Kidney Beans Stock
Formerly I have already shared some of the kidney beans recipes and in few of them kidney beans stock has been used as one of the main ingredients. You all must be thinking that I might have used store bought stock to prepare my dishes but actually, I didn’t. When I’m talking about kidney bean recipes, it’s clear that I’ve used the stock of those boiled kidney beans and that also I prepared before preparing my dish.
Formerly I have already shared some of the kidney beans recipes and in few of them kidney beans stock has been used as one of the main ingredients.
- 1 cup Kidney beans / rajma soaked overnight
- 5 cups Water
- 1 tablespoon Salt
Drain the kidney beans and wash in fresh water.
Put the kidney beans a pressure cooker.
Then add 5 cups of water and salt.
Let it boil under pressure till 5 whistles are given out.
After checking if you find the kidney beans are not tender, then again give more whistle as required.
When it’s done, drain the kidney beans and reserve the boiling liquor of the kidney beans.
The kidney stock is ready. You can use this stock for your further cooking processes. This stock will not only increase the flavor of kidney beans recipes but it is also packed with nutrients. Rather using plain water for preparing kidney beans recipe, use this stock for adding extra flavor to that dish.