What Kind of Beans are Red Beans?

Red beans refer to a few different varieties of beans that have a red coloring The most common types of red beans are adzuki beans, kidney beans, pinto beans, and small red beans While they may look similar, these bean varieties have some key differences.

Adzuki Beans

Adzuki beans, also known as aduki azuki or (incorrectly) asuki beans are small crimson red beans popular in East Asian cuisine. They originated in China but are widely used in Japanese, Korean and Chinese cooking.

Some key features of adzuki beans

• Small and oval shaped, about 5mm long
• Bright red color
• Sweet, nutty flavor
• Smooth, creamy texture when cooked
• Commonly used in desserts like red bean paste and ice cream
• Also used in savory dishes like rice and beans

Adzuki beans are rich in fiber, folate, zinc, and iron. They are a staple ingredient in many Asian cuisines, especially desserts and sweets.

Kidney Beans

Kidney beans are a variety of the common bean (Phaseolus vulgaris) native to Central America and Mexico. They get their name from their kidney shape.

Some characteristics of kidney beans:

• Large red beans, up to 1 cm long
• Smooth, plump shape with a white mark shaped like a kidney
• Meaty texture
• Earthy, nutty flavor
• Require lengthy soaking and cooking to be fully edible when dried
• Used in chili, bean salads, soups and Cajun/Creole cuisine

Kidney beans provide protein, fiber, iron, magnesium and zinc. However, they contain phytohemagglutinin, which can be toxic if the beans are not properly cooked.

Pinto Beans

Pinto beans are a variety of Phaseolus vulgaris, like kidney beans. They are light brown beans with reddish spots or streaks.

Features of pinto beans:

• Medium sized bean spotted with reddish brown
• Soft, mealy texture
• Mild flavor that easily absorbs other flavors
• Do not require soaking before cooking
• Frequently used refried, or whole in Mexican dishes
• Nutritious, providing protein, fiber, folate, iron and other minerals

While not as distinctly red as other beans, speckles of reddish brown give pinto beans their name, which means “painted” in Spanish.

Small Red Beans

Small red beans, or Mexican red beans, are a variety of Phaseolus vulgaris. They are small, oval shaped beans with a solid pinkish-red color.

Some attributes of small red beans:

• Very small, less than 1 cm long
• Bright pinkish-red coloring
• Soft, creamy texture
• Sweet flavor
• Do not require presoaking
• Used in Caribbean, Latin American and Cajun cuisine like red beans and rice
• High in protein, fiber, folate, iron and magnesium

Their tiny size and quick cooking time makes small red beans perfect for soups, stews, rice dishes and more.

Similarities Between Red Bean Types

While different types of red beans vary in size, shape and exact color, they share some common traits:

• Provide protein, fiber and a range of vitamins and minerals like iron, zinc and folate
• Have a creamy texture and nutty, slightly sweet flavor when cooked
• Originate from Latin America and Central America
• Require lengthy cooking times for optimal texture and digestibility
• Used in a wide range of cuisines from East Asian to Cajun
• Act as a meat substitute in vegetarian and vegan dishes

No matter the specific variety, red beans pack a nutritional punch and add hearty texture to many dishes. Both sweet and savory cuisines benefit from their creamy, protein-rich taste and texture.

How to Cook Red Beans

Most red bean varieties require presoaking before cooking. Soak beans 8-12 hours or overnight in water to fully rehydrate. Drain and rinse beans.

To cook, place soaked beans in a pot and cover with fresh water. Bring to a boil, then reduce to a simmer. Cook until beans are tender, anywhere from 45 minutes to 1 1⁄2 hours. Add herbs and seasonings in the last 10-15 minutes.

Canned red beans can be used as a quicker alternative. Rinse and drain canned beans before using.

Red beans are extremely versatile. They make excellent sides, soups, dips and baked goods. Try them in your next chili, rice bowl, stew or casserole for extra protein and fiber.