Roasted Kidney Beans with Potato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: Using parchment paper prevents sticking and makes cleanup easier.

2. 2

   In a large bowl, combine the diced potatoes, red onion wedges, and diced bell pepper. Drizzle with 3 tablespoons of olive oil and toss to coat evenly.

3. 3

   Season the potato mixture with salt, black pepper, and paprika. Spread in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through.

   Tip: Stir the vegetables at the 10-minute mark to ensure even cooking and browning.

4. 4

   While the potatoes roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Add the drained kidney beans, rosemary sprigs, and thyme sprigs to the skillet. Pour in the vegetable broth and stir gently. Simmer for 8-10 minutes until the beans are heated through and slightly softened.

   Tip: Keep the heat at medium to prevent the beans from breaking apart.

6. 6

   When the potatoes are golden and crispy, remove them from the oven and transfer to the skillet with the beans.

7. 7

   Gently fold the roasted vegetables into the bean mixture. Remove and discard the herb sprigs. Drizzle with fresh lemon juice and adjust seasoning as needed.

   Tip: The lemon juice adds brightness and balances the richness of the oil.

8. 8

   Transfer to a serving platter and serve immediately while still warm.