Are you looking for a versatile ingredient to add some excitement to your meals? Look no further than the humble red kidney bean! With its rich, earthy flavor and versatility in both sweet and savory dishes, it’s no wonder this legume has become a staple in many cuisines around the world.
From hearty stews and soups to vibrant salads and international-inspired curries, we’ve rounded up 18 delicious red kidney bean recipes that are sure to satisfy your cravings and inspire your cooking. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next dinner party, these recipes have got you covered.
In this article, we’ll explore the incredible range of possibilities offered by the red kidney bean, from classic comfort foods to innovative twists on traditional dishes. So grab a cup of coffee, get comfortable, and let’s dive into the wonderful world of red kidney beans!
Classic Red Kidney Bean Chili
This hearty, comforting chili is a staple of American cuisine, perfect for cozying up on a chilly day or serving at a casual gathering. With its rich flavor profile and tender texture, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups red kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) crushed tomatoes
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the kidney beans, diced tomatoes, crushed tomatoes, and water. Bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes, stirring occasionally.
Cooking Time: 30 minutes
Spicy Red Kidney Bean Curry
A flavorful and spicy Indian-inspired curry that’s perfect for a quick weeknight dinner or a weekend lunch. This recipe combines the natural sweetness of red kidney beans with a kick of heat from cayenne pepper.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large saucepan, heat 2 tablespoons of oil over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and cayenne pepper. Cook for 1 minute.
4. Stir in the soaked and drained kidney beans, diced tomatoes, water, and salt.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the beans are tender.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Red Kidney Bean and Rice Burritos
A flavorful and nutritious meal that’s perfect for a quick lunch or dinner. This recipe combines the comfort of rice with the creaminess of red kidney beans, all wrapped up in a warm tortilla.
Ingredients:
– 1 cup cooked white rice
– 1 cup cooked red kidney beans
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions:
1. Heat the olive oil in a medium skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the cumin and cooked red kidney beans; season with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spooning the bean and rice mixture onto a tortilla, followed by any desired toppings.
Cooking Time: About 10 minutes
Red Kidney Bean Salad with Lime Dressing
Brighten up your meal with this vibrant and flavorful salad featuring roasted red kidney beans, crunchy veggies, and a zesty lime dressing.
Ingredients:
– 1 can red kidney beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– 1 cup mixed bell peppers (any color), seeded and sliced
– Salt and pepper to taste
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C). Toss the red kidney beans with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until lightly caramelized.
2. In a large bowl, combine roasted beans, chopped onion, minced garlic, and sliced bell peppers.
3. In a small bowl, whisk together lime juice and apple cider vinegar.
4. Pour the dressing over the bean mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Red Kidney Bean and Sweet Potato Stew
This comforting stew is a perfect blend of protein-rich red kidney beans and sweet, nutty sweet potatoes. Perfect for a chilly evening, this recipe serves 4-6 people.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 1 can (14.5 oz) red kidney beans, drained and rinsed
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add sweet potatoes, red kidney beans, vegetable broth, cumin, salt, and pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until sweet potatoes are tender.
5. Taste and adjust seasoning as needed. Garnish with chopped cilantro, if desired.
Cooking Time: 35-45 minutes
Red Kidney Bean Hummus
Add a twist to traditional hummus with the creamy flavor of red kidney beans!
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika, cumin, or other spices of your choice
Instructions:
1. Drain and rinse the red kidney beans.
2. In a blender or food processor, combine the garlic, lemon juice, tahini, olive oil, salt, and pepper.
3. Add the red kidney beans to the blender and blend until smooth and creamy.
4. Taste and adjust seasoning as needed. If desired, add spices for extra flavor.
5. Transfer the hummus to a serving bowl and garnish with paprika or other toppings of your choice.
Cooking Time:
– Soaking time: 8 hours
– Blending time: 2-3 minutes
– Total time: 8 hours 2-3 minutes
Enjoy your delicious Red Kidney Bean Hummus!
Red Kidney Bean and Corn Salsa
This vibrant salsa combines the natural sweetness of corn with the earthy taste of red kidney beans, perfect for topping tacos, grilled meats, or veggies. With just a few simple ingredients, you’ll be enjoying this delicious dip in no time!
Ingredients:
– 1 cup cooked red kidney beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a medium bowl, combine kidney beans, corn kernels, red bell pepper, and jalapeño pepper.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped cilantro or scallions if desired.
Cooking Time: None! This salsa is ready in just a few minutes of prep time.
Red Kidney Bean and Quinoa Burgers
These flavorful burgers are packed with protein, fiber, and vitamins from red kidney beans and quinoa. Perfect for a healthy meal or snack!
Ingredients:
– 1 cup cooked red kidney beans
– 1/2 cup cooked quinoa
– 1/4 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite burger toppings (e.g., avocado, lettuce, tomato)
Instructions:
1. In a large bowl, mash the kidney beans using a fork or a potato masher.
2. Add quinoa, oats, onion, garlic, egg, and olive oil to the bowl. Mix until well combined.
3. Season with salt and pepper to taste.
4. Divide the mixture into 4-6 portions, depending on desired burger size. Shape each portion into a patty.
5. Cook in a non-stick skillet or grill over medium heat for 4-5 minutes per side, or until golden brown and crispy.
6. Serve hot with your favorite toppings.
Cooking Time: 8-12 minutes
Red Kidney Bean and Coconut Soup
Red Kidney Bean and Coconut Soup Recipe
A flavorful and nutritious soup that combines the creamy richness of coconut milk with the earthy sweetness of red kidney beans.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup coconut milk
– 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 chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika, and soaked red kidney beans.
