Kidney bean

Jump to: navigation, search

WikiDoc Resources for Kidney bean


Most recent articles on Kidney bean

Most cited articles on Kidney bean

Review articles on Kidney bean

Articles on Kidney bean in N Eng J Med, Lancet, BMJ


Powerpoint slides on Kidney bean

Images of Kidney bean

Photos of Kidney bean

Podcasts & MP3s on Kidney bean

Videos on Kidney bean

Evidence Based Medicine

Cochrane Collaboration on Kidney bean

Bandolier on Kidney bean

TRIP on Kidney bean

Clinical Trials

Ongoing Trials on Kidney bean at Clinical

Trial results on Kidney bean

Clinical Trials on Kidney bean at Google

Guidelines / Policies / Govt

US National Guidelines Clearinghouse on Kidney bean

NICE Guidance on Kidney bean


FDA on Kidney bean

CDC on Kidney bean


Books on Kidney bean


Kidney bean in the news

Be alerted to news on Kidney bean

News trends on Kidney bean


Blogs on Kidney bean


Definitions of Kidney bean

Patient Resources / Community

Patient resources on Kidney bean

Discussion groups on Kidney bean

Patient Handouts on Kidney bean

Directions to Hospitals Treating Kidney bean

Risk calculators and risk factors for Kidney bean

Healthcare Provider Resources

Symptoms of Kidney bean

Causes & Risk Factors for Kidney bean

Diagnostic studies for Kidney bean

Treatment of Kidney bean

Continuing Medical Education (CME)

CME Programs on Kidney bean


Kidney bean en Espanol

Kidney bean en Francais


Kidney bean in the Marketplace

Patents on Kidney bean

Experimental / Informatics

List of terms related to Kidney bean

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]


The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans.[citation needed]


There are different classifications of kidney beans, such as:

  • Red kidney bean (also known as: common kidney bean, Rajma in India, Surkh(Red) Lobia in Pakistan).
  • Light speckled kidney bean (and long shape light speckled kidney bean).
  • Red speckled kidney bean (and long shape light speckled kidney bean).
  • White kidney bean (also known as cannellini or Lobia in India or Safaid (White) Lobia in Pakistan).[1]


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.


Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.[2] Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold.[3] Canned red kidney beans, though, are safe to use immediately.[4][5][6]


  1. "Kidney Beans". The world's healthiest foods. Retrieved 2007-11-05.
  2. "Bad Bug Book (2012)" (pdf). Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin. Food and Drug Administration. 2012. Retrieved 26 December 2013. Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature
  3. Phytohaemagglutinin. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, US Food and Drug Administration (2009)
  4. "Be Careful With Red Kidney Beans in The Slow Cooker". Mother Earth News.
  5. "Cooking safely with slow cookers and crock pots".
  6. "Raw Kidney Beans". Home Food Preservation (Penn State Extension).