A Recipe about Kidney Bean

Dried pulses are very rich in protein and amino acids, and they are also very popular around many old people. There are many kinds of dried pulses, and here let’s talk about kidney beans. Kidney beans are also divided into many kinds, and some of the main differences between them are the color and size, but whatever the size or color is, the time of cooking must be a little longer. Or it may be harmful.

Today we’ll share a recipe about kidney bean.

Ingredients:

• Red Kidney Bean: 100g;
• White Kidney Bean: 200g;
• Water: 400g

Directions:

1. Soak red kidney bean and white kidney bean, and then peel the skin;
2. Boil red kidney bean and white kidney bean fully, and then ram into mud;
3. Put half of the white kidney bean paste on the preservative film and flatten it, then put the red kidney bean paste upper, and then put another half of the white kidney bean paste on the topside;
4. Put it into refrigerator, when it become cool, cut it to eat.

Hope it could help. Here is green mung bean leading exporter Taijin Food, feel free to contact with questions you may have about pulses, seeds, kernels and peanuts.

This article takes reference from cndzys.com.