Kidney beans, known as “alubias rojas” in Spanish, are a staple ingredient in Spanish cuisine. Rich in protein, fiber, and essential nutrients, these beans are not only healthy but also incredibly versatile. Whether you’re looking for a hearty main dish or a flavorful side, this quick Spanish kidney bean recipe will satisfy your taste buds while bringing a taste of Spain to your table.

Serve with rice or bread.

SPANISH KIDNEY BEANS

Cook Time: 15
Prep Time: 5 minutes
Total Time: 20 minutes
Serving Size: 1 cup
Total Servings: 3

Ingredients:

2 cups dark red kidney beans
1 1/2 15 oz cans of diced tomatoes
1 tbsp extra virgin olive oil
1/2 cup onion
2 garlic cloves
1 tsp smoked paprika
1 tsp cumin
1 tsp salt (more to taste)
1 tbsp lemon juice
3 tbsp parsley, chopped

Directions:

1. Saute the onions on low to medium heat for about 5 minutes until translucent.
2. Add the garlic and cook for about 30 seconds, until fragrant.
3. Add the smoked paprika, cumin, and salt. Stir for another 30 seconds to bloom the spices (this will add more flavor).
4. Add the beans, crushed tomatoes, and lemon juice. Stir and cook until heated through, about 3 minutes. Garnish with parsley and service with bread or rice.