Kidney bean
A large, kidney-shaped cultivar group of common bean (Phaseolus vulgaris), eaten fresh or dried and often used in stews and chili.
Red beans and rice: A Louisiana Creole dish of red beans cooked with seasonings and served with rice. Kidney beans can supply the dish’s red beans, though other bean varieties are common.
Common bean: A domesticated legume species, Phaseolus vulgaris, grown worldwide for its edible seeds and pods. Kidney beans are a cultivar group within this species.
Pinto bean: A beige common bean mottled with reddish-brown markings when dry, which turn uniform brown during cooking. It is a common-bean alternative with a smaller shape and mottled coloring.
Mesoamerican agriculture: The cultivation systems developed by Indigenous peoples of Mesoamerica, including the domestication of major crops. Common bean was domesticated in the region’s agricultural traditions.
Chili con carne: A stew of meat, chili peppers, and seasonings, sometimes made with beans. Kidney beans are a familiar ingredient, although their place in chili is disputed.
Legume: A plant in the family Fabaceae, whose fruits are typically pods and whose seeds include beans, peas, and lentils. The common bean belongs to this plant family.
Black bean: A small, glossy black cultivar of common bean with a dense texture and earthy flavor. Its small round seeds contrast with kidney beans’ large, curved shape.
Andean agriculture: The diverse farming systems developed in the Andes, including cultivation of domesticated crops at varied elevations. A separate center of common-bean domestication arose in the Andes.
Rajma: A North Indian dish of kidney beans cooked in a spiced gravy, commonly served with rice. This dish uses kidney beans as its defining ingredient.
Seed coat: The outer protective layer of a seed. It gives a dried kidney bean much of its color and protects the seed inside.