Roasted Kidney Beans
User Reviews
4.8
Roasted Kidney Beans
Description
This recipe starts by rinsing and drying canned kidney beans to remove excess moisture, which helps achieve better crispiness when cooked. The beans are then tossed in olive oil and a combination of kosher salt, black pepper, turmeric, Kashmiri red chili powder, garam masala, and aamchoor powder, a dried mango powder that lends a tangy note.
The spiced beans are cooked in an air fryer at 380°F with intermittent shaking for about 15 to 20 minutes until crisped but not burnt. The roasting intensifies the spices and turns the beans crunchy while preserving some chewiness inside.
This savory snack can be served as is, ideal for a healthy, protein-rich nibble. Alternatively, baking in a preheated oven at 420°F for 25-30 minutes on a rimmed baking sheet produces similar results in larger batches.
Cool the beans completely before storing them in an airtight container at room temperature for up to three days to maintain crispness.
Ingredients
- 1 can red kidney beans 15.5 oz
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon Turmeric ground
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon aamchoor powder
Instructions
- Rinse and drain the canned kidney beans. Gently dab over with a paper towel to remove the excess moisture from the beans. Preheat the air fryer to 400 F. See notes for oven instructions.
- Add the beans to a medium mixing bowl. Add olive oil and all the spices. Mix well coating the spices to the beans.
- Spread the spiced beans in the air fryer basket in one layer and air fry at 380 F for 15 minutes, shaking the basket halfway through.
- Air fry for additional 3 to 5 minutes if needed while making sure they do not burn. The beans will continue to crisp up as they cool down.
Notes
- Cool the beans fully before storing to preserve their crisp texture.
- Store roasted kidney beans in an airtight container at room temperature for up to 3 days.
- For oven roasting, use a 12x18 rimmed baking sheet with beans spread in a single layer and roast at 420°F for 25-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 585mg | 24% |
| Potassium | 304mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
