Roasted Kidney Beans with Courgette
Prep
15 mins
Cook
30 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. Kidney beans are packed with fiber and protein, so you get a really satisfying meal that's naturally vegetarian. The beauty of roasting everything together is that the courgettes become tender and slightly caramelized while soaking up all those bright Mediterranean flavors from the lemon, garlic, and oregano. The crumbled feta at the end adds a lovely salty finish that brings the whole dish together. Trust me, this simple one pan wonder will become a regular in your kitchen rotation.
Ella x
Ingredients
- 2 cans (400g each)canned kidney beans(drained and rinsed)
- 3 mediumcourgettes(cut into 2cm rounds)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1 mediumred onion(finely diced)
- 3 tablespoonsfresh lemon juice
- 1½ teaspoonsdried oregano
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 150 gramscherry tomatoes(halved)
- 100 gramsfeta cheese(crumbled, optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the courgette rounds dry with paper towels to help them roast evenly.
Tip: Drying the courgettes prevents excess moisture and helps them develop a golden exterior.
- 2
On a large baking tray, toss the courgettes with 2 tablespoons of olive oil, half the minced garlic, oregano, and a pinch of salt and pepper.
- 3
Spread the courgettes in a single layer and roast for 15 minutes until they begin to soften and brown slightly.
- 4
While the courgettes roast, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add the diced red onion and sauté for 3 minutes until softened.
Tip: Keep the pan on medium heat to avoid browning the onions too quickly.
- 5
Add the remaining garlic to the pan and cook for 1 minute until fragrant. Add the drained kidney beans and stir well to coat with oil.
- 6
Remove the courgettes from the oven and add them to the pan with the beans. Stir in the halved cherry tomatoes and cook together for 5 minutes over medium heat.
- 7
Drizzle the lemon juice over the mixture and season with salt and pepper to taste. Gently fold in the fresh parsley.
Tip: Add lemon juice at the end to preserve the brightness of the flavour.
- 8
Transfer to serving plates and top with crumbled feta cheese if desired. Serve warm or at room temperature.
Tip: This dish is equally delicious served warm or as a cold salad the next day.
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