Ingredient:Kidney beans: Difference between revisions
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Created page with "thumb|right|300px|Cooked red kidney beans Kidney beans are large, firm, reddish-brown legumes named for their shape. They have a slightly sweet flavor and a dense structure that holds up incredibly well to long cooking times. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled red kidney beans.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 127 kcal |- | '''Protein''' || 8.7 g |- |..." |
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[[File:Kidney_beans.jpg|thumb|right|300px| | [[File:Kidney_beans.jpg|thumb|right|300px|Raw red kidney beans]] | ||
Kidney beans are large, firm, reddish-brown legumes named for their shape. They have a slightly sweet flavor and a dense structure that holds up incredibly well to long cooking times. | Kidney beans are large, firm, reddish-brown legumes named for their shape. They have a slightly sweet flavor and a dense structure that holds up incredibly well to long cooking times. | ||
Latest revision as of 02:37, 16 October 2026
Kidney beans are large, firm, reddish-brown legumes named for their shape. They have a slightly sweet flavor and a dense structure that holds up incredibly well to long cooking times.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of boiled red kidney beans.
| Nutrient | Amount |
|---|---|
| Calories | 127 kcal |
| Protein | 8.7 g |
| Total Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 22.8 g |
| Sodium | 1 mg |
Culinary Uses
- A foundational ingredient in classic American chili and Louisiana red beans and rice. - Retains its shape perfectly in slow-cooked stews and hearty soups. - Frequently used cold in three-bean salads.
