Kidney beans are a type of legume that is widely used in cooking, particularly in Latin American, Caribbean, and Indian cuisine. They are named for their kidney shape and have a deep red color.

Kidney beans are a good source of protein, fiber, and other nutrients, including iron and potassium. They are also low in fat and calories, making them a healthy and nutritious addition to meals.

Kidney beans can be used in a variety of dishes, such as chili, stews, salads, and dips like refried beans. They can also be mashed and used as a vegetarian alternative to ground meat in recipes such as veggie burgers.

When cooking kidney beans, it is important to rinse them thoroughly and remove any debris or stones. Kidney beans should be soaked before cooking to reduce cooking time and improve digestibility. They can be cooked in water or broth and can be flavored with herbs, spices, and vegetables.

Kidney beans can be stored in an airtight container in a cool, dry place for up to a year. Cooked kidney beans can be stored in the refrigerator for up to five days or frozen for up to six months.