Red kidney beans are a type of common bean that is native to the Americas. They are large, kidney-shaped legumes with a glossy, deep red color. They have a firm texture and a slightly earthy, nutty flavor. They are a good source of protein, dietary fiber, and various vitamins and minerals, including iron, potassium, and B vitamins. They are particularly high in folate and magnesium.
Red kidney beans are widely used in various cuisines around the world, particularly in Mexican and Indian cuisine. They are most often used in soups, stews, chili, and other hearty dishes. They can also be used to make dips like "chili con carne" and "red beans and rice", and can be mashed and mixed with spices to form patties and balls, and also as salad ingredient. They are available dried, canned, and also as flour.
It's important to note that consuming raw or undercooked kidney beans can cause food poisoning due to the presence of lectin phytohaemagglutinin, a type of toxic protein. So they must be cooked properly by boiling them for at least 10-15 minutes or by using a pressure cooker.
