Red kidney beans

Varieties and seasons

There are more than 30,000 different varieties of Phaseolus vulgaris and several hundred of them are commonly eaten around the world.

Vegetable garden: growing kidney bean

The annual kidney bean plant can be either of the bush or climbing variety.

Depending on the species, after the appearance of lavender, white, pink or red blossoms, pods develop and grow up to 8 to 20 cm long. Each pod contains 4 to 12 seeds, often kidney shaped, and white in colour. The pod remains intact on the plant until it looses its colour and withers.

The beans are therefore picked before the pods open and let the seeds fall to the ground. Unlike other beans, the whole plant must be uprooted and left to dry in the fields. It is important to wait until the plant looses its leaves before picking the pods.

Production

The main producers are India, Brazil, Mexico, the US and China.

Consumption

Around 85% of dry beans are eaten in the countries in which they are grown.

The countries that consume most dry beans are India, Brazil, Mexico, the US and China. However, in India and China, the most commonly eaten beans are Vigna beans, and in particular mung beans.

Regionally, Latin America is the biggest consumer, with 15 kg consumed per person, mainly coloured beans, such as Pinto, black, red and cranberry beans.

The consumption of dry vegetables dropped dramatically between 1920 (7.3 kg/person/year) and 1985 (1.4 kg/person/year). Over the last few years, the consumption of dry vegetables has remained stable, and has even tended to increase slightly, due to industrial preparations and the development of different preservation forms (1996: 1.6 kg/person/year).

A SU.VI.MAX study revealed that the average consumption of pulses is 12 g/d for men aged 45 to 60 and de 8 g/d for women aged 35 to 60.

For thousands of years, dry beans, along with corn, were part of the stable diet of the entire American continent, where they are still highly appreciated.

Nutritional values (per 100 g) 

Nutritionist’s advice

Kidney beans, like all dry vegetables, have the highest protein content of all plant-based foodstuffs.

Nutritionists recommended that a balanced diet should contain a blend of animal proteins (meat, fish, milk) and vegetable proteins (bread, cereals, dry vegetables).

These vegetable proteins offer many benefits, including the absence of fat, which helps prevent heart disease and obesity.

Extremely rich in fibre, like all of its cousins in the bean/pea family, kidney beans have a high level of iron, magnesium, phosphorus and vitamin B9.

High in potassium and low in sodium, kidney beans have natural diuretic properties.

What is about portions...?

-a child portion: a quantity contained in the small of one hand 

-an adult portion: a quantity contained in the small of two hands

Cooking and nutrition: tasty combinations

-Chili con carne - literally meaning "chilli with meat"- : This internationally renowned dish is not, contrary to popular belief, a Mexican dish, but a typical southern US meal in the pure Tex-Mex tradition. Kidney beans, tomatoes, meat, onions, chilli… great served with bread to ensure a balanced intake of animal and plant proteins.

-Red peas and “chatrou”: A national Caribbean dish, this stew consists of red beans simmered with tomatoes and chilli, to which chopped squid is added. A perfect balance of protein, fat and carbohydrates, this dish is perfect when eaten with fresh fruit or a dairy product, to add a little calcium.

-Kidney bean salad: With shallots, garlic and mustard vinaigrette is a great way to enjoy all of the advantages of kidney beans - fibre, magnesium, iron and vitamins!

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