Roasted White Beans with Bell Pepper
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. I love roasting white beans with colorful bell peppers because they become tender and slightly crispy on the edges, creating this amazing texture contrast. White beans are packed with fiber and plant based protein, so you're getting a satisfying meal that's genuinely good for you. The smoked paprika and fresh thyme give everything this warm, cozy flavor that feels elegant but requires minimal effort. It's perfect when you want something nourishing without breaking the bank or your schedule.
Ella x
Ingredients
- 2 cans (15 oz each)canned white beans(drained and rinsed)
- 1red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- ½ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained white beans dry with paper towels to remove excess moisture, which helps them crisp up beautifully during roasting.
Tip: Drying the beans is key to achieving a crispy exterior.
- 2
In a large bowl, combine the white beans, bell pepper chunks, minced garlic, and thyme. Drizzle with olive oil and toss until everything is evenly coated.
- 3
Sprinkle the smoked paprika, red pepper flakes, sea salt, and black pepper over the mixture. Toss again to distribute the seasonings uniformly throughout.
Tip: Don't skip the paprika—it adds wonderful depth and a subtle smoky flavor.
- 4
Spread the bean and pepper mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the beans develop golden brown spots and the peppers are tender and slightly caramelized.
Tip: Stirring halfway ensures even browning and prevents any burning on the bottom.
- 5
Remove from the oven and immediately drizzle with fresh lemon juice. Pour the vegetable broth over the top and gently stir to combine, allowing the broth to create a light pan sauce.
Tip: The lemon juice brightens the flavors and the broth keeps everything moist.
- 6
Taste and adjust seasonings as needed. Serve warm or at room temperature as a side dish or over grains for a complete meal.
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