Thekidney bean is a variety of the commonbean (Phaseolus vulgaris); it has such a common name owing to its resemblance to ahuman kidney.

There are different classifications of kidney beans:^{[citation needed]}

• Red kidney bean (also known as common kidney bean,rajma in India,surkh/laal (red)lobia in Pakistan).
• Light speckled kidney bean (and long shape light speckled kidney bean).
• Red speckled kidney bean (and long shape red speckled kidney bean).
• White kidney bean (also known ascannellini in Italy, the UK and the US;lobia in India; orsafaid (white)lobia in Pakistan).

Kidney beans, cooked by boiling, are 67% water, 23%carbohydrates, 9%protein, and contain negligiblefat (table). In a reference amount of 100 g (3.5 oz), cooked kidney beans provide 127calories offood energy, and are a rich source (20% or more of theDaily Value, DV) of protein,folate andcopper, with moderate amounts ofthiamine and severaldietary minerals (10–16% DV, table).

Red kidney beans are used in the cuisine ofIndia, where the beans are known asrajma, andPakistan, where they are calledsurkh lobia. Red kidney beans are commonly used inchili con carne and used in southernLouisiana for the classic MondayCreole dish ofred 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 inLa Rioja, Spain, are calledcaparrones. In theNetherlands andIndonesia, kidney beans are usually served as a soup calledbrenebon.^[3] In theLevant, a common dish consisting of kidney bean stew usually served with rice is known asfasoulia. 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.

Raw red kidney beans contain relatively high amounts ofphytohemagglutinin and thus are more toxic than most other bean varieties if not soaked and then boiled for at least 10 minutes. The USFood and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.^[4] Cooking at the lower temperature of 80 °C (176 °F), such as in aslow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning.^[4] As few as five raw beans or a single undercooked kidney bean (as cooking them at insufficient temperatures increases the level of toxic compounds) can cause severe nausea, diarrhea, vomiting, and abdominal pains. Canned red kidney beans, though, are safe to eat straight from the can, as they are cooked prior to being shipped.^[5][6][7]

• Phaseolus
• Edible legumes

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