Red bean is a common name for several plants and may refer to: Adzuki bean (Vigna angularis), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste. Kidney bean, red variety of Phaseolus vulgaris, commonly used in Indian and African American cuisine, such as red beans and rice.
Besides, eating red beans regularly also contributes to a healthy heart thanks to the fiber, folate, potassium, magnesium and vitamin B content. The fiber in red beans will help regulate cholesterol in the blood.
Although red beans and kidney beans are often used interchangeably, they're actually two different kinds of beans. Red beans are small beans with an oblong shape similar to many other beans. Kidney beans, on the other hand, are big, plump, and kidney-shaped. They have thicker, darker red skin.