Roasted Kidney Beans with Fennel
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just over an hour and costs barely anything. Roasted kidney beans with fennel is a simple yet surprisingly elegant dish that proves pantry staples can be absolutely delicious. The fennel becomes sweet and caramelized in the oven while the beans soak up all those warm spice flavors. Plus, kidney beans are packed with fiber and plant based protein, so you're getting a genuinely nourishing meal. The whole thing feels like comfort food, but it's actually quite good for you.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- 2 mediumfennel bulbs(halved lengthwise, then cut into 1-inch wedges)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1½ teaspoonscumin seeds(toasted)
- ¾ teaspoonsmoked paprika
- 1lemon(zest and juice)
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 59 mlvegetable broth
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry beans are essential for achieving that satisfying crispy exterior.
- 2
In a large bowl, toss the kidney beans with 1.5 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread them on one half of a baking sheet in a single layer.
Tip: Don't overcrowd the beans—they need space to roast properly.
- 3
On the other half of the baking sheet, toss the fennel wedges with the remaining 1.5 tablespoons of olive oil, remaining salt, and remaining pepper. Arrange in a single layer.
Tip: Keeping beans and fennel on the same sheet ensures they finish cooking at the same time.
- 4
Roast both for 25-30 minutes, stirring halfway through, until the kidney beans are golden and crispy and the fennel is caramelized and tender at the edges.
Tip: The fennel should have some charred spots for deeper flavor.
- 5
While the vegetables roast, toast the cumin seeds in a small dry skillet over medium heat for about 1 minute until fragrant. Crush them lightly in a mortar and pestle.
Tip: Toasting and crushing cumin seeds releases their essential oils for maximum flavor.
- 6
Remove the baking sheet from the oven and transfer all contents to a large serving bowl. Scatter the minced garlic, red onion, thyme sprigs, and crushed cumin over the top.
- 7
In a small bowl, whisk together the lemon juice, lemon zest, smoked paprika, and vegetable broth. Drizzle this dressing over the roasted vegetables and beans while they're still warm.
Tip: The warm vegetables will absorb the dressing beautifully, enhancing every bite.
- 8
Gently toss everything together until well combined. Let it rest for 2-3 minutes before serving to allow the flavors to meld.
Tip: This dish can be enjoyed warm or at room temperature, making it perfect for meal prep.
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