Red kidney beans are a type of legume with a distinctive kidney-shaped appearance and a deep red colour, known for their high protein content, rich Fiber, and mild flavour; they are commonly used in dishes like chili and are considered a staple ingredient in many cuisines around the world, particularly in India, Bhaderwah and Paddar Region of Jammu and Kashmir, South and Central America and the Caribbean;

due to their shape, they are named after a kidney.

Key points about red kidney beans:

• Appearance: Deep reddish-brown colour with a kidney-like shape.
• Texture: Firm and creamy when cooked.
• Taste: Mild, slightly sweet flavour.
• Nutritional value: Excellent source of plant-based protein and Fiber, low in fat and sodium.
• Origin: Believed to have originated in Peru, South America.
• Common uses: Chili, soups, stews, salads, and side dishes.

The kidney bean is a variety of the common bean (P. vulgaris), so named because of its kidney-like shape and its colour. The optimum moisture range is 12–14%. The colour of kidney beans ranges all the way from very light red to very dark, almost purple