Kidney Beans

What it is

Large, glossy, deep red, kidney-shaped beans. Also found in white (cannellini are a white kidney type) and lighter pink forms.

How it's made

Dried; must be soaked and then boiled hard before use (see the safety note below). Also widely canned, in which case they are already safely cooked.

Flavor profile

Robust, meaty, slightly sweet, with a firm skin and a soft, mealy interior that holds up to long cooking.

Culinary uses

The bean of chili con carne, red beans and rice (Louisiana), and North Indian rajma (kidney beans in a spiced tomato-onion gravy). Their sturdy skins let them survive long stews without disintegrating. Safety — important: raw and undercooked red kidney beans contain high levels of the toxic lectin phytohaemagglutinin, which causes severe nausea and vomiting. Dried kidney beans must be soaked, then boiled vigorously for at least 10 minutes before simmering; slow-cookers that never reach a true boil can actually increase toxicity. Canned kidney beans are pre-cooked and safe. This is the single most important food-safety note in the bean family.

Regional variations

Louisiana red beans and rice (Monday tradition, cooked with the Sunday ham bone). North Indian rajma-chawal. American chili. British "red kidney beans" in chili and salads.

Cultural & historical context

Another New World domesticate spread worldwide after the Columbian Exchange, kidney beans became deeply embedded in cuisines from the American South to Punjab, where rajma-chawal is comfort food incarnate.

Reference notes

• Tags: legume, bean, Dried, Whole, Vegetarian, Vegan, safety-note: toxic-raw
• Related ingredients: tomatoes, cumin, garam masala (rajma), rice, chili powder
• Related cuisines: Indian (rajma), American (chili, Cajun/Creole), Mexican
• Suggested links: Cuisinopedia → Rajma (dish), Cannellini Beans, Garam Masala; safety callout on phytohaemagglutinin