Roasted Kidney Beans with Edamame
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted kidney beans and edamame recipe is my go to when I want something nutritious and delicious without spending hours in the kitchen. Both beans and edamame are packed with protein and fiber, keeping you satisfied long after dinner, and they're incredibly budget friendly since I usually have canned beans in my pantry. The whole thing comes together in under 45 minutes, and the smoky spice blend gives you that restaurant quality flavor that makes it feel fancy even though it's surprisingly simple. Toss everything together, roast until crispy, and you've got a snack or side dish that tastes way better than the effort you put in.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and thoroughly patted dry)
- 355 mlfrozen edamame(thawed and patted dry)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 1 teaspoongarlic powder
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspooncayenne pepper(optional for heat)
- 1 tablespoonfresh lime juice
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Make sure the kidney beans and edamame are completely dry by patting them with paper towels multiple times.
Tip: Drying the beans is crucial for achieving a crispy roasted exterior rather than steamed texture.
- 2
In a large bowl, combine the dried kidney beans and edamame. Drizzle with olive oil and toss until all beans are evenly coated.
- 3
In a small bowl, whisk together smoked paprika, cumin, garlic powder, sea salt, black pepper, and cayenne pepper if using.
Tip: Mix spices in advance so they distribute more evenly when tossed with the beans.
- 4
Sprinkle the spice mixture over the beans and edamame, then toss thoroughly to coat every piece evenly.
- 5
Spread the mixture in a single layer on a large baking sheet, ensuring they aren't crowded together.
Tip: Beans roast more evenly when they have space around them rather than piled together.
- 6
Roast in the preheated oven for 25-30 minutes, stirring halfway through at the 15-minute mark. The beans should be crispy and lightly browned.
Tip: Watch for browning in the final 5 minutes to prevent burning.
- 7
Remove from the oven and immediately drizzle with fresh lime juice while still hot, then sprinkle with fresh cilantro.
Tip: The lime juice adds brightness and prevents the snack from becoming too dry.
- 8
Transfer to a serving bowl and let cool for 2-3 minutes before serving. Store leftovers in an airtight container for up to 3 days.
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