*Image for representative purpose only
Organic Red Kidney Beans Whole
Kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico.
The common bean is an important food crop and major source of protein throughout the world.
Used in a variety of traditional dishes, kidney beans are usually eaten well cooked. Raw or improperly cooked kidney beans are toxic, but well-prepared beans can be a healthy component of a well-balanced diet. Kidney beans are among the best sources of plant-based protein. They’re also rich in healthy fibers, which moderate blood sugar levels and promote colon health. Kidney beans are a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1. Kidney beans are an excellent choice for people with type 2 diabetes and others who want to stabilize their blood sugar levels.(healthline)
Organic red kidney beans whole
How to use
How to make :
Grate the onions or finely chop them: for that smooth curry, either grate the onions or really finely chop them.
Also when you use grated onions, it takes a little longer for them to cook for the raw smell to go away, so have patience while cooking them.
Use fresh ginger-garlic paste: again it will make a difference to the final taste of the rajma.
Cook tomatoes for a longer time: do not rush this step. After you add the tomato puree, took the tomatoes in total for around 15 minutes on medium heat before adding the kidney beans to the pan.
Simmer on low heat: so after you add the boiled kidney beans to the pan, lower the heat and let the curry simmer for 20 minutes, at the very minimum. If you have time, add an additional 10 minutes.
This simmering on low heat helps in developing the flavors and the curry tastes so much better.
Mash some of the rajma to thicken the curry: while the rajma is simmering, take a spoon (or potato masher) and mash some of the kidney beans (not all) with the back of your spoon.
This thickens the curry, gives it a texture and makes it creamier.(cooking with manali)