Kidney Beans

Large, kidney-shaped beans (*Phaseolus vulgaris*) with deep red skin and cream-colored flesh. Firm, meaty texture that holds up well in long-cooked dishes. Star of red beans and rice, chili con carne, Italian fagioli dishes, and Indian rajma. Must be fully cooked — raw or undercooked kidney beans contain phytohaemagglutinin toxin. Darker (dark red) and lighter (light red/white cannellini-close) varieties exist.