It is a species of plants from the legume family. Dense crescent-shaped beans ripen in pods and can have various colors, sizes and tastes. The beans have a dense skin that wrinkles when soaked. Red beans contain vegetable proteins comparable to animal ones, but unlike the latter, they are easily digestible; contains a large amount of fiber, complex carbohydrates, beta-carotene, vitamins B, C, PP, potassium, calcium, magnesium, zinc, copper and manganese, iron, phosphorus, sodium, etc. Beans need to be soaked in water for several hours before cooking. Red beans are not eaten raw; they are boiled, stewed, canned. Beans are added to salads and soups, used to make lobio, hummus, puree, solyanka and even desserts, stewed with vegetables and meat, served as a side dish. Beans combine well with almost any herbs and spices.