Roasted Kidney Beans with Spinach
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and costs just a few dollars to make. Kidney beans are packed with fiber and protein, so you'll feel satisfied for hours after eating. The spinach adds a nutritious boost while the roasted beans get wonderfully crispy on the outside. A touch of smoked paprika and balsamic vinegar gives everything deep, complex flavor without any fussy techniques. Honestly, this dish feels fancy enough for company but simple enough that I make it all the time when I'm just cooking for myself.
Ella x
Ingredients
- 2 canscanned kidney beans(drained, rinsed, and patted dry)
- 1893 mlfresh spinach(packed)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 1red onion(thinly sliced)
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 2 tablespoonsbalsamic vinegar
- 118 mlpanko breadcrumbs
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans completely dry with paper towels to ensure they crisp up nicely during roasting.
Tip: Dry beans are essential for achieving a crispy exterior when roasted.
- 2
Toss the kidney beans with 1.5 tablespoons of olive oil, smoked paprika, cumin, sea salt, and black pepper in a large bowl. Spread them evenly on a baking sheet.
Tip: Don't overcrowd the sheet; beans should be in a single layer for even roasting.
- 3
Roast the beans in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden and crispy on the outside.
Tip: Listen for a slight crackling sound—this indicates they're reaching peak crispness.
- 4
While the beans roast, heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3-4 minutes until softened.
- 5
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then add the fresh spinach in batches, stirring constantly until fully wilted, about 4-5 minutes total.
Tip: Add spinach gradually rather than all at once to prevent it from overflowing the pan.
- 6
In a small skillet, lightly toast the panko breadcrumbs over medium heat with a pinch of salt and red pepper flakes for 2-3 minutes, stirring frequently, until golden brown.
Tip: Watch carefully to prevent the breadcrumbs from burning.
- 7
Remove the roasted beans from the oven and drizzle with balsamic vinegar while still warm. Gently fold the roasted beans into the wilted spinach mixture.
Tip: The warm beans will absorb the vinegar's tangy flavor beautifully.
- 8
Transfer the mixture to a serving platter, top generously with toasted breadcrumbs, and serve immediately while the beans are still crispy and warm.
Tip: Add breadcrumbs just before serving to maintain their crunch.
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