These savory kidney beans come together in just 30 minutes with simple pantry ingredients. They're flavorful, hearty, and even better the next day—a delicious and easy weeknight dinner.
Stewed Kidney Beans
Are you looking for a cozy, slow-cooked side dish? This stewed kidney beans recipe is ideal for a cozy weeknight meal. With ingredients you likely already have in your pantry, this recipe comes together in just 30 minutes. It’s hearty and satisfying, and it pairs well with rice or a slice of crusty bread. Plus, the leftovers taste even better the next day.
Ingredients for Savory Kidney Beans
- Olive oil: This oil adds a smooth richness to the base of the dish. Another mild oil such as avocado oil will also work if you prefer.
- Onion: Sweet and savory, the onion provides a flavorful base as it cooks down and softens.
- Garlic: Garlic adds just the right amount of kick. If you love garlic, add an extra clove!
- Kidney beans: These hearty beans soak up all the dish’s flavors. You can also use cooked dry beans.
- Diced tomatoes: Tomatoes bring a fresh, slightly acidic touch to balance the richness of the beans.
- Water: Water turns into a flavorful broth in this dish that thickens as it simmers.
- Ketchup: A dash of sweetness and tanginess from ketchup brightens the sauce. Tomato paste works well as a substitute.
- Worcestershire sauce: This sauce adds a subtle, savory depth that ties everything together.
- Seasonings: Salt, cumin, paprika and pepper bring warmth and a gentle smokiness to the beans. Adjust to taste if you like more heat or depth.
- Green onions, thinly sliced (optional): These onions are a fresh garnish that adds color and a bit of sharpness.
Directions
Step 1: Saute the aromatics
In a large saucepot, heat the olive oil over medium heat. Add the chopped onion and cook until it softens and turns translucent, four to five minutes. Toss in the garlic and stir for another minute until fragrant.
Step 2: Combine the main ingredients
Now, stir in the kidney beans, diced tomatoes, water, ketchup, Worcestershire sauce, salt, cumin, paprika and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 15 to 20 minutes, stirring occasionally, until the beans are tender and the sauce has thickened. Once the beans are cooked to your liking, taste and adjust the seasoning if needed. Garnish with thinly sliced green onions before serving for a little color and freshness. Enjoy with rice, crusty bread or even just on their own.
Editor’s Tip: Simmer the beans uncovered for a few extra minutes if you prefer a thicker consistency. Need a looser sauce? Add a splash more water as it cooks.
Red Kidney Bean Variations
- Spicy kidney beans: Add a finely chopped jalapeño or a pinch of cayenne pepper when sautéing the onion to give your beans a nice kick.
- Kidney beans with rice: Stir in cooked rice just before serving for a complete one-pot meal.
- Kidney bean chili: Add a teaspoon of chili powder and an extra can of diced tomatoes. Let it simmer longer for a thicker, heartier dish that’s wonderful for colder days.
How to Store Savory Kidney Beans
Allow any leftovers to cool completely before transferring them to an airtight container. Reheat on the stove over medium heat, adding a bit of water to loosen the sauce if needed.
How long do savory kidney beans last?
Properly stored in the fridge, these kidney beans will stay fresh for three to four days. The flavors actually develop more as they sit, making them even tastier the next day!
Kidney Beans Tips
Can you freeze savory kidney beans?
Yes, this dish freezes well! Place cooled beans in a freezer-safe container or bag. They’ll keep for up to three months. Thaw in the fridge overnight before reheating.
What pairs well with this kidney beans recipe?
Serve with fluffy rice or cornbread, or toss the beans into a salad for added protein and fiber.
Can I make this recipe vegan?
Absolutely! Just double-check your Worcestershire sauce, as some brands contain anchovies. Opt for a vegan version or substitute soy sauce.
How do I thicken kidney beans?
To thicken the sauce, remove the lid during the last few minutes of cooking and let it simmer until it reaches your desired consistency.
Kidney Beans
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 cans (15 ounces each) kidney beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes
- 1 cup water
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 2 tablespoons thinly sliced green onions, optional
Directions
- In a large sauce pot, heat oil over medium heat. Add onion; cook until soft, 4-5 minutes. Add garlic, cook one minute longer.
- Stir in beans, tomatoes, water, ketchup, Worcestershire, salt, cumin, paprika and pepper. Bring to a simmer; cook until beans are softened and liquid is reduced, about15-20 minutes, stirring occasionally. If desired, garnish with sliced green onion.
Nutrition Facts
2/3 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 871mg sodium, 31g carbohydrate (8g sugars, 8g fiber), 10g protein. Diabetic Exchanges: 2 starch.
Explore More
Loading Popular in the Community
Loading Reviews
