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Plant-BasedLegumes & Pulses
🟢Safe

Kidney Beans

Phaseolus vulgaris red

Kidney Beans is a beans leguminous food, known for its mild flavor profile, and rich in essential nutrients like Folate, Thiamin, Vitamin B6.

Regional names

Kidney Beans

Origin

Kidney Beans is cataloged inside the beans lane of legumes & pulses.

Native region

Global temperate and subtropical zones

Season

Available year-round depending on form, preservation, or sourcing

Food Combinations & Timing

✅

Safe Combination Profile

It is safe to eat this food item with other food items.

Nutritional profile

Calories

111 kcal / 100 g

Protein

6.8 g

Carbs

19.4 g

Fat

0.4 g

Fiber

6.4 g

Water content

Moderate when cooked (60% to 70%)

Glycemic index

Low to moderate

Vitamins

  • Folate
  • Thiamin
  • Vitamin B6

Minerals

  • Iron
  • Magnesium
  • Potassium
  • Zinc

Health benefits

Evidence-aligned highlights

  • Provides key macronutrients and micronutrients that support metabolic vitality.
  • Contributes essential dietary compounds that support tissue structure and recovery.
  • Ready for future custom nutritional mapping.

Flavor notes

Mild

Texture

Crisp

Aroma

Fresh

Pairings

Various flavor pairings

Safety & toxicity

Edible parts

Standard edible portions

Toxic or risky parts

Discard non-food-grade or spoiled forms

Raw vs cooked

Safe to consume according to culinary standards.

Allergies & intolerances

No common allergy warning.

Drug interactions

No major interactions for normal food amounts.

Safe daily limit

Enjoy as part of a balanced diet.

⚠️ Notice: This safety profile is a general guideline. Dietary tolerances differ; consult a healthcare professional for allergies or drug interactions. See our full disclaimer.

Who should avoid & how to handle it

Who should avoid or moderate

  • General population safe.

Preparation & storage

  • Clean: Wash or wipe clean according to the usual market form.
  • Cut: Slice, chop, or portion as needed for your recipe.
  • Cook: Prepared raw or cooked according to recipe preference.
  • Store: Keep in a cool, dry place or refrigerate.
  • Preserve: Freeze or dry for longer storage.

Cuisine & cultural use

Common cuisines

  • Global culinary use

Kidney Beans appears in Global culinary use, often because its flavor structure and prep speed fit both everyday cooking and ceremonial dishes.

Dynamic Substitutions

No alternatives recorded for this specific item. It is chemically or botanically unique in the database.

🌱 Cultivation & Production

Kidney Beans Home Growing Guide

Learn how to grow and cultivate kidney beans at home, whether you live in an urban apartment or have access to outdoor garden land.

Apartment Friendly

✗ Not Ideal for Apartments

No

Urban Space Advice

Not recommended for apartments unless using specialized dwarf varieties in large, heavy pots.

Difficulty

Hard

Propagation

Grafting (commercial propagation) or seeds (slower growth).

Soil Type

Deep, well-draining garden soil

Watering

Deep watering once a week

Sunlight

Full sun (8+ hours daily)

Best Season

Spring planting; fruits in Summer/Autumn

Step-by-Step Growing Guide

  1. 1

    For garden planting: Choose a sunny spot with deep, fertile, well-draining soil.

  2. 2

    Dig a hole twice as wide as the root ball and plant at the same depth as the container.

  3. 3

    Water deeply once a week, especially during the first two years and during fruiting.

  4. 4

    Prune annually in late winter to remove dead wood and shape the tree for sun exposure.

Quick recipes

Fast recipes using Kidney Beans

Dinner

Dhabastyle Rajma Masala

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Red kidney beans slow-cooked in a spicy Indian onion, tomato, and ginger curry.

Ingredients

Servings:2
  • 1/2 cup red kidney beans, dried
  • 1 tbsp oil
  • 1 onion, chopped
  • 1/2 cup tomato puree
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste

Nutrition

  • 260 kcal
  • 12 g protein
  • 38 g carbs
  • 5 g fat

Preparation Steps

  1. 1Soak kidney beans overnight. Boil in water until completely soft. Do not drain.
  2. 2Heat oil in a deep pot. Sauté ginger-garlic paste and chopped onions for 8 minutes.
  3. 3Add tomato puree and cook for 5 minutes. Stir in the boiled kidney beans with their water.
  4. 4Simmer uncovered on low heat for 45 minutes, mashing a few beans to thicken the curry.

Dinner

Indian Slow-cooked Dal Makhani

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Creamy, slow-cooked whole black lentils and kidney beans simmered overnight with ghee and cream.

Ingredients

Servings:2
  • 1/2 cup black lentils (urad dal)
  • 2 tbsp kidney beans (rajma)
  • 2 tbsp ghee
  • 1/2 cup tomato puree
  • 1/4 cup heavy cream
  • 1/2 tsp ginger-garlic paste

Nutrition

  • 390 kcal
  • 14 g protein
  • 38 g carbs
  • 19 g fat

Preparation Steps

  1. 1Soak lentils and beans overnight. Boil in a large pot until completely soft.
  2. 2In a deep pot, heat ghee and sauté ginger-garlic paste and tomato puree for 5 minutes.
  3. 3Add boiled lentils and beans. Cook on low heat for 1.5 hours, stirring and mashing frequently.
  4. 4Stir in heavy cream and simmer for an additional 15 minutes until velvety and rich.