Kidney beans are an oval shaped variety of the Phaseolus vulgaris plant. Kidney beans are available in a variety of colors and patterns, with dark red, white, and cannellini being perhaps the most common.
Kidney beans are an excellent source of fiber and protein. Kidney beans contain high levels of folate, iron, copper, manganese, phosphorus, potassium, and other vitamins and minerals, as well as antioxidants.
Raw kidney beans contain the toxin phytohemagglutinin. Kidney beans should be soaked for at least five hours and boiled for at least ten minutes prior to consumption; slow cooking at low temperatures can increase toxin levels. See: Phytohemagglutinin.
Rice and beans, soups, stews, chili, prepared dishes, canned, raw
Cannellini beans, Red peas, Caparrones