Overview:
- Rajma White, also known as white kidney beans, is a type of kidney bean that is popular in various cuisines around the world. These kidney beans are creamy white in colour and have a mild, nutty flavour. They are a versatile ingredient used in a wide range of dishes.
Key Features:
- Nutrient-Rich: Rajma White is a good source of essential nutrients, including protein, fibre, vitamins, and minerals.
- Versatile: These kidney beans can be used in a variety of dishes, such as soups, salads, and curries.
How to Use:
- Soaking: Like other kidney beans, it's important to soak Rajma White beans before cooking. Rinse them thoroughly and soak in water for at least 6-8 hours or overnight. Soaking softens the beans and reduces cooking time.
- Cooking: After soaking, drain and rinse the beans. You can cook them on the stovetop or in a pressure cooker. In a large pot, cover the beans with water, bring to a boil, and then simmer for about 45 minutes to 1 hour or until they are tender. In a pressure cooker, they may cook faster, typically in about 20-25 minutes.
- Recipes: Use cooked Rajma White beans in a variety of recipes, including Rajma curry, white bean soups, bean salads.
Benefits:
- Protein Source: Rajma White beans are a good source of plant-based protein, making them suitable for vegetarians and vegans.
- Fibre: They are rich in dietary fibre, which aids in digestion and helps maintain regular bowel movements.
- Vitamins and Minerals: These beans provide essential vitamins like folate and minerals like potassium and iron.
- Weight Management: The combination of protein and fibre in kidney beans can help control appetite and contribute to weight management.
- Heart Health: The potassium and fibre content may help regulate blood pressure and support heart health
