Phaseolus vulgaris

Light red kidney beans are known as habichuelas, haricots rouges, and Spanish Tolasanas.These beans are medium sized (about 1/2 inch long) and elongated.Its name is derived from its kidney shape and it comes in a light red and amber in hue.Red kidney beans have a robust, full-bodied flavor and a rich, creamy texture.

This lighter version of the dark kidney rates standing ovations from those who savor its performance in chili, salad, soup and refried beans, and in Creole recipes with rice and shrimp.Rich in flavor. Excellent in soups, chili and casseroles. A tasty garnish on salads. An excellent source of protein and iron.This standard variety can always be relied upon for great yields. Best baked or in soups, with a mild flavor and dry flaky texture.

This ancient bean was cultivated in Southwestern Mexico almost 7,000 years ago.During its cultivation this bean developed into hundreds of different varieties and the Spanish explorers exported it to Europe.In the West Indies it is cooked with coconut milk, hot chili and herbs.

New York, Michigan, Colorado, California and Nebraska grow most of these beans. Distinguished for its brightmaroon color, good size and firm texture, its found in all the best salad bars. It makes any salad bright and hearty.Also a favorite in Cajun Red Beans and Rice.