Roasted Kidney Beans with Avocado
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in just 40 minutes and costs almost nothing to make. I love roasting kidney beans until they get crispy on the outside, then tossing them with creamy avocado, bright lime juice, and fresh cilantro. Kidney beans are packed with fiber and protein, so this humble combination actually keeps you satisfied for hours. The cumin and smoked paprika add warmth and depth without any fussy techniques, making it perfect for busy evenings when you want something wholesome but don't have much time.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- 2ripe avocados(halved and sliced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- 1 teaspooncumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh lime juice
- 59 mlfresh cilantro(chopped)
- 118 mlred onion(finely diced)
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry beans are key to achieving that satisfying crispy exterior.
- 2
In a large bowl, combine the dried kidney beans with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss until all beans are evenly coated with the spice mixture.
Tip: Mix thoroughly to ensure every bean gets seasoned.
- 3
Spread the seasoned beans in a single layer on a rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the beans are golden and crispy on the outside.
Tip: Listen for a subtle crackling sound—that's your cue they're ready.
- 4
While the beans roast, slice the avocados in half lengthwise, remove the pit, and use a spoon to scoop the flesh into chunks. Gently toss the avocado with fresh lime juice to prevent browning.
Tip: Add avocado at the last moment to keep it creamy and prevent oxidation.
- 5
Remove the roasted beans from the oven and let them cool for 2-3 minutes. Transfer to a serving bowl and gently fold in the lime-dressed avocado, diced red onion, halved cherry tomatoes, and fresh cilantro.
Tip: Handle the avocado gently to maintain its creamy texture.
- 6
Taste and adjust seasonings as needed. Serve warm or at room temperature as a side dish or light main course over mixed greens for added substance.
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