Red Kidney Beans

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This winter side dish is a tasty, nutritious accompaniment to roast meats and any number of entrées. You can easily make it in advance and reheat it just before serving.

Makes4 generous servings

Preparation Time15 min

Preparation Time - Text15 minutes

Cooking Time15 min

Cooking Time - Text15



Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian


Taste and Texturegarlicky, herby, savory


  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • One 14-ounce can peeled tomatoes, drained and coarsely chopped
  • Two 14-ounce cans red kidney beans, rinsed and drained
  • A few sprigs of thyme
  • ½ cup tightly packed coarsely chopped flat leaf parsley
  • Kosher salt
  • Freshly ground black pepper


In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the tomatoes, beans, thyme, and parsley and cook for 5 minutes. Season with salt and pepper to taste.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password