Kidney beans and other beans such as pinto beans, navy beans and black beans are known scientifically as Phaseolus vulgaris. They are referred to as "common beans" probably owing to the fact that they all derived from a common bean ancestor that originated in Peru.
They spread throughout South and Central America as a result of migrating Indian traders who brought kidney beans with them from Peru. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World.
Subsequently, Spanish and Portuguese traders introduced kidney beans into Africa and Asia. As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' 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. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
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Mexican Beef And Bean Casserole
Copyright 2011 Christine's Pantry. All rights reserved.
1 pound ground beef
1 (15.5 oz) can kidney beans, rinse and drain
1 (10 oz) can diced tomatoes and green chilies
1 (4 oz) can tomato sauce
2 tablespoons garlic, minced
1 onion, chopped
1 teaspoon chili powder
1 teaspoon paprika
salt and pepper, to taste
1/4 teaspoon crushed red pepper
Preheat oven to 350 degrees. In skillet, cook beef over medium heat, stirring occasionally, until beef is no longer pink. Drain excess grease. Stir in kidney beans, diced tomatoes and green chilies, tomato sauce, garlic, onion, chili powder, paprika, crushed red pepper, salt and pepper. Place meat mixture in baking pan or casserole dish. Sprinkle mozzarella cheese over top. Place in oven until cheese melted and bubbly. Enjoy!
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