Light Red Kidney Beans, also known as Rajma, are large, kidney-shaped beans with thin skined, and pinkish- red colored red kidney bean. When cooked, have a hearty creamy texture, well balanced, delicate mild flavor than dark red kidney. 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
