Roasted Kidney Beans with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner combines two humble ingredients that pack serious nutrition and flavor. Roasted kidney beans with cassava is pure comfort food that comes together in just about an hour, making it perfect when you want something wholesome without spending all evening in the kitchen. Kidney beans are loaded with fiber and plant based protein, so this dish keeps you satisfied long after dinner. The best part? It's budget friendly since you're working with pantry staples and one affordable root vegetable. The smoky paprika and fresh cilantro finish bring everything together beautifully, creating something that feels fancy but tastes like home.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 1 poundcassava root(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 1 mediumred onion(diced)
- 4garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 2 sprigsfresh thyme
- 237 mlvegetable broth
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh cilantro(chopped)
- 1 tablespoonlime juice
Detail level
Instructions
- 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
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
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
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
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
Remove the thyme sprigs from the bean mixture and season with additional salt and pepper to taste. Stir in the fresh lime juice.
- 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.
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