Dark Red Kidney Beans are a vibrant-colored member of the legume family, offering nutrient-density, mild flavor and creamy texture that performs well on its own or as a component among other ingredients.

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In Stock

Approximately 5/8″ in length

Deep reddish-brown

Kidney shaped

Dark Red Kidney Beans are dark reddish-brown with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.

These popular beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.

Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.

We also have CALYPSO BEANS with following specification:

Our Black Calypso beans have a mild, creamy texture with an almost potato-like flavor. Here they are served with fragrant Basmati rice and sweet hunks of pineapple, making for a filling and flavorful meal.

Prep time: 20 min

Cook time: 120 min

Total time: 140 min

INGREDIENTS

Makes 6 servings

• 1 1/2 Cups Black Calypso Beans

• 2 Tablespoons Olive Oil

• 1 Onion, chopped

• 1 Celery Rib, chopped

• 1 Jalapeño, stemmed, seeded and chopped

• 1 1/4 Teaspoons Kosher Sea Salt Flakes

• 6 Cloves Garlic, minced

• 2 Red Bell Pepper, stemmed, seeded and chopped

• 1 Teaspoon Ground Black Peppercorns Dustless

• 3/4 Teaspoon Ground Cumin

• 3 Semi Select Bay Leaves

• 2 1/4 Cups Basmati Rice

• 5 1/4 Cups Chicken Stock

• 3 Cups Fresh Pineapple, chopped

• 1/2 Cup Fresh Cilantro, chopped

• DIRECTIONS

  1. Place beans in large bowl, and cover with water. Soak overnight.
  2. Drain beans. Place beans in large pot and add fresh water to cover beans by two inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 to 1-1/2 hours, or until tender. Remove pot from heat and let cool. Drain beans and set aside.
  3. Heat oil in large skillet over medium heat, and cook onions, celery, jalapeño, salt, garlic, red bell peppers, black pepper, cumin and bay leaves until fragrant. Add rice and stir to combine. Add chicken stock to skillet. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, about 20 minutes.
  4. Add beans and pineapple, stir well, and cook until heated through. Serve garnished with cilantro.

  5. Black beans are a small, dark variety of common beans, especially prominent in Latin American cuisine.

     Black Beans Also Available

     There are several varieties of Black Beans (Phaseolus vulgaris), the most common of which is the small, rounded bean also known as “black turtle bean” because of its shiny, shell-like appearance. With a meaty cooked texture and earthy, almost mushroom-like flavor, black beans hold their shape well when cooked, adding flavor and texture to recipes ranging from dips to soups to salads to burritos.

     Black beans are a diet staple in many cultures with a history that dates back 7,000 years in Central and South America, playing an important role in the cuisines of Mexico, Brazil, Cuba, Guatemala and the Dominican Republic. Brazil’s national dish, feijoada, is a rich, long-simmered stew made from black beans and a variety of fresh and smoked cuts of pork and beef. Frijoles negros (Spanish for “black beans”) is a simple stewed bean dish prepared widely throughout Cuba, Puerto Rico and Mexico and seasoned with onion, garlic, spices and sometimes leftover cuts of pork or bacon.

     Black beans boast a high nutrient density, containing protein, fiber, potassium, calcium, iron, magnesium and vitamin B6, while maintaining a low level of fats. In addition, black beans are a good source of three anthocyanin polyphenols – delphinidin, petunidin and malvidin – antioxidant-rich plant chemicals that reside in the deep black seed coat of the bean.

     Black beans are members of the larger family of legumes, plants used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They contain protein, essential minerals and fiber while maintaining a low level of fats.

     Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures.