Roasted Kidney Beans with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the cassava cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet, spreading them in a single layer.

   Tip: Pat the cassava dry with paper towels before oiling for extra crispiness.

2. 2

   Roast the cassava for 25-30 minutes, stirring halfway through, until the edges are golden brown and the centers are fork-tender.

   Tip: Cassava is done when it has a slight crust but remains creamy inside.

3. 3

   While the cassava roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant, then add the smoked paprika, cumin, and fresh thyme sprigs, stirring constantly for 30 seconds.

   Tip: Toast the spices briefly to enhance their flavors.

5. 5

   Add the drained kidney beans and vegetable broth to the skillet, stirring well to combine. Simmer for 8-10 minutes until the mixture thickens slightly and the beans are heated through.

   Tip: The broth should reduce by about half, creating a light sauce.

6. 6

   Remove the thyme sprigs from the bean mixture and season with additional salt and pepper to taste. Stir in the fresh lime juice.

7. 7

   Transfer the roasted cassava cubes to a serving platter and pour the kidney bean mixture over the top. Garnish generously with fresh cilantro.

   Tip: Serve immediately while the cassava is still crispy.