Kidney beans, named for their distinctive kidney shape, are a popular legume known for their rich taste, dense texture, and vibrant red color. They are widely used in Indian, Latin American, and Western cuisines. In India, kidney beans are known as Rajma and are a staple in North Indian households, often cooked in spicy tomato-based gravies and served with rice (Rajma Chawal).

Kidney beans are a powerhouse of plant-based protein, dietary fiber, and complex carbohydrates, making them ideal for maintaining energy levels and digestive health. They are also a good source of essential nutrients such as iron, folate, magnesium, potassium, and vitamin B1. Their high iron content makes them beneficial for preventing anemia, while fiber supports heart health and stabilizes blood sugar levels.

However, raw kidney beans contain natural toxins (lectins), which can be harmful if not cooked properly. It is important to soak them overnight and boil thoroughly before consumption to ensure safety and digestibility.

Versatile and filling, kidney beans are used in dishes like Rajma curry, chili con carne, salads, and stews. Their meaty texture and ability to absorb flavors make them an excellent ingredient in both vegetarian and non-vegetarian meals worldwide.