Legume, Bean | Vegan Vegetarian Gluten Free High Fiber Low Fat

Rajma

Phaseolus vulgaris (Kidney Bean) Allergen-Free
Rajma

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Indian, Mexican, Latin American
  • Seasonality Year-Round (dried, canned)
  • Source Kidney beans

The Forktionary Angle

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Definition

A variety of kidney bean, prominent in Indian cuisine, known for its deep red color, kidney shape, and creamy texture when cooked.

Sensory Profile

TasteEarthy, Mild, Nutty, Creamy
TextureCreamy, Mealy, Soft
AromaLeguminous, Mildly Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/2 cup (90g cooked)
Calories127 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein9 g
Total Carbohydrate23 g
Dietary Fiber7 g
Total Sugars0.3 g
Calcium50 mg
Iron2.2 mg
Potassium400 mg

Chef’s Secret

To avoid the slight bitterness sometimes found in kidney beans, add a pinch of baking soda to the soaking water (rinse thoroughly before cooking) or during the last 30 minutes of cooking.

Substitutions

Best Match

Pinto Beans

1:1

Similar creamy texture and earthy flavor, though slightly lighter in color. Excellent for chili or stews.

Canned Kidney Beans

1:1 (drained and rinsed)

Most convenient substitute, but may have higher sodium and slightly different texture.

Black Beans

1:1

Distinct darker color and slightly firmer texture, but works well in many dishes requiring a hearty bean.

Cranberry Beans (Borlotti)

1:1

Softer, creamier texture and similar flavor profile, often used in Italian cuisine.

Buying Guide

Available dried or canned. Dried beans require soaking and thorough cooking to remove toxins. Canned beans should be rinsed to reduce sodium.

Flavor Pairings

Rice Tomatoes Onions Garlic Ginger Cumin Coriander Chili Powder Naan.