Editing Kidney bean

{{short description|Variety of the common bean (Phaseolus vulgaris)}}
{{nutritional value 
| image= 
| caption = 
| name=Kidney beans, boiled
| kJ=532
| water=67 g
| protein=8.7 g 
| fat = 0.50 g 
| carbs=22.8 g 
| fiber=7.4 g 
| sugars=0.3 g 
| iron_mg=2.9
| calcium_mg=28
| magnesium_mg=45
| phosphorus_mg=142
| potassium_mg=403
| sodium_mg= 2
| zinc_mg=1.07
| copper_mg=0.24
| thiamin_mg=0.16
| riboflavin_mg=0.06
| pantothenic_mg=0.22
| niacin_mg= 0.58
| vitB6_mg= 0.12
| folate_ug= 130
| vitC_mg= 1.2
| vitE_mg= 0.03
| vitK_ug= 8.4
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/175194/nutrients Link to USDA Database entry]
| source_usda=1}}

The '''kidney bean''' is a variety of the common [[bean]] (''[[Phaseolus vulgaris]]'') named for its resemblance to a [[human kidney]].

[[File:Red Rajma BNC.jpg|thumb|Dried kidney beans]]

==Classification==
There are different classifications of kidney beans, such as:

*Red kidney bean (also known as common kidney bean, Rajma in India, surkh (red) lobia in Pakistan).
*Light speckled kidney bean (and long shape light speckled kidney bean).
*Red speckled kidney bean (and long shape light speckled kidney bean).
*White kidney bean (also known as cannellini in Italy and the UK, lobia in India, or safaid (white) lobia in Pakistan).

==Nutrition==
Kidney beans, cooked by boiling, are 67% water, 23% [[carbohydrate]]s, 9% [[protein]], and contain negligible [[fat]]. In a 100-gram reference amount, cooked kidney beans provide {{cvt|532|kJ|kcal}} of [[food energy]], and are a rich source (20% or more of the [[Daily Value]], DV) of protein, [[folate]] (33% DV), [[iron]] (22% DV), and [[phosphorus]] (20% DV), with moderate amounts (10–19% DV) of [[thiamine]], [[copper]], [[magnesium]], and [[zinc]] (11–14% DV).

==Dishes==
[[File:Rajma Chawal from India(1).jpg|thumb|left|''Rajma'' served with rice—a common dish in north India]]
[[File:Chitra Rajma.jpg|thumb|Red speckled kidney beans]]

Red kidney beans are commonly used in [[chili con carne]] and are used in the cuisine of [[India]], where the beans are known as ''[[rajma]]'' and [[Pakistan]] where they are called surkh lobia. Red kidney beans are used in southern [[Louisiana]] for the classic Monday [[Louisiana Creole cuisine|Creole]] dish of [[red beans and rice]]. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. In Jamaica, they are referred to as red peas. Small kidney beans used in [[La Rioja, Spain]], are called ''[[caparrones]]''. In the [[Netherlands]] and [[Indonesia]], kidney beans are usually served as a soup called ''[[brenebon]]''.<ref name="FAO">{{cite web | title = Recipe: Soup Brenebon | work = [[FAO]] | url = http://www.fao.org/documents/card/en/c/c38f8b37-352b-4d80-9d33-bfc0e9b6ccdd/}}</ref> In the [[Levant]], a common dish consisting of kidney bean stew usually served with rice is known as ''fasoulia''. To make bean paste, kidney beans are generally prepared from dried beans and boiled until they are soft, at which point the dark red beans are pulverized into a dry paste.

==Toxicity==
{{seealso|Phaseolus vulgaris#Toxicity}}
Red kidney beans contain relatively high amounts of [[phytohemagglutinin]] and thus are 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 to ensure they reach a sufficient temperature long enough to completely destroy the toxin.<ref name="badbugbook">{{cite web |date=2012 |title=Bad Bug Book (2012) |url=https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf |access-date=26 December 2013 |work=Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin |publisher=Food and Drug Administration |quote=Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature}}</ref> Cooking at the lower temperature of {{convert|80|°C|°F}}, such as in a [[slow cooker]], is insufficient to denature the toxin and has been reported to cause food poisoning.<ref name="badbugbook" /> Canned red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped. As few as five raw beans or a single undercooked kidney bean can cause severe nausea, diarrhea, vomiting, and abdominal pains.<ref>{{cite web|url=http://www.motherearthnews.com/real-food/be-careful-with-red-kidney-beans-in-the-slow-cooker.aspx|title=Be Careful With Red Kidney Beans in The Slow Cooker|work=[[Mother Earth News]]}}</ref><ref>{{cite web|url=http://www.foodsmart.govt.nz/elibrary/cooking_safely_with.htm|title=Cooking safely with slow cookers and crock pots|work=foodsmart.govt.nz|access-date=2015-03-06|archive-url=https://web.archive.org/web/20160102081731/http://www.foodsmart.govt.nz/elibrary/cooking_safely_with.htm|archive-date=2016-01-02|url-status=dead}}</ref><ref>{{cite web|url=http://extension.psu.edu/food/preservation/faq/raw-kidney-beans|title=Raw Kidney Beans|work=Home Food Preservation (Penn State Extension)}}</ref>

== Cookbook ==
{{portal|Food}}
{{cookbook|Kidney Bean}}
* {{Cookbook-inline|Bean Chili}}
* {{Cookbook-inline|Chili (Vegan)}}
* {{Cookbook-inline|Easy Chili}}
* {{Cookbook-inline|Minestra}}
* {{Cookbook-inline|Pandora's Feast}}
* {{Cookbook-inline|Rice an' Peas}}
* {{Cookbook-inline|Three Bean Confetti Salad}}
* {{Cookbook-inline|Vegetarian Bean Soup}}

==References==
{{reflist}}

{{Phaseolus}}

[[Category:Phaseolus]]
[[Category:Edible legumes]]