One Pot Red Kidney Beans

One Pot Red Kidney Beans are healthy, hearty, and nourishing. Tender red kidney beans are simmered in aromatic spices and herbs making them flavorful and delicious. This vegan dish offers plenty of plant-based protein to keep you full. It’s also stores well so it is great to meal prep for lunches throughout the week or frozen for an easy dinner another day.

Dried beans can sometimes be difficult to work with, but this recipe for one pot red kidney beans delivers perfectly cooked, flavorful beans every time. So use your dried kidney bean stash to make these Middle Eastern-style beans. Serve them over rice or with a bready side to soak up every last bit of the fragrant tomato sauce. You don’t have to be a pro to cook them, either – just soak them overnight before cooking for tender, easy-to-digest red kidney beans.

Why You’ll Love These One Pot Red Kidney Beans

• An easy vegan meal. Whether you’re plant-based yourself or simply looking for a meatless main dish to switch things up, you’ll love these savory, filling red kidney beans. They’re easy to prepare and even easier to eat! Just prep them in advance and you will need to soak the dry beans overnight before cooking.
• Freezer-friendly = great for meal prep. Cooked beans last a long time when frozen, so you can make as much of these one pot red kidney beans as you like and add them to your freezer stash for a rainy day. In fact, leftovers even taste better the next day!
• Healthy and versatile. These wholesome red kidney beans get an upgrade with healthy ingredients like onions, garlic, and simple spices. They’re hearty enough to be served as an entree but simple enough to be offered as a side along with similarly spiced dishes. Delicious, vegan and gluten-free.
• Great way to clear our your pantry. This red kidney bean recipe is a great one to use if you are looking to go through your bulk dried bean stash in the pantry, especially if canned beans are out of stock at the grocery store.

Do Kidney Beans Boost Your Immune System?

Yes! Kidney beans contain antioxidants that boost the immune system. This common bean is also an excellent source of healthy amino acids (aka protein), vitamins and minerals which help build the cells of our immune systems. Plus, these one pot red kidney beans are spiced with both turmeric and cumin, which both help boost the immune system.

They also have a number of other health benefits, including:

• improves heart health and lowers cholesterol
• supports brain function and improves memory
• natural detoxifier
• aids in digestion
• supports weight loss
• has anti-aging properties
• can help regulate blood sugar levels

Red kidney beans are also a great source of plant-based protein and are high in dietary fiber. They are also high in folate, potassium, manganese, and vitamin k.

Ingredient Notes

To make this easy one pot red kidney beans, you will need the following ingredients (full measurements in recipe card below):

• red kidney beans - red kidney beans are the star ingredient of this recipe, but you can try the same ingredients and technique on black beans or pinto beans for a similar result.
• baking soda - soaking with baking soda helps to remove the gassiness from the beans. You can leave it out if you don't have any.
• olive oil - either avocado oil or vegetable oil are acceptable substitutes for the olive oil in this recipe.
• onion - white or yellow onions will work best, but you can use whatever kind of onion you have on hand.
• garlic - fresh garlic has the best flavor, but if you need a swap, use 1 teaspoon of pre-minced garlic or garlic paste in place of each clove called for in the recipe.
• turmeric powder - you can use a dash or two of ground ginger or dry mustard as a substitute for the turmeric used here.
• boiling water
• tomato paste - use ¼ cup tomato puree or try tomato sauce in place of tomato paste if you need to.
• ground cumin - if you’re out of cumin, try curry powder or ground coriander instead. The flavor will be different but still delicious. You may need to adjust the measurement depending on what you choose in order to balance the flavor.
• dried mint - you can also use 1 and ½ teaspoons fresh mint instead if necessary, but it may slightly alter the texture and intensify the taste.
• Italian seasoning - use your favorite store-bought brand or a homemade Italian seasoning blend.
• cilantro - if you’re not a fan of cilantro, you can use parsley, dill, or omit it altogether.
• salt and pepper

You will also need measuring cups and spoons, mixing bowl, a large cooking pot, and a blender (or immersion blender).

How to Cook the Best Kidney Beans

First, prep the kidney beans.

• Pick them over to remove any small stones or debris that may be hiding in your beans. Rinse and drain.
• Pre soak the beans for at least 8 hours or overnight (in a mixing bowl covered with an inch of room temperature water — not cold water). This will cause the beans to absorb moisture and increase in size, and in turn will make the beans cook faster. .
• Soak with baking soda to remove the gassiness from the beans and make them easier to digest. (Add the baking soda to the water when soaking the beans).
• Rinse. Drain and rinse thoroughly before cooking.

Then, cook the beans.

Once your beans are ready, cook them with sautéed onions and garlic and a combination of spices including turmeric, cumin, and dried mint.

1. Sauté aromatics. In a large cooking pot, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.

1. Add beans and seasoning. Stir in the pre-soaked kidney beans, remaining boiling water, tomato paste, cumin, mint, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes.

1. Blend. Pour the water into a blender along with ¼ to ½ cup of the beans, and blend. Stir the sauce back into the pot. If you prefer a thicker consistency, continue to simmer until you reach the consistency that you like. If you want to thin it out, just add a little water.

1. Serve. Season with more salt and pepper (to taste) and serve over rice with some fresh cilantro and chopped onions on top, or with a naan bread or dinner roll on the side.

How to Serve

You can serve these one pot kidney beans as is for a filling lunch or dinner, or with a starchy side or whole grains. Beans go great with Rice, Quinoa, or some kind of Bread — stuff them in a tortilla or spread them across the top of your toast or fancy crostini for a surprisingly tasty snack or appetizer!

Some of our favorite sides to serve with these are:

• Steamed White Rice
• Skillet Dinner Rolls
• Garlic Naan Bread
• Homemade Biscuits
• Cilantro Lime Rice
• Flour Tortillas
• Broccoli Rice

Storing and Freezing Instructions

How to Store

Kidney beans reheat really well and makes for amazing leftovers. They can be stored in airtight containers in the refrigerator for up to 5 days.

How to Reheat

When you are ready to eat, reheat beans in a saucepan over medium-low heat until warmed through. Add a splash of water if the beans have thickened up too much when stored.

How to Freeze

Freeze leftover kidney beans in a freezer-safe container or in portions in freezer bags and freeze for up to 3 months. The best part is that frozen kidney beans will pretty much taste the same as they did on the day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come. Allow the beans to thaw overnight in the fridge before reheating.

More Bean Recipes

• 50 Easy Pantry Staple Recipes
• How to Cook Dried Beans
• Easy 20-Minute One Pot Lentils
• Vegetarian Chili
• Black Bean Burgers
• Easy Lima Beans

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