Alubia beans are a common bean, similar to the “baked bean” variety. Directions To cook alubiabeans, best results are achieved when soaked overnight before cooking. Alubia Beans, often known as White Rajma, White Kidney Beans or Cannellini Beans, are an excellent source of protein and are very popular in northern India.
To cook alubia beans, best results are achieved when soaked overnight before cooking. Cook for 40 minutes to an hour in boiling water.
The recipes made from Alubia beans are popular among vegetarian. Alubia Beans a compulsory part of a menu on special occasions in Punjab. Alubia Beans most commonly eaten beans in traditional Indian cuisine. Alubia beans recipe is very simple to make and are rich in taste too. They provide rich source of protein in Indian dishes, and when combined with rice, the protein is comparable to that of meat or dairy foods without the high calories. Alubia beans recipes are used to cook various foods that can easily be served as a side dish, appetizer, main dish and even a dessert. Alubia Beans also a noted ingredient for making Soup and salad.
How to cook Alubia beans?
Alubia beans are very hard in nature. So, before making any tasty Indian food with Alubia beans, first it has to be cooking separately. Wash and soak the Alubia beans in surplus water overnight (or at least 5 hours). Place them in a pressure cooker (for fast cooking) or closed pan. Add some water and some salt. Cook on high level for 10-15 minutes till the beans are soft. Now cooked soft Alubia beans are ready for making different kind of delicious Indian recipe.