Are Red Beans and Kidney Beans the Same Thing?

Red beans and kidney beans are two types of legumes that are commonly used in cooking Both beans are red in color, which causes many people to think they are the same thing. However, there are some notable differences between red beans and kidney beans that set them apart

The Main Differences Between Red Beans and Kidney Beans

While red beans and kidney beans may look similar at first glance. they have several distinct differences

• Classification – Red beans are classified as Vigna angularis, while kidney beans are Phaseolus vulgaris So they belong to different genus classifications

• Size – Kidney beans are significantly larger than red beans. Red beans are very small, usually less than 1/2 inch in size.

• Shape – As their name suggests, kidney beans are kidney-shaped. Red beans are oval or rounded.

• Color – Red beans have a bright, pinkish-red color. Kidney beans are a deeper, darker red.

• Flavor – Red beans have a sweet, nutty flavor. Kidney beans taste meatier and less sweet.

• Texture – Red beans are smooth and creamy when cooked. Kidney beans are thicker and grainer.

• Origin – Red beans originated in South America and are very popular in Louisiana cuisine. Kidney beans come from Mexico/Central America and are common in Mexican dishes.

• Nutrition – While their nutrition profiles are fairly similar, kidney beans contain a bit more fiber and calories than red beans. But red beans have more calcium.

• Toxicity – Kidney beans contain high levels of phytohaemagglutinin and must be boiled for at least 10 minutes to remove toxins. Red beans do not contain this toxin.

More About Red Beans

• Red beans are commonly used in Louisiana cooking, especially the famous dish red beans and rice. They are also called small red beans or Mexican red beans.

• There are a few varieties of red beans, but the most common is the adzuki bean. Adzuki beans originated in Asia.

• Red beans have an oval shape and are very small, usually less than 5mm in size. Their bright pinkish-red color distinguishes them.

• When cooked, red beans are smooth, creamy, and soft. They have a sweet, nutty flavor.

• Red beans are used in many types of cuisine, including Creole, Cajun, Latin American, Indian and Asian cooking.

• They are high in protein, fiber, iron, potassium and vitamin B6. Red beans are considered an excellent source of molybdenum, which helps detoxify sulfites.

• Common dishes that use red beans include red beans and rice, red bean paste, bean burgers, and red bean ice cream.

More About Kidney Beans

• Kidney beans are large legumes that are kidney-shaped. They are one of the most popular beans used globally.

• There are many varieties of kidney beans, both dark red and white kidney beans. The dark red ones are very common.

• Kidney beans originated in Mexico and Central America. They are essential to Mexican cuisine and many Latin dishes.

• When cooked, kidney beans have a meaty, rich, slightly sweet flavor. They have a grainy, thick texture.

• Kidney beans are high in fiber, protein, iron, potassium, folate and magnesium. They are low glycemic and help regulate blood sugar levels.

• Dishes featuring kidney beans include chili con carne, Mexican rice, bean salads, and soups. But they are versatile and used across many cuisines.

• Raw or undercooked kidney beans contain high levels of phytohaemagglutinin, which is toxic. So they must be boiled for at least 10 minutes to remove toxins before eating.

Can Red Beans and Kidney Beans Be Substituted?

Because of their similar color, red beans and kidney beans are sometimes used interchangeably in recipes. However, there will be a noticeable difference in texture and flavor when substituting one for the other.

In most cases, red beans can stand in for kidney beans easily since they cook faster. But kidney beans don’t make the best substitute for red beans, as they take much longer to soften and cook through.

It’s best to use the beans called for in a recipe to ensure you achieve the right taste and mouthfeel. But in a pinch, red beans or kidney beans can be swapped one for one in most recipes.

How to Store and Cook Red Beans vs. Kidney Beans

Proper storage and cooking are important for both bean varieties. Here are some tips:

• Store dried beans in a cool, dry place in an airtight container. Keep for up to 12 months.

• Soak dried beans before cooking to rehydrate them. Red beans require a shorter soak time than kidney beans.

• Canned beans can be substituted for dried but contain added sodium. Rinse before using.

• Cook red beans thoroughly until soft, about 1-2 hours. Kidney beans take closer to 2-3 hours.

• Boil kidney beans for at least 10 minutes to remove toxins. Slow cookers do not get hot enough.

• Add acidic ingredients like tomatoes toward the end of cooking kidney beans to keep their shape.

With a little care when preparing and cooking, both red beans and kidney beans can provide an excellent nutritional boost to your recipes! Just be aware they are two distinct types of legumes and not the same thing.