Kidney Bean

Kidney bean is a medium to large, kidney-shaped bean with deep red skin and a firm, creamy interior. It holds its shape when simmered, with a mild, earthy flavor and a meaty bite; common in chili, stews, curries, and bean salads. Sold dried or canned, typically soaked and then boiled before longer cooking.\n\nDomesticated in the Americas, kidney beans spread to Europe, Africa, and South Asia via trade and became staples in dishes like rajma and red beans and rice. Commercial production dries mature seeds for storage, while canning cooks and packs beans for ready use.