Facts About Dark Red Kidney Beans

Red kidney beans are scientifically named Phaseolus vulgaris. They are otherwise known as "common beans" along with other varieties such as black beans and pinto beans.

History

• Red kidney beans originated in Peru. Indian traders introduced them to Central and South America, and Spanish explorers later brought them into Europe upon returning from voyages to the Americas.

Nutritional Value

• Red kidney beans are an excellent source of protein, iron, folate and fiber, a special type of carbohydrate essential to the health of our digestive systems.

Etymology

• The red kidney bean is named for its visual resemblance to a kidney organ. It is also known as the 'chili bean' due to it's prominence in the dish Chili Con Carne and other spicy dishes.

Cuisine

• These beans are popular in simmered dishes where they absorb the flavors of other foods and seasonings. They are an integral part of cuisine in the northern region of India, and New Orleans and the rest of Louisiana in the United States.

Cooking

• Rinse dry beans thoroughly in cold water. Soak beans in a bowl of fresh cold water overnight; drain and rinse well. To cook beans, cover with 2 inches of water in a pot and simmer for 1 to 2 hours or until tender.