Kidney Beans

Phaseolus vulgaris

Origin / Harvest:

• USA / September–October
• Canada / September–October
• China / October

Description & History

Kidney beans, also referred to as Mexican Beans, are one of the most popular beans in today's food market.

True to their name, this large bean is shaped like a kidney. Dark red kidneys are a deep reddish–brown. Light red kidneys are rose–colored.

Kidney beans fall under the botanical classification Phaseolus vulgaris. All beans within this species are considered derived from a common bean ancestor that originated in Peru and are also referred to as “common beans”. Some of our most popular bean varieties are common beans including black, kidney, pinto, and navy beans. These common bean varieties spread throughout South and Central America by way of migrating Indian traders. Spanish explorers returning from their voyages to the New World carried these beans back to Europe during the 15th century. Spanish and Portuguese traders in turn introduced common beans to Africa and Asia. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Uses

Because they hold their shape during cooking and readily absorb surrounding flavors, kidney beans are a favorite in chili, stews, and simmered dishes. Robust and full–bodied in flavor all by themselves, kidneys beans are also popular in salads, curries and with rice.

Nutrition

Like all beans, kidney beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Packed with nutrients, beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories.

Dark Red Kidney Beans