Spain on a Fork > All Recipes > Main Dishes > A Pantry Recipe That´s Actually Good | Garlic Kidney Beans with Tomatoes
All Recipes, Main Dishes / November 19, 2021

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.

Garlic Kidney Beans with Tomatoes
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.

Garlic Kidney Beans with Tomatoes
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.

Garlic Kidney Beans with Tomatoes

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.

Garlic Kidney Beans with Tomatoes

Key Ingredients & Cookware I used in this Recipe:
FRY PAN I USED
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SHERRY VINEGAR
SPANISH SEA SALT

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Watch the Video Below on How to Make Garlic Kidney Beans with Tomatoes

Garlic Kidney Beans with Tomatoes

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 382 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. 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

  3. 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

  4. 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!

Nutrition Facts
Garlic Kidney Beans with Tomatoes
Amount Per Serving
Calories 382 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 867mg38%
Potassium 1125mg32%
Carbohydrates 51g17%
Fiber 16g67%
Sugar 12g13%
Protein 15g30%
Vitamin A 758IU15%
Vitamin C 28mg34%
Calcium 180mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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