Omega Red Kidney Beans: dried red kidney beans for rajma, chilli con carne and rice and peas. Single 1 kg pack.
Red kidney beans are large, dark red beans named for their kidney shape; they are a variety of the common bean. Soak them overnight, drain, then boil hard for at least ten minutes before simmering until soft, since raw or undercooked kidney beans are not safe to eat. They are essential for Punjabi rajma chawal, chilli con carne, Caribbean rice and peas, and hearty bean soups and salads. The beans hold their shape well during long cooking, which makes them ideal for stews. Store the dry beans airtight in a dry place, and keep cooked leftovers in the fridge for up to three days. For rajma, simmer the cooked beans in an onion, tomato and ginger masala until the gravy thickens and clings to them, then serve with steamed basmati rice and sliced onion.
