This argument seems to be all over the place. I wouldn't dream of using Red Kidney Beans and frankly that recipe from 1900 has Tabasco and I don't recall my g-ma using Tabasco (Louisiana Hot Sauce maybe). So that's suspect on its own. I use small red beans (some now refer to them as adzuki) because once soaked, they turn pink and these beans are what become the creamy and smooth red beans we know in traditional red beans and rice. Kidney beans may be used because they're found more easily, but they don't cook the same creamy consistency as small red beans and they don't stand-up to long boiling time but once you've had them, you won't have anything else.
Try both and choose the one that works best, but frankly, I am sticking with my small red beans.