How to prepare red kidney beans?

For red kidney beans, the key is proper soaking and cooking. I generally soak them for 10-12 hours, discard the water, then boil them in fresh water until they're very soft. This helps with digestion, which is important, especially if you have sensitive digestion or PCOS.

In my experience, you should always soak them overnight. Then drain that water and boil them in fresh water until they are tender. For my family, this usually means pressure cooking for 6-7 whistles. Makes them perfectly soft for rajma curry.

It's totally okay to feel a bit unsure about cooking new ingredients, especially with health in mind! For red kidney beans, the absolute most important step is to soak them overnight and then cook them thoroughly. Never eat them raw or undercooked, they can cause stomach upset. You'll get the hang of it!

Little sister, don't worry, rajma is simple once you know. First, soak them well, like 8-10 hours, even longer is fine. Always drain that water, then fresh water for boiling. Pressure cook until they're really soft, no hardness at all. That's it!

I've seen my mom soak them forever and then pressure cook. I guess it's because they can cause tummy issues if not done right. Was wondering if there's any quicker way, but seems like soaking is non-negotiable for rajma.

Soak rajma overnight, minimum 8 hours. Next morning, throw out that soaking water, put fresh water and pressure cook for at least 7-8 whistles. Make sure they are soft before you use them in any dish. No shortcut for this, otherwise gas problem will be there.