Small red beans
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| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 956 kJ (228 kcal) | ||||||||||||||||||||||||||
41.9 g | |||||||||||||||||||||||||||
| Sugars | 2.8 g | ||||||||||||||||||||||||||
| Dietary fiber | 4.1 g | ||||||||||||||||||||||||||
1.28 g | |||||||||||||||||||||||||||
23.5 g | |||||||||||||||||||||||||||
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| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||||||||
Small red beans are a variety of the common bean (Phaseolus vulgaris), popular in Central America. They are also known as frijoles de seda (silk beans), "Mexican red beans," "Central American red beans," and "New Orleans red beans".
Dishes
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Small red beans are used mainly in Central America for a variety of dishes. They are the most commonly used bean in the country of El Salvador, often used in pupusas as well as refried beans (frijoles liquados).[citation needed]
Toxicity
[edit | edit source]Small red beans contain some phytohemagglutinin and thus have some toxicity if not soaked and then boiled for at least 10 minutes. 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.[citation needed]
References
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