Roasted Kidney Beans with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this roasted kidney beans with plantain because it comes together in just about an hour and costs next to nothing. Kidney beans are packed with fiber and plant based protein, making this dish incredibly satisfying and nourishing. The sweet caramelized plantains play beautifully against the warm spices like cumin and smoked paprika, creating something that feels fancy enough for guests but simple enough for a busy Tuesday. This is the kind of comfort food that actually makes you feel good, and I keep coming back to it again and again.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 2ripe plantains(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 1yellow onion(thinly sliced)
- 3garlic cloves(minced)
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- 1 teaspoonthyme(dried)
- 1red bell pepper(diced)
- 237 mlvegetable broth
- 237 mlfresh cilantro(chopped)
- 2 tablespoonslime juice
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Arrange plantain slices on a baking sheet, toss with 2 tablespoons of olive oil, and season with salt and pepper.
Tip: Don't overcrowd the pan—use two sheets if needed for even roasting and crispiness.
- 2
Roast plantain slices for 20-25 minutes, stirring halfway through, until golden brown and caramelized at the edges.
Tip: The edges should be crispy while the centers remain tender.
- 3
While plantains roast, heat remaining 2 tablespoons of olive oil in a large skillet over medium heat and sauté the sliced onions until soft and golden, about 8-10 minutes.
Tip: Stir occasionally to ensure even browning without burning.
- 4
Add minced garlic, diced red bell pepper, cumin, smoked paprika, and thyme to the skillet, stirring constantly for 1-2 minutes until fragrant.
Tip: Keep the heat at medium to prevent the spices from burning.
- 5
Pour in the drained kidney beans and vegetable broth, then stir to combine. Simmer for 5-7 minutes until the beans are heated through and the liquid reduces slightly.
Tip: The beans should be creamy but not soupy.
- 6
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: The lime juice brightens the overall flavor profile.
- 7
Arrange roasted plantain slices on a serving platter and spoon the kidney bean mixture over and around them.
Tip: For family-style serving, keep components slightly separated so diners can mix to their preference.
- 8
Garnish generously with fresh cilantro and serve warm as a side dish or light main course.
Tip: This dish tastes best served immediately while the plantains are still crispy.
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