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Smoky red kidney beans

Serves: 4
Prep: 10
Cook: 10


    • 2 tbsp olive oil
    • 1 minced garlic clove
    • 1 chopped red onion
    • 1 tsp smoked paprika
    • 2 x 400g cans red kidney beans (drained and rinsed)
    • 1 cup of cherry tomatoes (sliced in half)
    • 1 cup salt reduced vegetable stock


    • fresh parsley


    1. Heat olive oil in a pan. Add garlic clove and red onion and sauté. Sprinkle smoked paprika and stir.
    2. Add red kidney beans, cherry tomatoes, salt reduced vegetable stock. Simmer for 10 minutes.
    3. Serve as a side or on wholegrain toast with a poached egg. Garnish with fresh parsley.

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