These reddish-brown kidney-shaped beans have a slightly sweetish flavour and a floury texture. They are most associated with Mexican cuisine, particularly chilli con carne and frijoles refritos (refried beans), which are usually used as an accompaniment to a main dish or as a filling for tacos or tostadas. The beans can also be used in casseroles, as a vegetable side dish or as a colourful addition to salads. Red kidney beans also appear in many Texan and New Orleans dishes, particularly red beans and rice.
They are sold either in pre-cooked in cans or in dried form. The dried beans must be soaked overnight in cold water, and then boiled briskly for at least 10 minutes before they are cooked. This brisk boiling is necessary to degrade a toxic compound (phytohaemagglutinin) found in the bean that would otherwise cause severe gastric upset.
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