Instructions: At the temple dedicated to the goddess Vaishno Devi in Kashmir a mosaic of roadside restaurants welcomes the weary visitors with a traditional meal of kidney beans and rice. Steaming red bean curry is ladled over snow white rice and handed to the guests as they warm themselves around a charcoal fire.

how they grow
Kidney beans grow on annual climbing plants trained on poles or nets bearing pods which contain seeds. The pods are plucked when mature and dried in the sun or are left to dry on the plant. They are then threshed to remove the beans. Red kidney beans are grown in many place around the world and can be found in the cuisines of Spain and Latin America.

appearance and taste
Large and deep maroon in colour good red kidney beans are up to l.5cm long. They tend to lend their colour to the dish in which they are cooked. The beans have a strong musky and nutty aroma and a full chewy taste. The skin is thick and has a slightly sweet aftertaste.

buying and storing
Buy brightly coloured fat beans that are shiny and smooth. Store in an airtight container for 4 months.

culinary uses
The beans go into chilli con came and many wholesome soups and stews. The soaking and cooking of red kidney beans has always been a subject of debate as they contain a poisonous resin that is not destroyed by light cooking. To be absolutely safe soak the beans in water for 810 hours until they double in size. Then they must be cooked thoroughly preferably by boiling for at least 12 minute. In India city housewives pressure cook kidney beans to ensure that they are completely done. The beans go well with lamb onions and tomatoes. Try them in salads or with vegetables.

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