Roasted Kidney Beans with Broccoli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour with just a handful of pantry staples. Roasted kidney beans and broccoli might sound simple, but when you toss them with smoked paprika, garlic, and a hit of red wine vinegar, something really magical happens. Kidney beans are packed with fiber and plant based protein, so you're getting a seriously satisfying meal without breaking the bank. The best part? Everything roasts on one pan while you relax, and cleanup is a breeze.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 946 mlfresh broccoli florets(cut into bite-sized pieces)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 4garlic cloves(minced)
- 2 tablespoonsred wine vinegar
- ¾ teaspoononion powder
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonfresh lemon juice
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Preheating ensures even roasting and helps achieve crispy exteriors on the beans.
- 2
Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them crisp up better during roasting.
Tip: Dry beans will roast more effectively than wet ones, creating a crunchier texture.
- 3
In a small bowl, whisk together olive oil, minced garlic, smoked paprika, onion powder, salt, black pepper, and red pepper flakes to create the seasoning mixture.
Tip: Make sure the garlic is finely minced so it distributes evenly throughout the dish.
- 4
Place the dried kidney beans and broccoli florets on the prepared baking sheet and drizzle with the seasoning mixture, tossing gently to coat everything evenly.
Tip: Use your hands or two spoons to toss, ensuring all pieces are well coated with the oil and spices.
- 5
Spread the mixture in a single layer on the baking sheet, trying not to overcrowd the pan so pieces can roast rather than steam.
Tip: If needed, use two baking sheets rather than cramming everything onto one.
- 6
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the beans are golden and crispy and the broccoli is tender with charred edges.
Tip: The stirring helps ensure even browning and prevents burning on one side.
- 7
Remove from the oven and immediately drizzle with red wine vinegar and fresh lemon juice while still hot, stirring well to incorporate.
Tip: The acidity adds brightness and helps balance the smoky flavors beautifully.
- 8
Taste and adjust seasonings as needed, then transfer to a serving dish and enjoy warm or at room temperature.
Tip: This dish is equally delicious served immediately or made ahead and eaten cold the next day.
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