Recipe
Smokey roasted kidney beans and corn
Lotte Boonstra
Thu, 05 Oct 2023 00:00:00 GMT
Serves 2
Prep 5 min
Cook 10 min
Total 15 min
Need a protein boost for lunch? Try these quick and delicious smoked roasted kidney beans and corn. They're an easy way to get plant-based protein on your plate. And this recipe is a snap to make!
What
- 160 milliliters olive oil
- 21 big teaspoon smoked paprika
- 31 teaspoon cumin
- 41/2 teaspoon chili flakes
- 51 teaspoon garlic powder
- 61 teaspoon black pepper
- 71 teaspoon salt
- 81/2 lime (juice)
- 9200 grams kidney beans
- 10200 grams corn
How
- 1Preheat the grill to 180 degrees Celsius, or set your oven to 200 degrees Celsius if you don't have a grill.
- 2Take an oven dish and add a thin layer of olive oil.
- 3Mix the olive oil with smoked paprika, cumin, chili flakes, garlic powder, black pepper, salt, and a squeeze of lime juice. Stir until you have a consistent paste.
- 4Add the kidney beans and corn to the seasoned olive oil in the oven dish. Ensure they're well coated.
- 5Place the dish in the oven for at least 10 minutes, or longer if you prefer a crispier texture. Once done, set it aside.
- 6Add to your favorite salad or sandwich for a little extra plantbased proteins, enjoy!
