Kidney bean
A common bean variety named for its kidney shape.
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The kidney bean is a type of common bean (Phaseolus vulgaris), named for its shape, which resembles a human kidney. Several varieties exist: the red kidney bean (called rajma in India and surkh or laal lobia in Pakistan), the light speckled kidney bean (including a long-shaped version), the red speckled kidney bean (also with a long-shaped variant), and the white kidney bean (known as cannellini in Italy, the UK, Australia, and the US; lobia in India; and safaid lobia in Pakistan).
Nutrition
When boiled, kidney beans are 67% water, 23% carbohydrates, 9% protein, and contain almost no fat. A 100-gram serving of cooked beans provides 127 calories and is a rich source of protein, folate, and copper (20% or more of the Daily Value), with moderate amounts of thiamine and several dietary minerals (10–16% DV).
Dishes
Red kidney beans feature in Indian cuisine as rajma, often served with rice and raw vegetables (a dish called rajma chawal), and in Pakistan as surkh lobia. They are common in Mexican chili con carne and in southern Louisiana for the Monday Creole dish of red beans and rice. Smaller, darker red beans are used in Louisiana families with Caribbean heritage. In Jamaica, they are called red peas.
Small kidney beans in La Rioja, Spain, are known as caparrones. In the Netherlands and Indonesia, they appear in a soup called brenebon. In the Levant, a kidney bean stew served with rice is called fasoulia. To make bean paste, dried kidney beans are boiled until soft and then pulverized into a dry paste.
Toxicity
Raw red kidney beans contain high levels of phytohemagglutinin, making them more toxic than most other beans if not soaked and boiled for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to fully destroy the toxin.
Cooking at 80 °C, as in a slow cooker, is insufficient and has caused food poisoning. As few as five raw beans or a single undercooked kidney bean (since insufficient cooking increases toxin levels) can cause severe nausea, diarrhea, vomiting, and abdominal pain. Canned red kidney beans are safe to eat directly from the can, as they are cooked before shipping.
Quick Facts
- Classification
- Variety of common bean (Phaseolus vulgaris)
- Named for
- Resemblance to a human kidney
- Major types
- Red
- light speckled
- red speckled
- white (cannellini)
- Key nutrients
- Rich source of protein
- folate
- copper; moderate thiamine and several minerals
- Toxin
- Phytohemagglutinin (high in raw red kidney beans)
Facts from the source article.
Lore & Background
The kidney bean is a variety of the common bean (Phaseolus vulgaris), named for its resemblance to a human kidney. There are several classifications: red kidney bean (also known as rajma in India, surkh/laal lobia in Pakistan), light speckled kidney bean, red speckled kidney bean, and white kidney bean (also known as cannellini in Italy, the UK, Australia, and the US; lobia in India; safaid lobia in Pakistan). In cuisine, red kidney beans are used in India (as rajma), Pakistan (as surkh lobia), Mexican chili con carne, and southern Louisiana for red beans and rice.
In Jamaica they are called red peas; in La Rioja, Spain, small kidney beans are called caparrones. In the Netherlands and Indonesia they are served as brenebon soup, and in the Levant as fasoulia (stew with rice). Kidney beans are also boiled and pulverized into a dry paste. Raw red kidney beans contain relatively high amounts of phytohemagglutinin, making them more toxic than most other bean varieties if not soaked and then boiled for at least 10 minutes.
The US Food and Drug Administration recommends boiling for 30 minutes. As few as five raw beans or a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and abdominal pains. Canned red kidney beans are safe to eat straight from the can as they are cooked prior to shipping.
Reader's Guide
The kidney bean is a globally significant food crop, valued for its nutritional density and versatility in dishes ranging from Indian rajma to Louisiana red beans and rice. Its classification into red, speckled, and white varieties reflects regional preferences and culinary uses. However, the bean's significance is tempered by its toxicity: raw or undercooked red kidney beans contain high levels of phytohemagglutinin, a toxin that can cause severe gastrointestinal distress. Proper preparation—soaking followed by boiling for at least 10 minutes (FDA recommends 30)—is essential to denature the toxin.
Canned beans are pre-cooked and safe. This duality of nutritional benefit and potential harm underscores the importance of correct cooking methods. The kidney bean's widespread use across continents and cultures, from the Levant to the Caribbean, demonstrates its role as a staple protein source, while its toxicity serves as a cautionary note in food safety education.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Kidney bean (CC BY-SA 4.0).
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