Kidney bean (Phaseolus vulgaris)

Introduction:

Kidney beans, also known as red beans, are dark red legumes that owe their name to their kidney-shaped appearance. They have a slightly sweet taste and are soft and floury in texture.

Use/Preparation:

There are many uses for them. They are the main ingredient of many traditional dishes such as chilli con/sin carne, bean soup, stews and salads. The beans can also be used in hummus. Dried beans need to be soaked and cooked before eating. Canned beans allow for quicker preparation.

Health:

Red beans are an excellent source of vegetable protein, fibre, iron, magnesium and potassium. The high fibre content can help promote healthy digestion.

Alternatives:

Other types of beans or pulses such as black beans, white beans, lentils, peas or chickpeas can be used as a protein-rich alternative in many recipes.

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Average nutritional values cooked	per 100 g
Energy (kcal/kJ)	101/425
Fat	0,5 g
Healthy fatty acids	0,1 g
Carbohydrates	13 g
Sugar	0,4 g
Protein	7,7 g
Salt	0,35 g