Organic Kidney Beans (Chitra Rajma)

Description

White with subtle red lines on the surface of each bean, Happiest Harvest’s chitra rajma (light speckled kidney beans) predominantly grow on the Himalayan foothills. They are an integral part of Kashmiri, North Indian, and Mexican cuisine and are part of a larger group called “common beans”, which were cultivated as early as 8,000 years ago. Happiest Harvest’s organic chitra rajma (pinto beans) are harvested once the bean pods turn straw-colored, and the entire plant is then dried to cure the beans. Chitra rajma beans have an earthy, almost nutty flavor and are creamy.

HEALTH BENEFITS:

Happiest Harvest’s organic pinto beans are a great source of protein, folate, thiamin (vitamin B1), phosphorus, iron, manganese, copper, magnesium, potassium, and soluble dietary fiber. The high fiber content in chitra rajma (pinto beans) lowers cholesterol, and prevents insulin spikes – perfect for those with diabetes, insulin resistance, or hypoglycemia. According to Ayurveda too, pinto beans can remove ama (toxins) from a person’s body. They can also help manage obesity – because it contains α-amylase inhibitors and lectins that are responsible for weight regulation – and it can inhibit the accumulation of fats and lipids, lowering triglyceride levels. Chitra rajma (pinto beans) are also a rich source of selenium that reduces the risk of developing lung cancer. Even better, this nutrient-dense bean is one of the richest sources of B-complex vitamins like thiamin, pyridoxine, pantothenic acid, riboflavin, and niacin.

HOW TO USE:

Chitra rajma (pinto beans) are a key ingredient in rajma, a quintessential curry dish in North India that’s paired with rice. Happiest Harvest’s organic pinto beans are also a great addition to hot and cold salads, side dishes, soups, pastas, and chili. You can even make your own pinto bean dip by puréeing the beans and then adding a little oil and seasoning.

Remember, pinto beans cannot be eaten raw and are poisonous if not boiled for at least 20-30 mins before consumption – the secret to well-cooked chitra rajma beans is to never cook them in the water that they’ve been soaked in. Instead, drain the beans (preferably soaked overnight) and then rinse them well before cooking in fresh water.