Light Red Kidney Beans
The Light Red Kidney Bean is a vibrant-colored member of the legume family, offering nutrient density, mild flavor and a creamy texture that performs well on its own or as a component among other ingredients.
Suggested uses
Basic prep
Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
Ingredients
Light red kidney beans.
Light Red Kidney Beans, or "Phaseolus vulgaris," are pinkish-red with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.
These popular beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.
Classic recipe
Rajma Masala
This aromatic curried kidney bean dish hails from the Punjab region of India, where it is a mainstay of home cooking. It is typically served with either basmati rice or Indian naan.
