Smoky Kidney Bean & Tomato Skillet
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 2 can (15 oz each)canned kidney beans
- 1 can (28 oz)canned diced tomatoes
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupvegetable broth
- 1bay leaf
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
- 03
Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Add 1 teaspoon smoked paprika and 1/2 teaspoon cumin; stir and cook for 30 seconds to bloom the spices.
- 05
Pour in both cans of kidney beans (drained and rinsed) and the canned tomatoes with their juices.
- 06
Add 1/2 cup vegetable broth and 1 bay leaf. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 07
Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
- 08
Taste and adjust seasonings as needed. Remove the bay leaf and serve hot.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne pepper with the paprika. For earthiness, try a pinch of smoked chili powder. Fresh lime juice squeezed at the end brightens the whole dish.
Serve over rice, couscous, or with crusty bread to soak up the sauce. Pairs well with a dollop of sour cream or Greek yogurt. Keeps well in the fridge for 3 days; reheat gently on the stovetop.