The Red kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. The high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. They are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. They have a firm texture, and they hold up well in soups or other dishes that cook for a long.  Kidney beans have a starchy sweet potato like taste and they are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked