Roasted Kidney Beans with Green Beans and Crispy Garlic
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Roasted kidney beans with green beans and crispy garlic is a satisfying vegetarian dish that's loaded with protein and fiber, keeping you full and energized long after dinner. The beauty of this recipe is that most ingredients are probably already in your pantry, making it budget friendly and accessible. The real magic happens when those garlic cloves turn golden and crispy in the oven, perfuming everything with their nutty, caramelized goodness. It's comfort food that also happens to be genuinely good for you.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- ¾ kgfresh green beans(trimmed and halved)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 1red onion(thinly sliced)
- 1½ teaspoonssmoked paprika
- 1 teaspoonground cumin
- 2 sprigsfresh thyme
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans dry with paper towels to help them crisp up during roasting.
Tip: Drying the beans helps them develop a golden, crispy exterior.
- 2
In a large bowl, toss the kidney beans and green beans with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
Tip: Don't skip coating the vegetables evenly for consistent flavor.
- 3
Spread the bean mixture in a single layer on a large baking sheet and roast for 20 minutes, stirring halfway through.
Tip: Stir at the halfway point to ensure even browning on all sides.
- 4
While the beans roast, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced red onion and sauté for 3-4 minutes until softened.
Tip: Cook the onions until they're translucent for a sweet, caramelized flavor.
- 5
Add the minced garlic and fresh thyme to the skillet and cook for another 2 minutes, stirring constantly until fragrant.
Tip: Watch carefully to prevent the garlic from burning, which would make it bitter.
- 6
Remove the beans from the oven and transfer them to the skillet with the garlic-onion mixture. Pour in the vegetable broth and lemon juice.
Tip: The broth adds moisture and helps create a light glaze over the vegetables.
- 7
Return everything to the baking sheet and roast for another 12-15 minutes until the green beans are tender and the kidney beans are golden and slightly wrinkled.
Tip: The roasting time ensures the green beans become caramelized at the edges.
- 8
Transfer to a serving dish, discard the thyme sprigs, and taste for seasoning. Adjust salt and pepper as needed before serving warm or at room temperature.
Tip: This dish is delicious served warm or even as a cold salad the next day.
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