Red Kidney Bean (Rajma), Light Red

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