Beans

Red beans are a type of small, smooth, oval-shaped red legume from the common bean family (Phaseolus vulgaris). They are distinct from larger red kidney beans, though both are often used interchangeably in slow-cooked dishes

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".

Small red beans
Dishes

Pupusas, a popular dish in El Salvador
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
See also: Phaseolus vulgaris § Toxicity
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]