Cumin & Coriander Kidney Beans

Cooked kidney beans warmed with cumin and coriander. Makes 4 side portions.

20 min · Serves 4 · Vegan · ≈150 kcal per serving · ≈11 g protein

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Ingredients

• 480g cooked kidney beans, drained
• 80g onion
• 10g olive oil
• 2g cumin seeds
• 15g fresh coriander
• 20g lemon juice
• 60ml water
• 1g salt

Method

1. Use already-cooked kidney beans, drained; do not use raw dried beans. Finely chop onion and coriander.
2. Soften onion in oil for 5 minutes. Add cumin for 30 seconds, then beans, water and salt.
3. Simmer for 6 minutes until hot. Finish with lemon and coriander and divide into four side portions.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.