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Jewish Recipes --> Jewish and Israeli Foods --> Beans --> Kidney Beans

The kidney bean, also known as red bean, is a variety of common beans (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Kidney red beans can be confused with other beans that are red, such as azuki beans. In Jamaica, they are called "red peas". Red kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India, where the beans are known as rajma and are used in a dish of the same name. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.

Kidney beans are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes (see Phaseolus vulgaris#Toxicity).

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Nutrition Facts Kidney beans, boiled

  • Amount Per 1 tbsp (11 g)
  • Calories 14

% Daily Value*

  • Total fat 0.1 g 0%
  • Saturated fat 0 g 0%
  • Polyunsaturated fat 0 g
  • Monounsaturated fat 0 g
  • Cholesterol 0 mg 0%
  • Sodium 0 mg 0%
  • Potassium 45 mg 1%
  • Total Carbohydrate 2.5 g 0%
  • Dietary fiber 0.7 g 2%
  • Sugar 0 g
  • Protein 1 g 2%
  • Vitamin A 0% Vitamin C 0%
  • Calcium 0% Iron 1%
  • Vitamin B-6 0% Vitamin B-12 0%
  • Magnesium 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Sources include: USDA

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods- Jewish Foods
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Bialy.