Easy Roasted Red Kidney Beans with a Kick Vegan
Transform your snack game with this Easy Roasted Red Kidney Beans with a Kick Vegan recipe—an irresistible combination of bold flavors, crispy textures, and wholesome goodness! This quick and satisfying dish takes just 30 minutes from prep to table, featuring tender kidney beans tossed in a smoky, savory spice blend of smoked paprika, cumin, chili powder, and a touch of optional cayenne for those who love a bit of heat. Perfect as a protein-packed snack, crunchy salad topping, or flavorful side, these roasted beans are a must-try for anyone seeking nutritious, plant-based bites with a spicy twist. Whether you're meal prepping or entertaining, this easy recipe is sure to impress—and it's naturally vegan, gluten-free, and oh-so-simple!
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Recipe Information
Ingredients
- 2 cups (cooked or canned, drained and rinsed) red kidney beans
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon (optional for extra heat) cayenne pepper
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
In a medium mixing bowl, combine the drained and rinsed red kidney beans with olive oil. Toss well to ensure the beans are evenly coated.
In a small bowl, mix together the smoked paprika, ground cumin, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
Sprinkle the spice blend over the oiled kidney beans and toss again until the beans are evenly covered with the spices.
Spread the seasoned beans in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded.
Roast the beans in the preheated oven for 20–25 minutes. Stir them halfway through baking to ensure they crisp up evenly.
Remove the beans from the oven once they are golden brown and slightly crispy. Let them cool for a few minutes as they will continue to crisp up as they cool.
Serve warm or at room temperature. These roasted kidney beans are perfect as a snack, salad topping, or side dish. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 8.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
