Roasted Kidney Beans with Cabbage

Instructions

1. 1

   Preheat oven to 400°F (200°C). On a large baking sheet, toss the drained kidney beans with 1.5 tablespoons of olive oil, salt, pepper, cumin, and smoked paprika until evenly coated.

   Tip: Make sure the beans are patted dry for better roasting and crispier edges.

2. 2

   Spread the seasoned beans in a single layer on one side of the baking sheet. Roast for 15 minutes until they begin to brown.

   Tip: Don't stir them yet—let them develop color and texture.

3. 3

   Meanwhile, heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3 minutes until softened.

4. 4

   Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the chopped cabbage. Sauté for 5-7 minutes, stirring occasionally, until the cabbage begins to soften and caramelize at the edges.

   Tip: Cabbage releases water as it cooks, so don't worry if it looks wet at first.

5. 5

   Pour in the canned diced tomatoes with their juice and the vegetable broth. Add the fresh thyme sprigs and bring the mixture to a gentle simmer.

6. 6

   Remove the partially roasted beans from the oven and carefully add them to the skillet with the cabbage mixture. Stir well to combine.

   Tip: Be careful as the baking sheet will be hot.

7. 7

   Return the combined mixture to the baking sheet, spreading it evenly. Return to the oven and roast for another 15-18 minutes until the cabbage is tender and some edges are caramelized.

   Tip: Stir once halfway through roasting for even browning.

8. 8

   Remove from oven and discard the thyme sprigs. Finish with a squeeze of fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed.

   Tip: The lemon juice brightens all the flavors beautifully.