How to Cook Canned Red Kidney Beans | Easy Kidney Beans Recipe

Do you know how to cook canned red kidney beans in a traditional Asian way? Some people just open the can and boil the red kidney beans to eat the beans with different main dishes. But I’m going to make a dish using canned red kidney beans and how I cooked it.

Well, the dish I’m going to make is known as Rajma in most of the Asian countries and some other countries. This is one of the popular kidney beans recipes with lots of spices and flavors.

However, I have used some basic ingredients that are commonly used in the Rajma recipe. You can make your own version of Rajma using canned kidney beans. But some ingredients are common and must-have for this recipe like onion, garlic, tomato, etc.

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Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Additional Time: 10 Minutes

Ingredients
• Red kidney beans: 1 Can
• Cooking oil: 4 tbsp.
• Onion: 2 medium (finely chopped)
• Garlic cloves: 2-3 (finely chopped)
• Tomato: 1 medium (finely chopped)
• Turmeric powder: ½ tsp
• Red chili powder: 1 tsp
• Coriander powder: ½ tsp
• Cumin powder: ½ tsp
• Mixed herbs: 1 tsp
• Black pepper: ½ tsp
• Salt
• Coriander leaves
• Water

Directions
Preparing Canned Red Kidney Beans
1. Open the can and strain the liquid from the canned red kidney beans.
2. Wash using cold water one or two times.
Cooking Canned Red Kidney Beans
3. In the hot pan, add oil and onion and garlic. Fry for 3-4 minutes on medium flame.
4. Now add ¼ cup of water, turmeric, chili powder, coriander and cumin powder. Mix well and cook for 2 minutes.
5. Add tomato and salt. Mix well, cover and cook for 4-5 minutes on low flame.
6. Now add red kidney beans, mixed herbs, black pepper and ¼ cup of water. Mix well and cook for 5-7 minutes on medium flame.
7. Garnish the cooked canned red kidney beans using coriander leaves and it’s now ready to serve.

0:00 - Intro
0:05 - Teaser
0:10 - Opening red kidney beans can
0:58 - Cooking canned red kidney beans (Rajma)
3:39 - Outro

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