How to Use Red Kidney Beans: Healthy Recipes for Digestion, Diabetes, and Weight Loss

How To Use Herbs And Spices In The Kitchen >> How to Use Red Kidney Beans in the Kitchen

Recipes:

Red Bean Kokum Curry for Digestion:

Ingredients:
Red kidney beans	½ cup
Kokum paste	½ cup
Oil	2 t.spoon
Mustard seeds	¼ t.spoon
Cumin seeds	¼ t.spoon
Curry leaves	2 t.spoon
Asafoetida	1 t.spoon
Fenugreek seeds	1 t.spoon
Chopped green chilli	2 t.spoon
Coriander leaves	2 t.spoon
Salt	to taste
Water	as needed
Recipe:
Pressure cook or boil the red kidney beans until they are soft. Drain the water using a sieve.
In a separate pan, heat the oil and add mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, asafoetida, green chillies, and curry leaves.
Saute the spices briefly, then add the cooked red kidney beans. Stir well and cook for 1-2 minutes.
Add kokum paste and about 1 cup of water. Stir and bring the mixture to a boil.
Season with salt and let it boil for 10�15 minutes. Add more water if required to maintain a curry-like consistency.
Ensure the fenugreek seeds are fully softened before turning off the heat.
Garnish with fresh coriander leaves and serve hot.
This light and tangy red kidney bean curry is ideal for lunch or an evening meal.
It is especially beneficial for individuals with diarrhea or weak digestion, as it's easy on the stomach and packed with digestive-friendly ingredients.

Protein-Packed Red Bean Salad:

Ingredients:
Red beans	1 cup
Cabbage	½ cup, finely chopped
Carrot	½ cup, finely chopped
Tomato	½ cup, chopped
Parsley or coriander leaves	2-3 t.spoon
Coarsely ground peanut	2 t.spoon
Salt	as per taste
Black pepper	1 t.spoon
Green chilli	½ t.spoon, chopped
Pomegranate seeds or lemon/citron juice	2-3 t.spoon
Oil	1 t.spoon
Recipe:
Soak red beans for 2-3 hours, then pressure cook with salt and 3½ cups of water for 2-3 whistles. Cook until soft but not mushy, so they hold their shape in the salad.
Finely chop all vegetables and set them aside.
In a pan, heat oil and lightly saute the chopped vegetables for 2-3 minutes over medium flame.
Add peanut powder, salt, and black pepper. Stir well.
Add the cooked red beans, pomegranate seeds (or a splash of lemon/citron juice), and fresh herbs. Mix gently to combine.
Serve at room temperature.
This colorful red bean salad is rich in fiber, protein, and essential nutrients. It makes a satisfying snack or mini-meal perfect for curbing morning or evening cravings.
This is suitable for all age groups and supports better digestion.

Diabetic-Friendly Red Bean and Amaranth Pulao:

Ingredients:
Red beans	½ cup (soaked 4-5 hours or overnight)
Amaranth seeds	½ cup (soaked)
Ghee	2 t.spoon
Cumin seeds	½ t.spoon
Mix vegetables	1 cup
Mint leaves	¼ cup (& few extra for garnish)
Green chilli	1 t.spoon, chopped
Salt	as per taste
Turmeric powder	¼ t.spoon
Kokum juice	2 t.spoon
Jaggery (optional)	1 t.spoon
Warm water	2 cups
Recipe:
Pressure cook the soaked red beans for 4-5 whistles until soft. Set aside.
In a heavy-bottomed pan, heat ghee and add cumin seeds. Once they splutter, add turmeric and green chilli. Saute briefly.
Add chopped vegetables and mint leaves, then mix in soaked amaranth seeds and salt.
Pour in 2 cups of warm water. Cook covered until the amaranth seeds and vegetables are fully cooked and tender.
Once done, stir in kokum juice, jaggery (if using), and the cooked red beans. Add a few fresh mint leaves at the end for freshness.
Serve warm. This pulao is light, nutritious, and suitable for lunchboxes or light dinners.
This wholesome red bean amaranth pulao supports weight management, low appetite, and balanced sugar levels. It's also a great gluten-free and diabetic-friendly tiffin option packed with flavor and nutrients.