Baked Kidney Beans
Baked kidney beans is a tasty and nutritious dish that is perfect for weight loss. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. Kidney beans are high in protein and fiber, which can help you feel full and satisfied for longer periods. This recipe does not include any vegetables, but you can add them if you prefer.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
203 kcal
Protein
10 g
Carbs
26 g
Fat
6 g
Fiber
10 g
Ingredients
Rajmah, brown
0.5 cup (100g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Paprika powder
1 tsp (2g)
Plain Water
1 medium cup (250g)
Common salt
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Instructions
Preparation
Soak the kidney beans overnight or for 8 hours in water.
Cooking Steps
Preheat your oven to 350°F (175°C).
Drain and rinse the soaked kidney beans.
In a large mixing bowl, add the boiled kidney beans, black pepper, cumin powder, coriander powder, paprika powder, and olive oil. Mix well.
Transfer the kidney beans to a baking dish. Cover the dish with aluminum foil.
Bake until the kidney beans are tender and cooked through.
Remove the foil and bake for another 10-15 minutes, or until the beans are slightly crispy on top.
Serve hot.