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Premium Kashmiri Black Beans

4.6

5 customer reviews

Premium Kashmiri Black Beans from KashmirNosh are true black beans: glossy, oval beans of the same family as rajma. They cook to a creamy inside while holding their shape, with a slightly earthy, sweet taste. We clean and pack them without polishing agents.

Black beans are a good source of plant protein, dietary fibre and iron. They work well in curries, soups, salads, rice dishes and burrito bowls.

Key Features & Benefits

Whole black beans of the rajma family
Rich in Protein & Dietary Fiber
Good Source of Iron
Hold their shape when cooked
Cleaned and packed without polishing agents
Available in 400g and 800g packs

Black Beans or Rajma?

Black beans and rajma are the same plant species (Phaseolus vulgaris), in different varieties. Black beans are smaller and firmer, with an earthier taste. Rajma is larger and cooks softer and creamier. You can cook black beans rajma-style: the gravy will be thinner and the beans firmer.

How to Cook Black Beans

Soak for 8 hours or overnight, then drain and rinse
Boil hard for at least 10 minutes, or pressure cook
Cook until a bean crushes easily between two fingers
Never eat them raw or undercooked

Ways to Use Black Beans

Black bean curry, cooked rajma-style
Salads and burrito bowls
Soups and stews
With rice, as in Latin American black beans and rice

FAQs

Are black beans the same as rajma?

They are the same species, but different varieties. Black beans are smaller and firmer than rajma, and taste slightly earthier.

Are black beans the same as urad or kala chana?

No. Whole urad (black gram) is a smaller, matt bean with a white stripe, and kala chana is a black chickpea. Both are different plants from black beans.