Dark Red Kidney Beans, also known as Rajma, are large, kidney-shaped beans with a dark reddish-brown and a durable skin. When cooked, have a firm texture, slightly nutty flavor, and they hold up the shape well in salads, soups, stew and as side-dish.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
