Are you looking for a flavorful and nutritious ingredient to add some excitement to your meals? Look no further than red kidney beans! With their rich, earthy flavor and versatility in a wide range of cuisines, it’s no wonder they’re a staple in many kitchens around the world. From spicy curries to hearty stews, and from classic casseroles to fresh salads, there are countless ways to enjoy the humble red kidney bean.
In this article, we’ll be exploring 20 delicious and easy-to-make recipes that showcase the best of what red kidney beans have to offer. Whether you’re a seasoned cook or just starting out, these mouth-watering dishes are sure to inspire your next meal. So grab your apron, fire up your stove, and get ready to dive into the world of red kidney bean recipes!
Spicy Red Kidney Bean Curry
This spicy curry recipe combines the flavors of India with a rich and creamy sauce, perfect for serving over basmati rice or with naan bread.
Ingredients:
– 1 can red kidney beans (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth
– 2 tablespoons tomato paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until golden, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, cinnamon, and cayenne pepper (if using). Cook 1 minute.
4. Stir in beans, tomatoes, broth, tomato paste, salt, and pepper.
5. Bring to a simmer and let cook for 20-25 minutes or until the sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Classic Red Kidney Bean Chili
Savor the warmth of a hearty bowl of homemade chili, packed with tender kidney beans and rich flavors.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh bell peppers
– 2 cups cooked red kidney beans
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the diced onion, minced garlic, and chopped bell peppers. Cook until the vegetables are tender.
3. Stir in the cooked kidney beans, diced tomatoes, chili powder, and cumin.
4. Season with salt and pepper to taste.
5. Add water as needed to achieve your desired consistency.
Cooking Time:
– Simmer for 30 minutes, allowing flavors to meld together.
Enjoy a comforting bowl of Classic Red Kidney Bean Chili!
Red Kidney Bean and Rice Casserole
A comforting one-pot dish that combines the creamy texture of red kidney beans with the simplicity of cooked rice, perfect for a weeknight dinner or lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) red kidney beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions using the water.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Stir in cumin. Add red kidney beans; cook for 2-3 minutes.
5. Combine cooked rice with bean mixture; season with salt and pepper to taste.
6. Transfer mixture to a 9×13 inch baking dish. Top with shredded cheese (if using).
7. Bake for 20-25 minutes or until heated through.
Cooking Time: 40-45 minutes
Creamy Red Kidney Bean Soup
Warm up with this comforting and flavorful soup that’s perfect for any occasion.
Ingredients:
– 1 can (14.5 oz) red kidney beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika; cook for an additional minute.
4. Stir in the red kidney beans, vegetable broth, and heavy cream or half-and-half.
5. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Red Kidney Bean and Corn Salad
This vibrant salad is a perfect blend of protein-rich beans, sweet corn, and tangy flavors. It’s an ideal side dish or light lunch for warm weather.
Ingredients:
– 1 cup cooked red kidney beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked kidney beans, corn kernels, and diced red bell pepper.
2. In a small bowl, whisk together olive oil and lime juice.
3. Pour the dressing over the bean mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just assemble and chill.
Red Kidney Bean Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the creamy texture of cooked red kidney beans with the bold flavors of Mexican cuisine. Perfect for a quick weeknight dinner or a packed lunch.
Ingredients:
– 1 can red kidney beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin and chili powder; cook for 1 minute.
4. Add the kidney beans; cook until heated through, about 2-3 minutes.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the bean mixture onto a warmed tortilla and topping with your desired toppings.
Cook Time: 15-20 minutes
Red Kidney Bean and Sweet Potato Stew
This comforting stew is a perfect blend of creamy sweet potatoes and rich red kidney beans, simmered in a flavorful broth. It’s an ideal one-pot meal for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or pot, heat the olive oil over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, and smoked paprika (if using) and cook for 1 minute.
5. Add the sweet potato and red kidney beans. Pour in the broth and season with salt and pepper to taste.
6. Bring the stew to a boil, then cover and transfer it to the preheated oven.
7. Simmer for 30-40 minutes or until the sweet potatoes are tender.
Cooking Time: 30-40 minutes
Red Kidney Bean Hummus
This creamy dip is a twist on the classic hummus recipe, featuring the sweet and earthy flavor of red kidney beans.
Ingredients:
– 1 cup cooked red kidney beans
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon water
– Optional: paprika and parsley for garnish
Instructions:
1. In a blender or food processor, combine the red kidney beans, lemon juice, tahini, garlic, and salt.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil and water.
4. Continue blending until the hummus reaches your desired consistency.
5. Taste and adjust seasoning if necessary.
6. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Red Kidney Bean and Quinoa Bowl
This recipe combines the nutritional power of quinoa with the creamy goodness of red kidney beans, all wrapped up in a flavorful and filling bowl. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a separate pan, heat the olive oil over medium heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add red kidney beans to the pan; stir to combine with onion mixture. Season with salt and pepper to taste.
4. Combine cooked quinoa and bean mixture in a bowl.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Red Kidney Bean and Spinach Curry
This hearty and flavorful curry is a perfect blend of protein-rich kidney beans, nutrient-dense spinach, and aromatic spices. Enjoy the warmth and comfort it brings to your meal.
Ingredients:
– 1 cup red kidney beans, cooked
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, curry powder, and turmeric. Cook for an additional minute.
4. Add cooked kidney beans, spinach, diced tomatoes, and vegetable broth. Simmer for 10-12 minutes or until spinach is wilted.
5. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Red Kidney Bean and Lentil Soup
This hearty soup is a perfect blend of creamy beans and lentils, simmered to perfection with aromatic spices. A comforting bowl of goodness that’s easy to make and packed with nutrients.
