3 Ultimate Kidney Bean Recipes!
Recipes in this Video
This Loaded Hot Kidney Bean Dip is a popular American appetizer, often served at parties and gatherings. It combines creamy textures with spicy and savory flavors, making it a crowd-pleaser. The dish reflects the American love for hearty snacks, especially during game days, and has evolved with various adaptations, including different beans and toppings. Today, it is enjoyed across the country, often customized with personal touches like additional spices or toppings.
Ingredients
- ●kidney beans
- ●cream cheese
- ●sour cream
- ●cheddar cheese
- ●jalapeños
- ●garlic
- ●onion
- ●cumin
- ●chili powder
- ●lime juice
- ●green onions
- ●salt
- ●black pepper
- ●olive oil
- ●tortilla chips
Instructions
- 1Preheat oven to 350°F (175°C).
- 2In a skillet, heat olive oil over medium heat.
- 3Add chopped onion and cook until translucent, about 5 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add drained kidney beans, cumin, chili powder, salt, and pepper; mash slightly with a fork.
- 6Mix in cream cheese and sour cream until well combined.
- 7Stir in lime juice and half of the cheddar cheese.
- 8Transfer the mixture to a baking dish and spread evenly.
- 9Top with remaining cheddar cheese and sliced jalapeños.
- 10Bake for 20-25 minutes until bubbly and golden.
- 11Remove from oven and let cool slightly.
- 12Garnish with chopped green onions before serving.
- 13Serve warm with tortilla chips.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: softened cottage cheese
Greek yogurt reduces calories while maintaining creaminess
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: monterey jack cheese
Monterey jack is often less expensive and melts well.
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Plain yogurt provides similar tanginess at a lower cost.
jalapeños
Healthier: banana peppers
Cheaper: green bell peppers
Green bell peppers provide crunch without the heat.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup dried kidney beans
- ●1/2 cup pearl barley
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 celery stalks, diced
- ●6 cups vegetable broth
- ●1 can (14.5 oz) diced tomatoes, undrained
- ●1 tsp dried thyme
- ●1 tsp dried oregano
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 bay leaf
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Soak the kidney beans in water overnight. Drain and rinse before using.
- 2In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3Add the soaked kidney beans, pearl barley, vegetable broth, diced tomatoes, thyme, oregano, black pepper, salt, and bay leaf to the pot. Stir well to combine.
- 4Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beans and barley are tender.
- 5Stir occasionally and add more broth or water if the soup becomes too thick.
- 6Once cooked, remove the bay leaf and adjust seasoning if necessary.
- 7Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●2 cups broccoli florets
- ●1/2 cup red bell pepper, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp apple cider vinegar
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the kidney beans, broccoli florets, red bell pepper, red onion, and parsley.
- 2In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and black pepper.
- 3Pour the dressing over the salad ingredients and toss gently to combine.
- 4Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5Before serving, give the salad a gentle toss to redistribute the dressing.
- 6Serve chilled or at room temperature.
Equipment
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