When you’re not eating meat, or at least reducing the amount of it you consume, you have to find inventive ways to add flavour to your meals. Kidney beans don’t exactly evoke the same mouth-watering emotions that bacon rashers sizzling in a pan do, but they’re good for you and can be made quite sexy with a bit of special treatment. I learnt the trick of frying kidney beans from Jamie Oliver and now always cook my beans this way. They burst open, their deep maroon skins making way for their fluffy, pale interior, allowing them to take on any other flavours that you add to the pan. These are a great addition to a grain bowl or to chuck into any other recipe that needs a bit of extra pizzazz.
Serves 2-4 depending on what you’re eating them with
What you need:
- 1 400g tin kidney beans, drained and rinsed
- 1 tbsp olive oil
- 1 clove minced garlic
- 1 tsp tomato puree
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp maple syrup
- Generous pinch of smoked sea salt (use normal salt if you must)
What you do:
- Easy one this. Heat up the oil in the pan and add the kidney beans, stirring and sizzling for a couple of minutes. Add the garlic, tomato puree and spices, stir well, and cook for a few minutes more.
- Add the maple syrup and smoked sea salt and make sure the beans are well coated in all the flavourings and are heated through. Sprinkle with a bit of parsley or coriander to make them look more Instagrammable.
Bish. Bash. Bosh. Beans.Yum.