Rosecoco Beans 500g
Rosecoco beans are also known as 'Cranberry beans' or 'Rosecoco Rajma' which are common type of beans used in Indian cooking. Rosecoco beans are kidney shaped legume, pinkish thin skin and is flecked with beige red splodges on white (when cooked, the speckled markings disappear). Due to its smooth creamy texture they are commonly used in making varieties of traditional Indian dishes which when cooked well finds extensive use in curry, gravy and stews. Rosecoco Beans are a good source of protein and are high in dietary fibre. Rosecoco beans are an ideal ingredient for soups and curries, as well as in salads, which plays a big role in the regular Indian diet. They are mostly used in making different types of delicious Indian recipes like spicy pepper curry which is tasty and healthy too. These beans can be used as a whole bean for the purpose of making appetizer, snack, in Indian cuisine. Rosecoco beans are prepared by boiling dried beans until they become soft and combine with white rice to make spicy Indian meals.
How to prepare Rosecoco beans for cooking?
Soak 1 cup of Rosecoco beans in 4 cups of water overnight. It will yield 3 cups of beans. Take roseoco beans in a closed pan or pressure cooker add some water and salt in it, closed the pan/cooker and cook it on high flame for 10-12 minutes till the beans are soft. Now soft beans are ready for making different varieties of Indian recipes. These soft beans can also mix well with some chat masala, black pepper powder, thin sliced onion and tomato and eaten as it is. It is very tasty and also provides high protein in Indian food.
Indian Recipe: Baked Rosecoco bean spicy curry
Ingredients
*1 cup Rosecoco bean 1 cup (Soaked overnight)
*2 Onion finally chopped
*2 Tomato cut in small pieces
*1 Green chilli
*1 string Curry leaves
*2 tea spoon Tamarind juice
*salt - as per taste
*4 tea spoon Oil
*1 teaspoon Methi
*1 teaspoon Mustard seeds
*1/2 cup Grated Coconut
*1 teaspoon Pepper
*1 teaspoon Cumin seeds
*1 teaspoon Red chilly powder
*2 teaspoon Coriander powder
*1 teaspoon Sambhar powder
*1 teaspoon Turmeric powder
*Finally chopped coriander leaves
Method of preparation:
1. Heat a pan with oil
2. Add the mustard seeds, methi seeds and let them to splutter.
3. Add the onions, green chilly, curry leaves and saute till transparent.
4. Add the tomatoes and cook till mashy.
5. Add the baked rosecoco bean and salt
6. Now add the tamarind juice and enough water and adjust taste.
7. Cover and cook for 10 - 15 minute
8. Uncover and stir the curry well and garnish with coriander leaves and served with hot rice, it is a delicious side dish and complete Indian meal.
Other names: Saluggia Beans, Roman Beans, Crab Eye Beans, cranberry bean, Shell beans, Roman beans, Cannellini bean, Barlotti beans
Type: Legume
Colour: Pink with red and white splodges
Taste: Nutty flavour
Rosecoco beans are also known as 'Cranberry beans' or 'Rosecoco Rajma' which are common type of beans used in Indian cooking. Rosecoco beans are kidney shaped legume, pinkish thin skin and is flecked with beige red splodges on white (when cooked, the speckled markings disappear). Due to its smooth creamy texture they are commonly used in making varieties of traditional Indian dishes which when cooked well finds extensive use in curry, gravy and stews. Rosecoco Beans are a good source of protein and are high in dietary fibre. Rosecoco beans are an ideal ingredient for soups and curries, as well as in salads, which plays a big role in the regular Indian diet. They are mostly used in making different types of delicious Indian recipes like spicy pepper curry which is tasty and healthy too. These beans can be used as a whole bean for the purpose of making appetizer, snack, in Indian cuisine. Rosecoco beans are prepared by boiling dried beans until they become soft and combine with white rice to make spicy Indian meals.
How to prepare Rosecoco beans for cooking?
Soak 1 cup of Rosecoco beans in 4 cups of water overnight. It will yield 3 cups of beans. Take roseoco beans in a closed pan or pressure cooker add some water and salt in it, closed the pan/cooker and cook it on high flame for 10-12 minutes till the beans are soft. Now soft beans are ready for making different varieties of Indian recipes. These soft beans can also mix well with some chat masala, black pepper powder, thin sliced onion and tomato and eaten as it is. It is very tasty and also provides high protein in Indian food.
Indian Recipe: Baked Rosecoco bean spicy curry
Ingredients
*1 cup Rosecoco bean 1 cup (Soaked overnight)
*2 Onion finally chopped
*2 Tomato cut in small pieces
*1 Green chilli
*1 string Curry leaves
*2 tea spoon Tamarind juice
*salt - as per taste
*4 tea spoon Oil
*1 teaspoon Methi
*1 teaspoon Mustard seeds
*1/2 cup Grated Coconut
*1 teaspoon Pepper
*1 teaspoon Cumin seeds
*1 teaspoon Red chilly powder
*2 teaspoon Coriander powder
*1 teaspoon Sambhar powder
*1 teaspoon Turmeric powder
*Finally chopped coriander leaves
Method of preparation:
1. Heat a pan with oil
2. Add the mustard seeds, methi seeds and let them to splutter.
3. Add the onions, green chilly, curry leaves and saute till transparent.
4. Add the tomatoes and cook till mashy.
5. Add the baked rosecoco bean and salt
6. Now add the tamarind juice and enough water and adjust taste.
7. Cover and cook for 10 - 15 minute
8. Uncover and stir the curry well and garnish with coriander leaves and served with hot rice, it is a delicious side dish and complete Indian meal.
Other names: Saluggia Beans, Roman Beans, Crab Eye Beans, cranberry bean, Shell beans, Roman beans, Cannellini bean, Barlotti beans
Type: Legume
Colour: Pink with red and white splodges
Taste: Nutty flavour
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