Baked Kidney Beans with Vegetables
Baked Kidney Beans are a healthy and delicious dish that is perfect for weight loss. Kidney beans are a great source of protein and fiber, and this recipe is low in fat and calories, making it an ideal dish for those looking to lose weight. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
103 kcal
Protein
6 g
Carbs
16 g
Fat
2 g
Fiber
6 g
Ingredients
Rajmah, brown
0.5 cup (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (80g)
Green Bell pepper
0.25 cup, chopped (25g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Plain Water
1 small cup (200g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Soak the kidney beans overnight or for 8 hours in water.
Pressure cook the soaked kidney beans for 2-3 whistles.
Cooking Steps
Preheat the oven to 350°F (180°C).
In a baking dish, combine cooked kidney beans, chopped onions, chopped tomatoes, chopped green bell pepper, cumin powder, coriander powder, garam masala, salt and oil. Mix well.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the aluminum foil and bake for an additional 10-15 minutes until the beans are tender and the liquid has evaporated.
Serve hot.