Red Kidney Beans with Honey Lemon Yogurt Sauce
Elevate your weeknight meals with this wholesome and vibrant dish of Red Kidney Beans with Honey Lemon Yogurt Sauce. Packed with protein and robust flavors, tender red kidney beans are sautéed with aromatic garlic, red onion, cumin, and smoked paprika, creating a smoky, savory base. The star of the dish is the creamy honey lemon yogurt sauce, which perfectly balances tangy, sweet, and zesty notes thanks to fresh lemon juice, golden honey, and Greek yogurt. Garnished with chopped parsley and dill, this dish is not only visually stunning but also bursting with fresh, herbaceous flavors. Quick and easy to prepare in just 30 minutes, it’s perfect served over warm bread, fluffy rice, or as a side dish for your favorite mains. Ideal for vegetarians and anyone looking to add bold, Mediterranean-inspired flavors to their table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups red kidney beans (cooked or canned)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 medium red onion (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
Instructions
If using canned red kidney beans, rinse and drain them thoroughly. If using cooked beans, ensure they are fully tender before proceeding.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped red onion, cooking until the onion is softened and translucent, about 3-4 minutes.
Stir in the ground cumin and smoked paprika, cooking for 1 minute to release the spices' aroma.
Add the red kidney beans to the skillet and toss gently to coat them in the spice mixture. Season with salt and black pepper to taste.
Cook the beans with the spices for 5-6 minutes, stirring occasionally, until heated through and lightly coated. Remove from heat and transfer the beans to a serving dish.
In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and lemon zest until smooth and creamy.
Pour the honey lemon yogurt sauce over the warm kidney beans or serve it on the side as a dipping sauce.
Garnish with chopped fresh parsley and dill for a burst of fresh flavor.
Serve immediately with warm bread, rice, or as part of a larger meal.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 48.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2261 mg | 48% | |
*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.
