Roasted Kidney Beans with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes way more impressive than the effort requires. Roasted kidney beans get crispy and nutty in the oven while pak choi wilts into tender perfection, all tossed together in a punchy Asian inspired sauce made with garlic, ginger, soy, and sesame oil. Kidney beans are packed with fiber and protein, so this dish keeps you satisfied for hours without breaking the bank. The whole thing feels restaurant quality, but honestly, it's so simple that even on my most tired evenings, I can get it on the table without stress.
Ella x
Ingredients
- 2 cans (400g each)canned kidney beans(drained and rinsed)
- 600 gpak choi(cut into 5cm pieces)
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(finely grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 1 tablespoonhoney
- 1 teaspoonred chilli flakes
- 3spring onions(sliced, for garnish)
- 1 tablespoonsesame seeds(white or black)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the drained kidney beans dry with paper towels to help them crisp up during roasting.
Tip: Drying the beans thoroughly ensures they become crispy rather than steamed on the outside.
- 2
Spread the kidney beans on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast for 20-25 minutes, stirring halfway through, until the beans are golden and crispy.
Tip: Don't skip the stirring step to ensure even browning on all sides.
- 3
While the beans roast, whisk together the soy sauce, rice vinegar, sesame oil, honey, and red chilli flakes in a small bowl to create the glaze. Set aside.
Tip: The glaze can be made up to 2 hours in advance if preferred.
- 4
Heat the remaining 2 tablespoons of olive oil in a large wok or heavy-bottomed frying pan over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
Tip: Avoid burning the garlic by keeping the heat at medium-high and stirring continuously.
- 5
Add the pak choi pieces to the pan and stir-fry for 4-5 minutes, tossing frequently, until the leaves are tender but the stems still have a slight bite to them.
Tip: Add a splash of water if the pak choi begins to stick to the pan.
- 6
Pour the prepared glaze over the pak choi and toss well to coat all the pieces. Cook for another 1-2 minutes until the glaze is heated through and coats everything evenly.
Tip: The residual heat will help the flavours meld together beautifully.
- 7
Transfer the roasted kidney beans from the oven to the pan with the pak choi and gently fold everything together until combined, being careful not to crush the beans.
Tip: Use a wooden spoon and a gentle folding motion to maintain the crispiness of the beans.
- 8
Divide the mixture among four serving bowls or plates. Garnish with sliced spring onions and a sprinkle of sesame seeds. Serve immediately while the beans are still warm and crispy.
Tip: Serve with steamed rice or noodles for a complete meal.
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