Kidney Bean Roast
A hearty vegetarian dish combining kidney beans and potatoes with aromatic herbs, ideal for comforting meals and suitable for those seeking protein-rich, flavorful options.
Ingredients
Instructions
- Grind the drained kidney beans and boiled potatoes together.
- Braise the diced onion with sage and chopped fresh celery leaves until tender.
- Add the braised onion mixture to the bean and potato mixture.
- Mix in the egg, flour, and salt until well combined.
- Shape the mixture into a roast and bake at 350°F until cooked through.
Tips & Substitutions
For a creamier texture, consider mashing the potatoes more thoroughly before mixing. If you're out of sage, thyme or rosemary can serve as great substitutes. To enhance flavor, add garlic or spices like cumin. If you're looking to keep it plant-based, you can replace the egg with a flaxseed meal mix (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Serving Suggestions
This kidney bean roast pairs beautifully with a fresh side salad or steamed vegetables. Consider serving it alongside a dollop of Honey-Orange Sauce(Dressing) for a zesty contrast. It can also be enjoyed in a sandwich or wrap, complemented by your favorite condiments or pickles for added crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in the oven at 350°F until heated through, about 10-15 minutes. You can also microwave individual portions, but be mindful not to overcook and dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Kidney Bean Roast contains roughly 655 calories, with 20g protein, 109g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (59% of the Daily Value), potassium (41% of the Daily Value), and protein (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 600mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried kidney beans instead of canned?
Yes, you can use dried kidney beans. Make sure to soak them overnight and cook them until tender before using them in the recipe. This will ensure they blend well with the potatoes and other ingredients for a smoother consistency.
How can I make this recipe gluten-free?
To make this kidney bean roast gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or almond flour. This will maintain the texture while accommodating those with gluten sensitivities.
Can I freeze the kidney bean roast?
Absolutely! The kidney bean roast can be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap or foil, then place it in an airtight container. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).