Dark Red Kidney Beans are large, kidney-shaped beans with a deep, glossy red skin, slightly thicker than the light red kidney beans. When cooked, have a firm texture, deeper, more intense flavor and they hold up well in soups or other dishes.
The dark beans have slightly nutty flavor, which works well in recipes for appetizers, salads, casseroles, soups, stew, chili, sauces, and sides. Rajma is a very popular dish in Northern India that is made with red kidney beans.
Basic preparation: Wash, rise & soak overnight. Add 3 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). Whisk lightly, remove the floating foam. 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