Kidney bean

The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage.

In the Netherlands and Indonesia, kidney beans are usually served as a soup called brenebon.

[3] In the Levant, a common dish consisting of kidney bean stew usually served with rice is known as fasoulia.

The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.

[4] Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, is insufficient to denature the toxin and has been reported to cause food poisoning.