Roasted Kidney Beans with Pumpkin

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 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. 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. 4

   Pour in the pumpkin puree and stir until it's evenly combined with the spiced onion mixture, breaking up any lumps.

5. 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. 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. 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. 8

   Remove from the oven and discard the thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

9. 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.