (10–16% DV, table).
Dishes
Red kidney beans 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 commonly used in Mexican chili con carne and used in southern Louisiana for the classic Monday Creole dish of red beans and rice.
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This entry incorporates text from “Kidney bean” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.