The red bean, or kidney bean in Portuguese "feijao encarnado", is a medium sized bean with a hearty taste and a firm bite. The Brazilian variety is dark red to brown on the outside and retains its colour even after cooking.
Red beans are a good source of protein.
It needs a tropical climate to grow.
The red bean is the classic bean for preparation of chillies and is also very popular in salads. Kidney beans have a typical taste of their own and retain their shape and colour even after prolonged cooking.
Beans are rich in protein, fibre and carbohydrates. Beans are an excellent source of vitamins, minerals and antioxidants, especially folic acid, B vitamins, iron, zinc, calcium, flavonoids, phytic acid and phenolic compounds.
Contrary to the recommendations of many (old) cookbooks, beans should be cooked in salted water, as this makes them much more aromatic and does not prolong the cooking time!
Soak overnight - approx. 8 - 12 hours
Well covered with water 1 - 2 hours in a normal saucepan at low temperature cooking,
or 15 - 30 min in a pressure cooker. It should go in the pressure cooker also without previous soaking.
Storage: cool and dry
Average nutritional values for 100 g
Calorific value 1396 kJ
Calories 331 kcal
Protein 23.7 g
Carbohydrates 48 g
of which sugar 2.5 g
grease 2,2 g
Dietary fibre 12 g