Roasted Kidney Beans with Artichoke
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and costs just a few dollars to make. Roasted kidney beans with artichoke is hearty, colorful, and packed with plant based protein and fiber that keeps you satisfied for hours. I love how the garlic and lemon brighten up the earthiness of the beans while the crispy pumpkin seeds add a wonderful texture at the end. The frozen artichoke hearts make this recipe so convenient, no prep required, and everything roasts together beautifully in one pan. It's become my go to meal when I want something wholesome but don't have much time to spend cooking.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 397 gfrozen artichoke hearts(thawed and halved)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoondried oregano
- ½ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 teaspoonsfresh thyme(chopped)
- ½red onion(thinly sliced)
- 59 mlsun-dried tomatoes(chopped)
- 3 tablespoonspumpkin seeds
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans and thawed artichoke hearts dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Thoroughly drying the beans and artichokes is key to achieving a crispy exterior.
- 2
In a large bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, red pepper flakes, salt, pepper, and fresh thyme until well combined.
- 3
Add the dried kidney beans, artichoke hearts, sliced red onion, and sun-dried tomatoes to the bowl and toss gently until all ingredients are evenly coated with the herb oil mixture.
Tip: Use a spatula to gently toss so you don't break apart the beans or artichokes.
- 4
Spread the mixture in a single layer on a large baking sheet or roasting pan, ensuring the beans and artichokes are arranged so they have space between them for even roasting.
Tip: Use two baking sheets if needed to avoid overcrowding.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking, until the kidney beans are golden and slightly crispy on the edges and the artichoke hearts are tender and caramelized.
Tip: The beans should have a nutty aroma when ready.
- 6
Remove from the oven and sprinkle the pumpkin seeds over the hot roasted mixture, stirring gently to combine.
Tip: The pumpkin seeds will toast slightly from the residual heat, adding extra crunch and nutrition.
- 7
Taste and adjust seasonings with additional salt, pepper, or lemon juice as desired. Serve warm or at room temperature as a side dish or alongside grain bowls.
Tip: This dish tastes equally delicious served warm or chilled the next day.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.