Light Red Kidney Beans, or "Phaseolus vulgaris," are pinkish-red with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.
Black-eyed peas have a dense and firm texture, and when cooked, the consistency will soften slightly, developing neutral, nutty, earthy, and savory flavors.