Roasted Black Beans with Radish
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Black beans are packed with fiber and protein, so you get a seriously satisfying dish that won't leave you hungry an hour later. The roasted radishes add this wonderful peppery sweetness that most people don't expect, and honestly, the combination of cumin, smoked paprika, and fresh cilantro makes everything taste restaurant quality. Plus, most of these ingredients are pantry staples, so you're not making a special trip to the store.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 12radishes(thinly sliced)
- 3 tablespoonsolive oil
- 3garlic cloves(minced)
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ½red onion(finely diced)
- 1lime(juiced)
- 59 mlfresh cilantro(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1jalapeño(diced, optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent sticking and make cleanup easier.
- 2
Drain and rinse the black beans thoroughly under cold water, then pat dry with a clean kitchen towel to remove excess moisture.
Tip: Drying the beans helps them crisp up better when roasted.
- 3
Toss the dried beans with 2 tablespoons of olive oil, minced garlic, cumin, smoked paprika, salt, and pepper in a large bowl until evenly coated.
Tip: Make sure all beans are well-coated with the oil and spices for maximum flavor.
- 4
Spread the seasoned beans in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until they're crispy and golden brown.
Tip: The beans should sound crispy when shaken in a pan when done.
- 5
While the beans roast, prepare the radish salad by combining sliced radishes, diced red onion, and jalapeño in a separate bowl.
Tip: Keep the radishes in ice water until ready to combine if you prefer extra crispness.
- 6
Drizzle the radish mixture with remaining 1 tablespoon of olive oil and lime juice, then season with a pinch of salt and pepper.
Tip: The lime juice will slightly soften the radishes while adding brightness to the dish.
- 7
Once the beans are roasted and crispy, remove from the oven and let cool for 2-3 minutes.
Tip: Allow them to cool slightly to maintain their crispy texture.
- 8
Combine the roasted beans with the radish mixture in a serving bowl and gently toss together, then top with fresh cilantro and serve immediately.
Tip: Add the cilantro just before serving to maintain its vibrant color and fresh flavor.
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