Light Red Kidney Beans
The Light Red Kidney Bean is a vibrant-colored member of the legume family, offering nutrient density, mild flavor and a creamy texture that performs well on its own or as a component among other ingredients.
Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
Light red kidney beans.
This aromatic curried kidney bean dish hails from the Punjab region of India, where it is a mainstay of home cooking. It is typically served with either basmati rice or Indian naan.