Roasted Kidney Beans with Watercress
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and costs almost nothing. Roasted kidney beans with watercress is a simple yet satisfying dish that proves healthy eating doesn't need to be complicated. The peppery watercress adds a fresh brightness that perfectly complements the smoky, seasoned beans, while kidney beans are packed with fiber and protein to keep you full and energized. With just basic pantry staples and a handful of fresh ingredients, you'll have a nourishing meal on the table in no time.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and patted dry)
- 946 mlfresh watercress(roughly chopped)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1red onion(thinly sliced)
- 1lemon(zest and juice)
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans completely dry using paper towels to ensure they crisp up nicely during roasting.
Tip: Dry beans roast better and develop more texture than wet ones.
- 2
In a large bowl, combine the dried kidney beans with 2 tablespoons of olive oil, smoked paprika, cumin, sea salt, black pepper, and red pepper flakes. Toss until evenly coated.
Tip: Mix the spices with oil first to distribute them evenly across all the beans.
- 3
Spread the seasoned beans on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until they are golden and crispy around the edges.
Tip: Shake the pan occasionally for even browning.
- 4
While the beans roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sliced red onion, cooking for 3-4 minutes until fragrant and softened.
Tip: Watch the garlic carefully to prevent it from burning.
- 5
Add the vegetable broth to the skillet and bring to a gentle simmer. Stir in the lemon zest and juice.
Tip: The broth adds moisture and helps meld the flavors together.
- 6
Remove the roasted beans from the oven and transfer them to the skillet with the garlic mixture. Stir well to combine all ingredients.
Tip: The beans will be very hot, so stir carefully.
- 7
Add the fresh watercress to the skillet and toss gently just until it begins to wilt slightly, about 1-2 minutes.
Tip: Don't overcook the watercress; it should retain some of its peppery crunch.
- 8
Taste and adjust seasoning as needed. Transfer to a serving dish and serve warm or at room temperature as a side dish or light main course.
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