Roasted Kidney Beans with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a dish I've been making constantly because it's so easy and satisfying. Roasted kidney beans with daikon is a wonderful combination that comes together in just under an hour. The beans are packed with fiber and plant based protein, making this a genuinely nourishing meal that won't break the bank. What I love most is how simple it is to prepare. Everything gets tossed together and roasted, so there's minimal fussing in the kitchen. The daikon radish adds a lovely crisp texture and mild sweetness that balances beautifully with the savory, ginger forward seasoning. This has become my go to when I want something healthy, quick, and delicious.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and patted dry)
- 1 mediumdaikon radish(cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 2 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
- 2fresh scallions(thinly sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them.
Tip: Ensure your kidney beans are completely dry by patting them with paper towels—this helps them crisp up better during roasting.
- 2
Divide the dried kidney beans between the two prepared baking sheets in a single layer. Drizzle with 1.5 tablespoons of olive oil, season with half the salt and black pepper, and toss to coat evenly.
- 3
On the second baking sheet, toss the cubed daikon with the remaining 1.5 tablespoons of olive oil, remaining salt, and pepper. Spread in a single layer.
Tip: Cutting daikon into uniform sizes ensures even cooking throughout the roasting process.
- 4
Place both baking sheets in the preheated oven. Roast for 25-30 minutes, stirring both sheets halfway through, until the kidney beans are deeply browned and crispy and the daikon is golden and tender at the edges.
Tip: The beans should sound crispy when you shake the pan; if they still feel soft, roast for another 5 minutes.
- 5
While the vegetables roast, prepare the glaze by whisking together sesame oil, soy sauce, rice vinegar, minced ginger, minced garlic, and red pepper flakes in a small bowl.
- 6
Once the kidney beans and daikon are roasted to perfection, transfer both to a large mixing bowl.
- 7
Pour the sesame-ginger glaze over the hot roasted beans and daikon, tossing gently but thoroughly to coat all pieces evenly.
Tip: Toss while still warm so the glaze coats everything and flavors meld together beautifully.
- 8
Transfer to a serving bowl and garnish generously with sesame seeds and fresh sliced scallions before serving.
Tip: This dish is best enjoyed warm or at room temperature and can be made 2-3 hours ahead and reheated gently.
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