Red beans

Small red varieties of the common bean, Phaseolus vulgaris, widely used in chilies, rice dishes, stews, and Caribbean and Latin American cooking. They provide protein, fiber, iron, and B vitamins with a creamy texture and the ability to absorb surrounding flavors. Like all kidney-shaped beans they contain lectins that must be destroyed by vigorous boiling; slow cookers may not reach adequate temperatures, so beans should be boiled hard for at least ten minutes before slow cooking. Canned versions offer convenience with consistent texture, and their deep red color, from anthocyanin pigments, should remain bright rather than dull or broken.