Red Rajma (Kidney Beans) - Pack of 2

Unpolished red kidney beans of an heirloom variety, hand-picked and sourced from Maharashtra. They cook down creamy inside while holding their shape, which is what a proper rajma masala needs. Sold as a pack of two.

Key Features

• Heirloom variety: a traditional strain rather than a commodity hybrid.
• Unpolished: skins left intact, with no buffing or coating.
• Hand-picked: sorted by hand before packing.
• Plant-based protein: a staple pulse for vegetarian and plant-based cooking.
• Maharashtra sourced: from farms in the state.

Ingredients

Red rajma (kidney beans).

How to Use

Soak overnight in plenty of water, drain, and pressure cook with fresh water for six to seven whistles until fully soft. Cook into rajma masala with onion, tomato and spices, or use in salads, chilli and stews.

Product Details

• Pack: 2 units
• Type: unpolished heirloom red kidney beans
• Origin: Maharashtra
• Storage: airtight container in a cool, dry cupboard

Good to Know

Kidney beans must be soaked and then cooked thoroughly until soft — undercooked rajma is hard on the stomach. Discard the soaking water and cook in fresh. Bean size and colour vary between harvests, and older stock takes longer to soften.

FAQs

How long should I soak them?

Eight hours or overnight. A shorter soak leaves the centres firm however long you cook them.

Why are mine still hard after pressure cooking?

Usually old stock, a short soak, or salt and tomato added too early. Cook them soft first, then build the gravy.

How are they different from the black chana?

Rajma is a larger bean that turns creamy and soft; black chana stays firm and holds a distinct bite.

Can I freeze the cooked beans?

Yes. Cool them in their cooking liquid and freeze in portions for up to a couple of months.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased