Laxmi Red Kidney Bean Dark are premium dark red kidney beans — the bold, full-bodied rajma at the heart of Punjabi comfort food. Firm and meaty, they hold up through long simmering and drink in a rich tomato-onion masala for the classic rajma chawal.

Built for Hearty Meals

• Large dark red kidney beans with a meaty bite
• Holds shape beautifully in slow-simmered curries
• A protein- and fiber-rich vegetarian staple
• Equally at home in rajma, chili and bean salads

How to Use

Soak 8 hours or overnight, then pressure cook until very soft. Simmer in a spiced tomato-onion gravy until thick and serve over rice. Make sure the beans are cooked through before serving.

FAQs

How long should I soak dark red kidney beans? Soak at least 8 hours, or overnight, for even, thorough cooking.

Are dark and light red kidney beans interchangeable? Mostly yes, though dark red beans are firmer and bolder, while light red are creamier and milder.

Why cook them fully? Undercooked kidney beans are hard to digest, so always cook until soft.

Packaged in a facility that also processes tree nuts, peanuts, sesame, soy and wheat. Rinse before cooking.