TRS Rajma (Red Kidney Beans) 1kg

TRS Red Kidney Beans (Rajma) are large dark red dried beans with a firm skin and a soft, floury inside. They are the bean for rajma — they hold their shape through a long simmer while the gravy thickens around them.

Best for

• Rajma masala with rice
• Chilli and bean stews
• Salads, and thick soups

How to cook it

Soak overnight, or at least eight hours, and discard the soaking water. Dried kidney beans must be boiled hard — bring them to a rolling boil for at least ten minutes before the heat comes down. Then pressure cook for 6 to 8 whistles, or simmer for about 90 minutes, until a bean squashes to a paste. Mash a spoonful into the gravy to thicken it.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.