
A Pantry Recipe That´s Actually Good | Garlic Kidney Beans with Tomatoes
In this recipe, we´re going to grab the most basic pantry staples and create an extraordinary dish. We´re talking Garlic Kidney Beans with Tomatoes. This dish is packed with flavors, easy to make and done in under 30 minutes. The perfect dish for a busy weeknight dinner, yet it´s bold enough for an elegant weekend dish.
To make this recipe, I used jarred Spanish Kidney Beans, which is the same thing as the canned ones. Buy you can use any other type of beans here. Such as white beans, garbanzo beans or even black beans.
What really flavors this very simple yet bold dish, is the spices & herbs. I used a combination of Spanish paprika, ground cumin and dried oregano. I also added a splash of Sherry vinegar for a pop of Spanish goodness.
TIPS & TRICKS to Make this Recipe: As stated above, I used jarred kidney beans here. But you can also use dried ones. Just soak them in cold water overnight and then boil on a low-medium heat between 1 to 2 hours or until they´re tender and have a creamy texture.
Key Ingredients & Cookware I used in this Recipe:
FRY PAN I USED
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SHERRY VINEGAR
SPANISH SEA SALT
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Garlic Kidney Beans with Tomatoes

Garlic Kidney Beans with Tomatoes
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1 gram
- 1 tbsp sherry vinegar 15 ml
- 2 1/2 cups canned kidney beans 400 grams
- 14.5 oz can diced tomatoes 400 grams
- 1 tsp dried oregano 1 gram
- pinch sea salt
- dash black pepper
- handful finely chopped parsley
Instructions
-
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
-
After 2 minutes, add in 1 onion finely diced and 6 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the ingredients are lightly sauteed, add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, quickly mix together, then add in 1 tbsp sherry vinegar and mix
-
After 30 seconds, add in a 14.5 oz can of diced tomatoes, 2 1/2 cups canned kidney beans (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then lower the fire to a low-medium heat and simmer
-
After simmering the beans for 10 minutes and everything has slightly thickened, remove the pan from the heat, tranfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Christiane
Excellent recipe!!! I adapted mine a bit with a bit of smoked paprika and ground coriander, and didn’t use oregano and it was still exceptional.
Thank you for the recipe and inspiration. This was delicious!!!
22 . Mar . 2023Spain on a Fork
Sounds great! Glad you liked it 🙂 Much love
23 . Mar . 2023A Pantry Recipe That´s Actually Good | Garlic Kidney Beans with Tomatoes - Happy Apples Recipes
[…] FULL RECIPE HERE: https://spainonafork.com/garlic-kidney-beans-with-tomatoes-recipe […]
01 . May . 2022Julie

25 . Mar . 2022This was so simple and absolutely delicious!
Spain on a Fork
So happy to hear that!! Much love 🙂
25 . Mar . 2022