Ingredients:
– 1 cup dried red kidney beans, rinsed and drained
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine kidney beans, lentils, broth, onion, garlic, carrot, and celery.
2. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until beans and lentils are tender.
3. Stir in cumin and smoked paprika (if using). Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Red Kidney Bean and Avocado Wrap
This vibrant wrap combines the creamy richness of avocado with the earthy flavor of red kidney beans, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick lunch or snack on-the-go!
Ingredients:
– 1 cup cooked red kidney beans
– 1 ripe avocado, mashed
– 1/2 cup diced bell pepper
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 whole wheat tortilla
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. In the skillet, combine red kidney beans, bell pepper, and cumin. Cook for 2-3 minutes, stirring occasionally.
3. Warm the tortilla in the skillet for about 30 seconds on each side.
4. Spread the mashed avocado along the center of the tortilla, leaving a small border at both ends.
5. Add the cooked bean and bell pepper mixture on top of the avocado.
6. Season with salt and pepper to taste.
7. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat package.
Cooking Time: 10-12 minutes
Red Kidney Bean and Tomato Stew
A comforting and flavorful stew that combines the richness of red kidney beans with the sweetness of tomatoes, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the soaked red kidney beans, chopped tomatoes, cumin, smoked paprika, salt, and pepper. Stir well.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Red Kidney Bean and Coconut Curry
This vibrant curry combines the rich flavors of red kidney beans, coconut milk, and aromatic spices to create a deliciously comforting dish perfect for a weeknight meal.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onions, garlic, and ginger until softened.
2. Add the cumin, curry powder, and turmeric. Cook for 1 minute.
3. Stir in the soaked and drained kidney beans, coconut milk, salt, and pepper.
4. Bring to a simmer and cook for 20-25 minutes or until the beans are tender.
5. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-35 minutes
Red Kidney Bean and Vegetable Stir-Fry
A flavorful and nutritious stir-fry recipe that combines the creamy texture of red kidney beans with a variety of colorful vegetables, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup cooked red kidney beans
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 2 cups mixed vegetables (e.g., broccoli, carrots, snap peas)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell pepper and mixed vegetables; cook until the vegetables are tender-crisp, about 5 minutes.
4. Stir in the cooked red kidney beans, soy sauce, salt, and pepper.
5. Cook for an additional 1-2 minutes to combine flavors.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Red Kidney Bean and Cheese Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the comfort of red kidney beans with the creaminess of melted cheese. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
• 1 (15 oz) can red kidney beans, drained and rinsed
• 8-10 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• Enchilada sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin and cook for 1 minute.
4. Stir in red kidney beans and cook until heated through.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
6. To assemble enchiladas, lay a tortilla flat and spoon some of the bean mixture onto the center of the tortilla. Top with shredded cheese.
7. Roll up tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
8. Pour enchilada sauce over the rolled tortillas and top with additional cheese.
9. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Red Kidney Bean and Cornbread Casserole
A hearty, comforting casserole that combines the flavors of red kidney beans, sweet corn, and crispy cornbread. Perfect for a weeknight dinner or a potluck gathering.
Ingredients:
– 1 (15 oz) can red kidney beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 cups cornbread mix
– 1/2 cup milk
– 2 tablespoons butter, melted
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine kidney beans, corn kernels, and cumin.
3. Prepare the cornbread mix according to package instructions using milk and melted butter.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Layer the bean mixture in the prepared dish, followed by the cornbread mixture.
6. Bake for 30-35 minutes or until the cornbread is golden brown and the casserole is heated through.
Cooking Time: 30-35 minutes
Red Kidney Bean and Mushroom Stew
This flavorful stew is a perfect blend of protein-rich beans, savory mushrooms, and aromatic spices. A comforting and nutritious meal for any time of the year.
Ingredients:
– 1 can (14 oz) red kidney beans, drained and rinsed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Stir in cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Add the kidney beans, diced tomatoes, and vegetable broth. Season with salt and pepper.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Red Kidney Bean and Bell Pepper Stir-Fry
This flavorful stir-fry is a delicious and nutritious option for a quick weeknight dinner or lunch. With the sweetness of bell peppers and the earthiness of red kidney beans, this dish is sure to please.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 medium bell peppers (any color), sliced into strips
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Optional: soy sauce, chili flakes, or other seasonings of your choice
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the bell peppers and cook for 3-4 minutes, until they start to soften.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the red kidney beans and stir to combine with the vegetables.
5. Cook for 2-3 minutes, until the beans are tender but still retain some crunch.
6. Season with salt and pepper to taste, and add any desired seasonings.
Cooking Time: 15-20 minutes
Red Kidney Bean and Pumpkin Soup
This nourishing soup combines the comforting flavors of red kidney beans and roasted pumpkin, perfect for a cozy evening meal. With its velvety texture and rich flavor profile, this recipe is sure to become a new favorite.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 can red kidney beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté onion and garlic over medium heat until softened.
3. Add roasted pumpkin, red kidney beans, vegetable broth, and cumin to the pot. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to unleash the flavor with these 20 delicious red kidney bean recipes! From classic chili and tacos to creamy soups and savory stews, there’s something for everyone. Try your hand at Spicy Red Kidney Bean Curry or Classic Red Kidney Bean Chili for a comforting twist on traditional dishes. Or go international with Red Kidney Bean and Coconut Curry or Red Kidney Bean and Quinoa Bowl. And don’t forget the sweet treats – like Red Kidney Bean and Pumpkin Soup! Whatever your taste buds crave, these recipes are sure to hit the spot.
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