Kidney bean
Also called Rajma
Kidney beans are a kind of common bean that becomes soft when cooked. Cooks boil or simmer them, use them in stews, blend them into a paste, and pair them with rice.
- Plant-based
About the plain ingredient, not packaged products; general information, not medical advice. Details
- Category
- Beans & pulses
- Variety of
- Common bean
- Texture
- Soft
- Cooked most in
- Asia, The Americas
- Top country
- Indonesia
- Dishes
- 5 in the catalogue
- Energy
- 333 kcal per 100 g
Photo: Tiia Monto · CC BY-SA 4.0 · Wikimedia Commons
In the kitchen
How to use kidney bean
Typical ways to cook or use it
- Boil simmer
- Paste blend
- Stew
Preparing it
Soak raw red kidney beans before boiling.
Goes well with
Flavour
Taste and texture
Texture, cooked
- Soft
Shopping
Choosing and storing kidney bean
- Sold as
- Canned
Nutrition
What 100 g of kidney bean holds
Protein 28%Fat 1%Carbohydrate 71%of the macronutrients by weight
| Energy | 333 kcal · 1,393 kJ |
|---|---|
| Protein | 24 g |
| Fat | 0.83 g |
| of which saturated | 0.12 g |
| Carbohydrate | 60 g |
| of which sugars | 2.2 g |
| Fibre | 25 g |
| Sodium | 24 mg |
| Cholesterol | 0 mg |
| Potassium | 1,406 mg |
|---|---|
| Calcium | 143 mg |
| Iron | 8.2 mg |
| Magnesium | 140 mg |
| Zinc | 2.8 mg |
| Vitamin C | 4.5 mg |
| Folate | 394 µg |
Cooked
Protein 48%Fat 6%Carbohydrate 47%of the macronutrients by weight
| Energy | 33 kcal · 138 kJ |
|---|---|
| Protein | 4.8 g |
| Fat | 0.58 g |
| of which saturated | 0.08 g |
| Carbohydrate | 4.7 g |
| Sodium | 7 mg |
| Cholesterol | 0 mg |
| Potassium | 194 mg |
|---|---|
| Calcium | 19 mg |
| Iron | 0.89 mg |
| Magnesium | 23 mg |
| Zinc | 0.44 mg |
| Vitamin C | 36 mg |
| Folate | 47 µg |
Source: USDA FoodData Central (foods 175193, 168395), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.
Around the world
Where kidney bean is cooked
Dishes by continent
Countries whose dishes use it most
Counts are catalogued dishes from each country that list kidney bean among their ingredients.
On the table
Dishes made with kidney bean
Sop senerek
Indonesia
Red beans and rice
United States
Jagung bose
Dish lists come from Wikidata; a dish counts when its recorded ingredients include kidney bean.
Good to know
Diet and allergens: kidney bean in detail
- Allergens
- None of the 15 listed allergens foundChecked and not found: eggs, fish, milk, molluscs, sulphites, crustaceans.
- Animal origin
- No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
- Alcohol
- None
- Pork
- None
Family
Related forms
- A kind of
- common bean
- A variety of
- common bean
Around the world
What kidney bean is called
Spanish
frijol rojo
French
haricot rouge
Portuguese
feijão vermelho · feijão-vermelho · feijão rim
German
Kidney-Bohne · Kidneybohnen · Kidneybohne
Dutch
nierboon · kidneyboon · kidneybonen
Turkish
Meksika fasulyesi
Russian
фасоль стручковая
Arabic
فاصولياء حمراء · فاصولياء الكلى
Persian
لوبیا قرمز
Hindi
राजमा · किडनी बीन्स · Phaseolus vulgaris
Bangla
রাজমা ডাল
Tamil
ராச்மா
Show all 29 languages
Brazilian Portuguese
feijão vermelho · feijão-vermelho · feijão rim
Cantonese
腰豆
Chinese
腰豆
Esperanto
Ruĝa renfazeolo
Finnish
kidneypapu
Galician
faba vermella
Indonesian
Kacang merah besar
Japanese
赤インゲンマメ · 赤インゲン豆 · 赤いんげん豆 · 金時豆
Javanese
Kacang ginjel
Korean
강낭콩
Macedonian
Црвен грав
Malay
Kacang Buah Pinggang
Nepali
राजमा सिमी
Punjabi
ਰਾਜਮਾਂਹ
Slovenian
rdeči fižol
Swedish
kidneyböna
Thai
ถั่วแดงหลวง
Vietnamese
Đậu tây
Sources and credits
Data
- GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
- USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
- Wikidata: names, classification and dishes (CC0 1.0)
- Wikimedia Commons: photos
Wikidata item: Q18175531
Photos
Photo: Tiia Monto · CC BY-SA 4.0 · Wikimedia Commons