Roasted Kidney Beans with Leek
Prep
20 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 costs just a few dollars. Roasted kidney beans with leek is a hearty vegetarian dish that's packed with fiber and protein, making it surprisingly filling despite being meat free. The leeks become wonderfully sweet and caramelized in the oven, while the beans soak up all those savory flavors from garlic, thyme, and a touch of balsamic vinegar. It's the kind of simple, honest food that tastes like you fussed over it far more than you actually did.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- 3 mediumleeks(white and light green parts, sliced into 1-inch rings)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(leaves only)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry beans roast better and develop a crispier exterior than wet ones.
- 2
In a large bowl, toss the kidney beans with 2 tablespoons of olive oil, half the garlic, smoked paprika, salt, and pepper until well coated. Spread in a single layer on a baking sheet.
- 3
On a separate baking sheet, combine the sliced leeks with the remaining 2 tablespoons of olive oil, remaining garlic, and fresh thyme. Toss to coat evenly and season with a pinch of salt and pepper.
Tip: Keep the leeks on a separate sheet so they don't interfere with the beans' crisping.
- 4
Place both baking sheets in the preheated oven. Roast for 25-30 minutes, stirring each pan halfway through cooking, until the kidney beans are golden and crispy at the edges and the leeks are tender and lightly caramelized.
Tip: Stir at the 15-minute mark to ensure even cooking.
- 5
Remove both sheets from the oven and transfer the roasted beans and leeks to a large serving bowl. Drizzle with balsamic vinegar and the vegetable broth, gently tossing to combine.
Tip: The broth adds moisture and helps create a light glaze with the balsamic.
- 6
Taste and adjust seasonings as needed. Serve warm as a side dish or over grains for a more substantial meal.
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