Roasted Kidney Beans with Bell Pepper
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely delicious. Roasted kidney beans with bell pepper is a hearty, satisfying dish that celebrates the natural sweetness of colorful peppers combined with warm spices like cumin and smoked paprika. Kidney beans are packed with fiber and plant based protein, making this meal incredibly filling and nutritious without breaking the bank. The best part is how simple it all is to prepare, since everything comes together in one pan with just a few pantry staples you probably already have on hand.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and patted dry)
- 1red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 1red onion(thinly sliced)
- 237 mlvegetable broth
- 2 tablespoonsfresh lime juice
- 3 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh cilantro(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans thoroughly with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry beans are essential for achieving crispy edges; skip this step and they'll steam instead of roast.
- 2
In a large mixing bowl, whisk together olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper to create a spice coating.
- 3
Add the dried kidney beans, bell pepper chunks, and sliced red onion to the bowl. Toss everything together until evenly coated with the spice mixture.
Tip: Don't skip coating the vegetables—this is where the flavor comes from.
- 4
Spread the mixture in a single layer on a large rimmed baking sheet, arranging the beans and vegetables so they have space between them for even roasting.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the beans are golden and crispy at the edges and the peppers are tender with charred spots.
Tip: Give everything a good stir at the midway point to ensure even browning on all sides.
- 6
Remove the baking sheet from the oven and drizzle the roasted mixture with fresh lime juice and vegetable broth while still hot.
- 7
Transfer to a serving dish and garnish generously with chopped fresh cilantro. Serve warm or at room temperature.
Tip: This dish tastes even better the next day as flavors meld together.
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