Roasted Black Beans with Asparagus
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in just 45 minutes. Roasted black beans with asparagus is a delicious and budget friendly combination that feels fancy but requires minimal effort. Black beans are packed with fiber and plant based protein, making this dish incredibly satisfying and nourishing. The smoky cumin and paprika create wonderful depth of flavor while fresh lime juice and cilantro brighten everything up. It's the kind of simple vegetarian meal that actually tastes like you spent all day cooking, but you'll have it on the table faster than you'd think.
Ella x
Ingredients
- 2 cans (15 oz each)black beans(drained and rinsed)
- ½ kgfresh asparagus(trimmed and cut into 2-inch pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1½ teaspoonsground cumin
- ¾ teaspoonsmoked paprika
- ½ mediumred onion(thinly sliced)
- 2 tablespoonsfresh lime juice
- 59 mlvegetable broth
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 3 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained black beans dry with paper towels to remove excess moisture, which will help them crisp up during roasting.
Tip: Dry beans roast much better than wet beans and develop a satisfying crispy exterior.
- 2
On a large baking sheet, combine the black beans, asparagus pieces, and sliced red onion. Drizzle with 2 tablespoons of olive oil and toss until everything is evenly coated.
Tip: Use two baking sheets if needed to avoid overcrowding, which prevents proper roasting.
- 3
In a small bowl, whisk together the minced garlic, ground cumin, smoked paprika, salt, and pepper. Sprinkle this spice mixture over the vegetables and beans, then toss again to distribute evenly.
Tip: Toasting the spices in a dry pan for 30 seconds before using intensifies their flavor even more.
- 4
Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the asparagus is tender and the beans are golden and crispy at the edges.
Tip: The beans should develop some charred spots for added depth of flavor.
- 5
Remove from the oven and drizzle with the remaining 1 tablespoon of olive oil and the fresh lime juice. Stir in the vegetable broth to create a light sauce.
Tip: The lime juice brightens all the earthy spice flavors beautifully.
- 6
Taste and adjust seasonings as needed. Transfer to a serving dish and garnish generously with fresh cilantro before serving warm or at room temperature.
Tip: This dish is delicious served as a side with grilled proteins or over rice for a complete meal.
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