Savory Kidney Beans
Indulge in the rich and aromatic flavors of Savory Kidney Beans, a hearty and wholesome dish that’s as nourishing as it is delicious. This recipe features tender kidney beans simmered in a fragrant blend of onions, garlic, and ginger, with a medley of warming spices like cumin, coriander, and paprika. Diced tomatoes and a splash of bright lemon juice create a perfectly balanced base, while the optional red chili powder adds a gentle kick for those who crave extra heat. Whether using dried beans for a rustic touch or canned beans for quick prep, this protein-packed dish comes together beautifully in under an hour. Garnished with fresh cilantro and served with rice, flatbread, or enjoyed solo, Savory Kidney Beans make a satisfying main or side dish that brings vibrant, globally inspired flavors to your table. Perfect for vegetarians and spice lovers alike!
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Recipe Information
Ingredients
- 2 cups Kidney beans (dried or canned)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (diced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional)
- 1 cup Vegetable broth or water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 tablespoon Lemon juice
Instructions
If using dried kidney beans, soak them in water for 6-8 hours or overnight, then drain and rinse. Cook them in fresh water until tender (about 35-40 minutes), or use canned beans for convenience by draining and rinsing them.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the diced tomatoes, ground cumin, ground coriander, paprika, turmeric powder, and red chili powder (if using). Stir well and cook for 5-7 minutes until the tomatoes break down and the spices are aromatic.
Add the kidney beans to the skillet, stirring to coat them in the tomato and spice mixture.
Pour in the vegetable broth or water and bring the mixture to a simmer. Reduce the heat to low, cover, and let cook for 15 minutes, stirring occasionally.
Season with salt and black pepper. Taste and adjust the seasoning as needed.
Remove from heat and stir in the lemon juice for a bright, fresh flavor boost.
Garnish with chopped fresh cilantro and serve hot. This dish pairs wonderfully with rice, flatbread, or can be enjoyed on its own.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 14.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2807 mg | 60% | |
*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.