5. Pour in the diced tomatoes, vegetable broth, and coconut milk.
6. Bring the mixture to a simmer and let cook for 30-40 minutes or until the beans are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Red Kidney Bean and Spinach Pasta
This flavorful pasta dish combines the natural sweetness of red kidney beans with the earthy taste of spinach, all wrapped up in a creamy sauce. A perfect vegetarian option for a quick weeknight dinner.
Ingredients:
– 8 oz pasta of your choice
– 1 can (14.5 oz) red kidney beans, drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup vegetable broth
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add red kidney beans, spinach, and vegetable broth. Stir to combine. Bring to a simmer and let cook for 3-4 minutes or until the spinach has wilted.
4. Combine cooked pasta, bean mixture, and Parmesan cheese. Toss to combine, adding reserved pasta water if needed.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Red Kidney Bean and Avocado Wrap
This flavorful wrap combines the creamy richness of avocado with the earthy sweetness of red kidney beans, all wrapped up in a soft tortilla. Perfect for a quick lunch or snack!
Ingredients:
– 1 cup cooked red kidney beans
– 2 ripe avocados, diced
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 large flour tortilla
– Optional toppings: chopped cilantro, sliced radishes, crumbled feta cheese
Instructions:
1. In a medium bowl, mix together red kidney beans, avocado, olive oil, lime juice, and cumin.
2. Season with salt and pepper to taste.
3. Lay the tortilla flat on a surface and spoon the bean-avocado mixture onto one half of the tortilla.
4. Fold the other half over the filling to form a wrap.
5. Add optional toppings if desired.
6. Serve immediately and enjoy!
Cooking Time: 5 minutes
Red Kidney Bean and Tomato Stew
This flavorful stew is a perfect comfort food on a chilly day. With its rich blend of red kidney beans, juicy tomatoes, and aromatic spices, it’s sure to warm your heart and belly.
Ingredients:
– 1 can (14.5 oz) red kidney beans, drained and rinsed
– 2 large tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin and smoked paprika; cook for 1 minute.
5. Add the diced tomatoes and red kidney beans; stir to combine.
6. Season with salt and pepper to taste.
7. Simmer the stew over low heat, covered, for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Red Kidney Bean and Cheese Quesadillas
A twist on the classic quesadilla, these flavorful bites combine the creaminess of cheese with the plant-based goodness of red kidney beans. Perfect for a quick lunch or snack.
Ingredients:
– 1 can red kidney beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 4 large tortillas
– Salt and pepper to taste
– Optional: salsa, sour cream, and cilantro for topping
Instructions:
1. Heat one tablespoon of olive oil in a medium skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the red kidney beans and cook for 1-2 minutes or until heated through.
5. In a separate pan or griddle, place a tortilla and sprinkle with shredded cheese.
6. Spoon the bean mixture over half of the tortilla, then fold the other half to enclose.
7. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
8. Flip and cook for an additional minute.
9. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Red Kidney Bean and Lentil Dal
This comforting Indian-inspired stew is a staple of many cuisines around the world. With its rich flavors and textures, it’s perfect for a cozy night in or as a nutritious lunch option.
Ingredients:
– 1 cup red kidney beans, rinsed and drained
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 4 cups water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, and salt. Cook for an additional minute, stirring constantly.
3. Add kidney beans, lentils, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Red Kidney Bean and Mushroom Tacos
A flavorful twist on traditional tacos, this recipe combines the richness of red kidney beans with the earthiness of mushrooms, all wrapped up in a crispy taco shell.
Ingredients:
– 1 cup dried red kidney beans, cooked
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and pepper. Cook for an additional minute.
4. Add the cooked kidney beans and stir to combine.
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 and mushroom mixture onto a warmed tortilla, and topping with your desired toppings.
Cooking Time: 15-20 minutes
Red Kidney Bean and Pumpkin Curry
This hearty curry combines the flavors of red kidney beans, pumpkin, and aromatic spices for a delicious and nutritious meal.
Ingredients:
– 1 can red kidney beans, drained and rinsed
– 1 small pumpkin (about 2 cups), peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 can coconut milk
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
4. Stir in the pumpkin and kidney beans. Cook for 2-3 minutes.
5. Pour in the coconut milk and season with salt and pepper to taste.
6. Simmer the curry for 15-20 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Red Kidney Bean and Bell Pepper Stir-Fry
This colorful stir-fry combines the creamy texture of red kidney beans with the sweet crunch of bell peppers, all wrapped up in a flavorful sauce. Perfect as a quick and healthy meal or as a side dish.
Ingredients:
– 1 cup dried red kidney beans, cooked
– 2 bell peppers (any color), sliced
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves 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 minutes.
3. Add the bell peppers; cook until they start to soften, about 4 minutes.
4. Stir in the cooked red kidney beans, soy sauce, salt, and pepper.
5. Cook for an additional 1-2 minutes, until the flavors are combined.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Red Kidney Bean and Garlic Bread Casserole
A satisfying and flavorful casserole that combines the comfort of garlic bread with the nutritious goodness of red kidney beans. This recipe is perfect for a weeknight dinner or a weekend meal.
Ingredients:
– 1 (15 oz) can red kidney beans, drained and rinsed
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine red kidney beans, garlic, and salt.
3. In a separate bowl, mix breadcrumbs and Parmesan cheese.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add the bean mixture to the prepared baking dish.
6. Top with the breadcrumb mixture.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Summary
Discover a world of flavors with these 18 delicious red kidney bean recipes! From classic chili and spicy curry to burritos, salads, and soups, there’s something for every occasion. Try making hummus as an appetizer or use beans in your favorite pasta dish. Get creative with quinoa burgers, coconut soup, or even a tasty wrap with avocado. For a comforting meal, opt for stew, tacos, or quesadillas. Whether you’re looking for a quick snack or a hearty dinner, these recipes will satisfy your cravings and impress your guests.
