Bean – Light Red Kidney

Days to maturity: 85-95 Days

Sun Requirements: Full Sun

Botanical Name: (Phaseolus vulgaris)

Introduced in the 1850s, heirloom Light Red Kidney beans have long been prized for their excellent cooking qualities and adaptability. A favorite among home gardeners and chefs alike, this variety thrives in a wide range of climates, performing especially well in the Northeast. The plants grow to a manageable height of 15 to 18 inches, producing high yields of large, pale-red beans with a smooth texture and mild, silky flavor. Unlike Dark Red Kidney beans, their thinner skins create a creamier texture while still holding their shape during cooking, a quality many prefer for its softer bite and versatility in the kitchen.

With a nutty, complex flavor far richer than store-bought dried beans, Light Red Kidney beans require less soaking time and bring depth to every meal. They are the number one choice for chili but are just as exceptional in soups, curries, stews, and baked dishes. Their mild, creamy texture blends beautifully into rice dishes, salads, and pasta, and they can easily replace Pinto, Cannellini, or Cranberry beans due to their similar size and consistency.

The plants feature lush green leaves and are known for their productivity, offering an abundant harvest that stores well for long-term use. Beyond their culinary appeal, Light Red Kidney beans are packed with essential vitamins, including B1, B2, B3, B5, B6, B9, C, E, and K, and bioactive compounds that support digestion, metabolism, and blood sugar balance.

Caution: Light Red Kidney beans should never be eaten raw or as sprouts. They contain a naturally occurring lectin (hemagglutinin) that can cause severe digestive distress, including nausea, vomiting, and diarrhea, even in small amounts. To neutralize this toxin, the beans must be thoroughly boiled for at least 10 minutes before further cooking, with the initial cooking water discarded and replaced.