Roasted Kidney Beans with Leek

Instructions

1. 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. 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. 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. 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. 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. 6

   Taste and adjust seasonings as needed. Serve warm as a side dish or over grains for a more substantial meal.