The kidney bean is a variety of the common bean (Phaseolus vulgaris), named for its distinctive kidney shape and deep red-brown colour, though white and speckled varieties also exist. Native to the Americas, kidney beans were domesticated thousands of years ago in what is now Mexico and Central America and are now one of the most widely consumed legumes globally.
Kidney beans have a firm, creamy texture when cooked and a mild, slightly earthy flavour that absorbs surrounding seasonings well. They are a staple ingredient in dishes across many cuisines — chili con carne, rajma (a North Indian kidney bean curry), red beans and rice in Louisiana, and feijoada in Brazil. They are a significant source of plant-based protein and are a dietary staple in many regions.
An important safety note: raw or undercooked kidney beans contain high levels of phytohaemagglutinin, a lectin that can cause severe digestive illness. Proper preparation requires soaking and boiling at high heat for at least ten minutes. Canned kidney beans are pre-cooked and safe to eat directly.
How it's produced
Kidney beans are grown as an annual crop in warm climates, planted from seed after the last frost. The plants are either bush types (compact, determinate growth) or climbing types that require support. They grow through the warm season, producing pods that dry on the plant as it matures. Once the pods are dry and brittle, the plants are cut or pulled and the beans are threshed out.
Major producing countries include India, Brazil, Myanmar, the United States, and several East African nations. In Australia, kidney beans are grown on a relatively small scale, mostly in Queensland and northern New South Wales. As a legume, kidney beans fix atmospheric nitrogen in the soil through symbiotic root bacteria, making them a valuable rotation crop that improves soil fertility for subsequent plantings.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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