Roasted Kidney Beans with Onion
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted kidney bean recipe is one of my go to weeknight favorites because it comes together so quickly and uses pantry staples you probably already have on hand. The beauty of using canned beans is that there's virtually no prep work, which means you'll have a delicious, protein packed side dish ready in under an hour. Kidney beans are fantastic sources of fiber and plant based protein, keeping you satisfied long after dinner. The caramelized onions and smoky spice blend create incredible depth of flavor that makes this feel far more special than the simple ingredient list suggests.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 1 largeyellow onion(cut into thick wedges)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- ¾ teaspoonground cumin
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1½ tablespoonsbalsamic vinegar
- 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 remove excess moisture, which helps them crisp up nicely.
Tip: Drying the beans thoroughly is key to achieving a roasted, crispy exterior.
- 2
On a large baking sheet, toss the kidney beans and onion wedges with olive oil, minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper until evenly coated.
Tip: Distribute the spices evenly for consistent flavor throughout.
- 3
Spread the mixture in a single layer on the baking sheet and add the fresh thyme sprigs scattered throughout.
Tip: Don't overcrowd the pan; beans should be in mostly one layer for better roasting.
- 4
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the kidney beans are slightly charred and the onions are deeply caramelized and tender.
Tip: Look for golden-brown edges on the beans and softened, golden onions.
- 5
Remove from the oven and discard the thyme sprigs. Drizzle the warm beans and onions with balsamic vinegar and vegetable broth, stirring gently to combine.
Tip: The acidity from the vinegar brightens the rich, roasted flavors beautifully.
- 6
Return to the oven for 2-3 minutes to let the liquid reduce slightly and the flavors meld together.
- 7
Taste and adjust seasonings as needed. Serve warm as a side dish or over grain bowls and salads.
Tip: This dish is equally delicious served at room temperature the next day.
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