Kidney Beans
Kidney Beans are classified as Phaseolus vulgaris.

Classified with the Common, French, Haricot, Snap Beans and Frijoles, Phaseolus vulgaris are the best known and most widely cultivated bean in the world. Archaeological remains, dated to about 5000 BC, have been found in the Tehuacan valley, also in Peru. It was introduced to Europe in the sixteenth century by the Spaniards and Portuguese; they also carried it to Africa and other parts of the Old World. The bean grows wild in the mountains, 500 to 2000 m above sea-level, in parts of Central and South America. Today, it is widely cultivated in the tropics, subtropics, and temperate areas. The bean is the main pulse crop throughout tropical America (Brazil produces the most) and many parts of tropical Africa - it is a minor crop in India and most of tropical Asia.

Particularly popular for Chili Con Carne and Red Beans and Rice, this firm, medium-size bean has a dark-red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. Most people think of the kidney bean as being the dark-red variety that is used in the Mexican dish chilli con carne, but there are also black and white varieties available. Kidney Beans in the diet supply good quality protein without fat. They are a good source of potassium and contain iron, phosphorus and folate, as well as zinc.