A Global Look at Kidney Bean Names
The humble kidney bean, with its distinctive shape resembling its namesake organ, is a culinary staple worldwide, featuring prominently in dishes from chili con carne to curries. However, its name is far from universal. Different regions and languages have adopted their own terms for this versatile legume, a testament to its widespread integration into global food cultures. Understanding these alternative names can be incredibly useful for home cooks exploring new recipes or for anyone curious about the linguistic diversity of our food.
The 'Common Bean' and its Cousins
Scientifically known as Phaseolus vulgaris, the kidney bean is actually a variety of the 'common bean'. This broad species includes many other well-known legumes like pinto beans, navy beans, and black beans. In the United States, 'kidney bean' typically refers to the large, dark red, kidney-shaped variety, though white types are also recognized. In other places, the designation can be less specific.
Regional and Culinary Variations
Many of the most popular alternate names for kidney beans are tied to specific cuisines where they are a star ingredient. These are not mere synonyms but often carry cultural and culinary significance.
- Rajma: This is the most famous alternate name for red kidney beans, used extensively in Indian and Pakistani cuisine. The term 'Rajma' also refers to the popular curried kidney bean dish from northern India, highlighting the bean's importance in that culinary tradition. In Pakistan, red kidney beans are also called surkh lobia.
- Cannellini Beans: This name specifically refers to the white kidney bean, a staple in Italian cooking. Cannellini beans are larger than many other white beans and have a firm, creamy texture, making them ideal for dishes like minestrone and Tuscan white bean salads. They may also be called 'white kidney beans' in some regions.
- Red Peas: In Jamaica and other parts of the Caribbean, kidney beans are known as 'red peas'. This is most notably the case for the classic Caribbean dish of 'rice and peas,' which is typically made with red kidney beans, not green peas.
- Chili Bean: Because of their widespread use in chili con carne, kidney beans are sometimes generically referred to as 'chili beans'. This informal name is a nod to the dish's popularity and the bean's firm texture, which holds up well during long cooking times.
- Caparrones: This term refers to a smaller, rounder variety of red kidney bean used in Spanish stews, particularly in the La Rioja region.
- Fasoulia: In the Levant, a region encompassing countries like Lebanon and Syria, a common kidney bean stew served with rice is called fasoulia.
Comparison of Kidney Bean Varieties and Alternate Names
| Bean Variety | Common Alternate Names | Key Characteristics | Typical Cuisines |
|---|---|---|---|
| Red Kidney Bean | Red Bean, Chili Bean, Rajma (India) | Large, deep red color, holds shape well, sweet flavor | Indian, Mexican, American (Creole) |
| White Kidney Bean | Cannellini Bean (Italy), Lobia (India) | Creamy-white color, slightly nutty flavor, holds shape | Italian, French, Indian |
| Small Red Bean | Red Pea (Jamaica) | Smaller than kidney beans, darker red, creamy texture | Caribbean, Southern Louisiana |
| Small Red Bean (Spain) | Caparrón | Shorter and rounder than red kidney beans | Spanish (La Rioja) |
| Common Bean (Phaseolus vulgaris) | Kidney Bean, French Bean, Haricot Bean | A general term for many cultivated bean varieties | Global |
The Importance of Soaking and Cooking
Regardless of what you call them, it's crucial to prepare dried kidney beans properly. They contain a natural toxin called phytohaemagglutinin, which can cause severe digestive upset if not destroyed by thorough cooking. The proper method involves a long soak (at least 5 hours, often overnight) followed by boiling briskly for at least 10 minutes before simmering until tender. Canned versions are a safe and convenient alternative, as they have already undergone this process. This preparation step is a non-negotiable rule of thumb for enjoying these nutritious beans safely.
Nutritional and Culinary Role
Kidney beans are a powerhouse of nutrition, offering an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium. Their hearty texture and ability to absorb flavors make them a perfect addition to a wide range of dishes, from vegetarian chilis to hearty stews and cold bean salads. The different varieties offer slight differences in flavor and texture, but their core nutritional benefits remain consistent. For example, cannellini beans are celebrated for their creamy texture, while the robust red kidney bean stands out in thicker sauces and curries.
Conclusion
So, what is another name for kidney beans? The answer is more complex than a single word. It depends on where you are in the world and which specific variety you are using. The name can be 'Rajma' in Delhi, 'Red Peas' in Kingston, or 'Cannellini' in Florence. These names tell a story of global culinary exchange and regional identity. While the common bean's journey from the Americas to tables around the world has given it many monikers, its status as a nutritious and delicious food remains consistent. Learning these names not only expands your culinary vocabulary but also deepens your appreciation for the rich history behind a simple, staple food.
A list of alternate names for kidney beans
- Rajma: The Hindi and Punjabi term for red kidney beans.
- Cannellini Bean: The Italian name for white kidney beans.
- Red Peas: A Jamaican term for kidney beans.
- Chili Bean: An informal name derived from its use in chili con carne.
- Common Bean: The broader scientific species that includes kidney beans.
- Caparrones: A smaller, rounder variety of red kidney bean from Spain.
- Fasoulia: The name for a kidney bean stew in the Levant.
- Surkh Lobia: The Pakistani name for red kidney beans.
How to safely cook dried kidney beans
- Rinse Thoroughly: Start by rinsing the dried beans under cold water to remove any dirt or debris.
- Soak: Place the rinsed beans in a large pot and cover them with water. Let them soak for at least 5 hours, or preferably overnight. The beans will expand, so ensure there is plenty of water.
- Discard Soaking Water: Drain and discard the soaking water. Never cook beans in the water they were soaked in, as it contains the indigestible compounds that can cause flatulence.
- Boil: Place the soaked, rinsed beans in a fresh pot of water. Bring the water to a rapid, rolling boil and cook for at least 10 minutes. This is a critical step to neutralize the lectin toxin.
- Simmer: Reduce the heat to a simmer and continue to cook until the beans are tender. This can take anywhere from 30 minutes to a few hours, depending on the bean's age. The beans should be tender throughout, not firm in the center.
Conclusion
From the popular Indian 'rajma' to the Italian 'cannellini', the name for kidney beans varies across different languages and regions. The best name to use depends on the specific variety and the culinary context, but it's clear this versatile legume is appreciated worldwide. The important takeaway is to recognize these variations to both enhance your cooking and better understand global culinary traditions. For any recipe calling for kidney beans, understanding the regional names can help you choose the right type and prepare the perfect dish. Just remember the essential steps for safe preparation, which apply universally to dried kidney beans.
