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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


  • 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


  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.