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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Kidney Beans KIDNEY BEANS Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale An integral part of classic three-bean salad, kidney beans are sometimes used to make baked beans, too. Kidney beans are immediately recognizable as the glossy maroon bean with the slightly curved, kidney-like shape. Longer than most beans, kidney beans are among the most popular beans in the United States. They are an integral part of the classic three-bean salad, and are sometimes used to make baked beans in New England. Varieties Both dark (red) and light (pink) varieties of kidney beans are available in the United States. The dark red beans are grown in New York, while the lighter varieties are grown in California. Buying and storing tips Some cooks prefer to buy organically grown kidney beans since the skin seems to stay intact more successfully. Like other dried beans, kidney beans will keep in an airtight container for a year or so. Availability Dried and canned kidney beans are available year-round. Preparation, uses, and tips Kidney beans pick up flavors well, making them ideal for marinating or adding to stews. When cooking them with tomatoes or tomato sauce, it is usually better to precook the beans, as otherwise the acids in the tomato may prevent the beans from softening and so require longer cooking time. Soak the dried beans for 12 hours before cooking, then pressure-cook for 20 minutes, or simmer on the stove for 1 1/2 to 2 hours. 1 cup of dried beans makes approximately 3 cups of cooked beans. Use kidney beans to make chili, and add them to stews, soups, and salads, as well as to grain and vegetable dishes. Nutritional Highlights Kidney beans (boiled, red), 1 cup (177g) Calories: 225 Protein: 15.3g Carbohydrate: 40.4g Total Fat: 0.88g Fiber: 11.3g *Excellent source of: Iron (5.2mg), Magnesium (80mg), and Folate (229 mcg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for legumes Many health benefits and concerns associated with this food are applicable to other legumes. Read about health benefits and concerns for legumes for a full description.

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