Indian Kidney beans from Jammu, reddish-brown colour, smooth texture and appearance. How do you cook it? Soak overnight or for 6 hours and pressure cook in water (3 times the level of beans). Find the traditional Kashmiri recipe in the blog section. It has a creamy texture with a hint of meaty taste. It is rich in antioxidants, strengthens the immune system, and is high on proteins.