Roasted Kidney Beans with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall recipes because it comes together in just over an hour and tastes like comfort in a bowl. Roasted kidney beans with pumpkin is a hearty vegetarian dish that's naturally packed with fiber and protein, making it both satisfying and nutritious. The warm spices like cumin, smoked paprika, and a hint of cinnamon create this beautiful depth of flavor that feels fancy but requires absolutely no cooking skills. Best of all, you probably have most of these ingredients in your pantry already, so it's incredibly budget friendly. It's the kind of simple, wholesome meal I make again and again.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- 355 mlfresh pumpkin puree(or canned unsweetened)
- 3 tablespoonsolive oil
- 1 mediumred onion(diced)
- 3garlic cloves(minced)
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- ½ teaspooncinnamon
- 2 tablespoonspure maple syrup
- 177 mlvegetable broth
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 59 mlpumpkin seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add diced red onion and sauté for 4 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.
Tip: Don't let the garlic burn; keep the heat at medium.
- 3
Add cumin, smoked paprika, and cinnamon to the skillet, stirring constantly for 30 seconds to bloom the spices and release their full flavor.
Tip: Blooming spices in oil enhances their aromatic qualities significantly.
- 4
Pour in the pumpkin puree and stir until it's evenly combined with the spiced onion mixture, breaking up any lumps.
- 5
Add the drained kidney beans, maple syrup, vegetable broth, salt, pepper, and fresh thyme sprigs to the skillet. Stir gently to combine all ingredients.
Tip: The maple syrup adds depth and a subtle sweetness that balances the earthiness of the beans and pumpkin.
- 6
Bring the mixture to a gentle simmer on the stovetop for 2-3 minutes, then transfer the skillet to the preheated oven.
Tip: Using an oven-safe skillet saves you dishes and allows for even cooking in the oven.
- 7
Roast uncovered for 25-30 minutes until the mixture is bubbling at the edges and slightly caramelized on top. Stir halfway through cooking.
Tip: The roasting intensifies flavors and creates a slightly thickened, cohesive dish.
- 8
Remove from the oven and discard the thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
- 9
Transfer to a serving dish and garnish generously with toasted pumpkin seeds and a drizzle of olive oil. Serve warm.
Tip: Pumpkin seeds add a pleasant crunch and visual appeal to the finished dish.
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