Kidney beans, canned · Ingredient encyclopedia
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Ingredient encyclopedia

Kidney beans, canned

Kidney beans are common beans, a crop domesticated in the Americas.

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Beef & Bean Chili
From our recipe: Beef & Bean Chili

US season & availability

A year-round pantry ingredient; harvest and processing vary by origin.

How to choose

Choose ready-cooked canned beans; reject swollen, leaking or badly damaged cans.

How to store

Unopened shelf-stable cans: cool, dry cupboard. After opening, refrigerate leftovers promptly in a covered container; follow the label.

Prep with confidence

Drain and rinse. Never substitute uncooked dry kidney beans directly into a quick chili.

Nutrition reference · per 100 g

Food form in this reference: Canned, drained and rinsed in tap water

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Protein
8.12 g
Sodium
208 mg
Fat
0.93 g
Carbohydrate
20.8 g
Energy
121 kcal
Fiber
6 g
More reported vitamins & minerals
Iron
1.5 mg
Vitamin A (RAE)
0 µg RAE
Vitamin C
0.2 mg
Calcium
58 mg
Potassium
250 mg

USDA reference food (original record): Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water
USDA FoodData Central · SR Legacy · FDC ID 175243 · 100 g

Sources & editorial method →

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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (1)

Put a table together

Bring something good

Beans make the pot hearty; cornbread catches the sauce. Tart cranberry and creamy brie finish in small bites. Vegetarian, not vegan; contains dairy, egg and wheat.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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