General
Also known as kidney beans, named after its visual resemblance in shape and color to the human kidney, red beans are a variety of the common bean. These type of bean should not be confused with other red beans, such as adzuki beans or pinto beans.
Nutritional information
Boiled red beans are 67% water, 23% carbohydrates, 9% protein and contain negligible fat. In a 100 gr reference amount (0.22 lb), cooked kidney beans are a rich source of protein, folate, iron and phosphorus, with moderate amounts of thiamin, copper, magnesium and zinc.
Direct uses and industrial applications
Red beans are commonly used in chili con carne and are also used in the Indian cooking. Boiled red beans can be turned into bean paste, by crushing them when they are soft.
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