Red beans, also known as kidney beans, are a type of legume that is commonly used in various cuisines around the world. They are named for their distinct kidney shape and reddish-brown color, although there are also other varieties of red beans with slightly different shades.

Physical Characteristics: Red beans are medium-sized, oval-shaped legumes with a smooth texture. They have a glossy exterior and a tender, creamy interior when cooked. These beans are often sold dried, but they can also be found canned or cooked.

Preparation: Dried red beans need to be soaked in water before cooking to soften them. They can be boiled, simmered, or pressure-cooked until tender. It's important to note that raw or undercooked red beans contain a toxin called lectin, so they should always be cooked thoroughly to ensure they are safe to eat.