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'''Red Bean''' is a common name for several plants and may refer to:

* [[Adzuki bean]], a variety of common bean (Phaseolus vulgaris) native to East Asia
* [[Kidney bean]], a variety of common bean (Phaseolus vulgaris) native to Central America
* [[Red mung bean]], a variety of mung bean (Vigna radiata) native to India

== Cultivation and uses ==
Red beans are cultivated in various regions around the world, particularly in East Asia and Central America. They are a staple food in many cultures and are often used in dishes such as [[red bean soup]], [[red bean paste]], and [[red beans and rice]].

=== Adzuki bean ===
The [[Adzuki bean]] is a small, reddish-brown bean with a sweet flavor. It is commonly used in Japanese and Chinese cuisine, particularly in desserts and sweet dishes. The beans are often boiled with sugar to make a red bean paste, which is used as a filling in many traditional Asian pastries.

=== Kidney bean ===
The [[Kidney bean]] is a large, kidney-shaped bean with a robust flavor and firm texture. It is a popular ingredient in a variety of dishes, including chili, salads, and stews. In addition, it is a key ingredient in the traditional Creole dish of red beans and rice.

=== Red mung bean ===
The [[Red mung bean]] is a variety of mung bean that is often used in Indian cuisine. It is commonly used in dishes such as dal and curries.

== Nutritional value ==
Red beans are a rich source of protein, dietary fiber, and complex carbohydrates. They also contain significant amounts of iron, potassium, and magnesium. In addition, they are low in fat and free of saturated fat and cholesterol, making them a healthy choice for those following a heart-healthy diet.

== See also ==
* [[Bean]]
* [[Pulse (legume)]]
* [[List of bean dishes]]

[[Category:Beans]]
[[Category:Legumes]]
[[Category:Staple foods]]
{{food-stub}}

Red bean - Revision history

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