25+ Easy and Delicious Vegan Kidney Bean Recipes for Your Night

Fridays are a time to unwind, relax, and, of course, enjoy a delicious meal to mark the end of the week.

If you’re looking to kick off your weekend with a nourishing and hearty plant-based dish, then look no further than kidney beans.

These little legumes are packed with protein, fiber, and essential nutrients, making them the perfect base for a variety of vegan dishes.

Whether you’re a seasoned vegan or simply seeking to eat more plant-based meals, kidney beans provide endless possibilities for tasty, satisfying recipes.

We’ve rounded up over 25 vegan kidney bean recipes that will help you elevate your Friday night meals.

From comforting stews and hearty salads to crispy fritters and savory tacos, these recipes are not only delicious but also incredibly versatile.

Kidney beans are the star ingredient in each of these dishes, ensuring that your Friday dinner will be as wholesome as it is flavorful.

So, whether you’re cooking for yourself, your family, or friends, these recipes will offer the perfect way to close out your week with a tasty, vegan feast.

25+ Easy and Delicious Vegan Kidney Bean Recipes for Your Night

With these 25+ Friday vegan kidney bean recipes, your weekends just got a whole lot tastier!

Kidney beans are not only a powerhouse of nutrition, but they also serve as a versatile ingredient that can be transformed into a variety of dishes.

Whether you’re craving a comforting stew, a fresh salad, or something savory like tacos or fritters, you’ll find the perfect recipe in this list to end your week on a high note.

These recipes are designed to be easy to prepare, full of flavor, and packed with plant-based goodness.

Plus, they’re perfect for meal prepping, making them a great option for busy Fridays when you want a delicious and nutritious meal without spending hours in the kitchen.

So, why not skip the takeout and try out these tasty kidney bean recipes?

Spiced Kidney Bean Chili

This hearty chili is a perfect comfort food for Fridays, offering a burst of flavors from a mix of spices and wholesome ingredients. Packed with protein, fiber, and warmth, it’s ideal for chilly evenings or anytime you crave something hearty and delicious. The recipe is simple to prepare and allows you to customize the spice level to your taste.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 large carrot, diced
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
2. Stir in the bell pepper and carrot. Cook for 5 minutes, allowing the vegetables to soften.
3. Add the kidney beans, diced tomatoes, and vegetable broth to the pot.
4. Mix in the chili powder, cumin, smoked paprika, coriander, and cayenne pepper if using. Stir well.
5. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread, rice, or tortilla chips for a complete meal.

This spiced kidney bean chili is both satisfying and nourishing, making it a great choice to kick off your weekend. Its robust flavors and warming nature will leave you feeling content and energized.

Kidney Bean and Quinoa Salad

Bright, refreshing, and full of nutrients, this kidney bean and quinoa salad is perfect for a light yet satisfying Friday meal. The tangy dressing and colorful mix of vegetables create a delightful medley of flavors and textures that’s both healthy and delicious.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked kidney beans (or 1 can, rinsed and drained)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, kidney beans, cucumber, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss well to coat all ingredients evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This kidney bean and quinoa salad is not only quick to prepare but also incredibly versatile. Enjoy it as a standalone dish or pair it with a slice of whole-grain bread for a complete meal. It’s a delightful way to end the week on a fresh, healthy note.

Kidney Bean and Sweet Potato Stew

This creamy and mildly sweet stew is a comforting bowl of goodness. The combination of soft sweet potatoes, tender kidney beans, and aromatic spices makes it a filling yet wholesome dish for your Friday dinner.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 large sweet potato, peeled and diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can coconut milk (14 oz)
• 1 cup vegetable broth
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh spinach or kale (optional)
• Cooked rice or bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and softened.
2. Add the sweet potato and cook for 5 minutes, stirring occasionally.
3. Stir in the curry powder, turmeric, and ground ginger, coating the vegetables with the spices.
4. Add the kidney beans, coconut milk, and vegetable broth. Mix well.
5. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the sweet potato is tender.
6. If using spinach or kale, stir it in during the last 5 minutes of cooking.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot with rice or bread for a comforting meal.

This kidney bean and sweet potato stew is a bowl of warmth and satisfaction. It’s an excellent way to unwind after a long week, offering rich flavors and a creamy texture that will leave you wanting more.

Kidney Bean Tacos

These easy-to-make kidney bean tacos are a vibrant, flavor-packed meal that is both filling and satisfying. The combination of seasoned kidney beans, crunchy veggies, and creamy avocado makes for a delicious, plant-based taco that’s perfect for a fun and flavorful Friday dinner.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the kidney beans, chili powder, cumin, garlic powder, salt, and pepper. Stir well to coat the beans in the spices and cook for 5-7 minutes, stirring occasionally, until heated through.
2. Warm the tortillas in a dry pan or microwave for a few seconds until soft.
3. To assemble the tacos, spoon the seasoned kidney beans onto the center of each tortilla.
4. Top with avocado slices, shredded lettuce, diced tomatoes, and red onion.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

These kidney bean tacos are a great way to enjoy a plant-based meal without compromising on flavor. They are perfect for a quick weeknight meal or a fun weekend gathering with friends and family. The combination of creamy avocado and seasoned beans gives a satisfying and fresh twist to taco night.

Kidney Bean Pasta Primavera

This vibrant pasta primavera with kidney beans is a colorful and nutrient-packed meal that’s perfect for Friday night. The kidney beans add extra protein and fiber, while the fresh vegetables bring a burst of flavor and texture to the dish. It’s a simple yet satisfying way to enjoy a wholesome plant-based dinner.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 8 oz whole wheat or gluten-free pasta (your choice of shape)
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1/2 cup frozen peas, thawed
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Nutritional yeast (optional) for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the cherry tomatoes, zucchini, bell pepper, and peas to the pan. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the cooked kidney beans and oregano, and cook for an additional 3-5 minutes until heated through.
5. Add the cooked pasta to the pan, tossing it with the vegetables and beans. If the mixture is too dry, add a little pasta water to reach the desired consistency.
6. Season with salt and pepper, and garnish with fresh basil and a sprinkle of nutritional yeast if desired.

This kidney bean pasta primavera is a light yet filling meal that’s packed with fresh vegetables and hearty beans. It’s a quick and easy dinner option that offers both flavor and nutrition in every bite. Serve it as a weeknight meal or enjoy it on a relaxing Friday evening.

Kidney Bean and Vegetable Stir-Fry

This colorful and hearty stir-fry features kidney beans as the star protein, combined with a variety of vegetables for a delicious, nutrient-dense dish. It’s a quick and satisfying meal that’s both healthy and packed with flavor.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon sesame oil (or olive oil)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, thinly sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 garlic cloves, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
2. Add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
3. Stir in the kidney beans, soy sauce, rice vinegar, and grated ginger. Cook for another 3-4 minutes, tossing to coat the beans and vegetables in the sauce.
4. Garnish with sesame seeds and fresh cilantro before serving.

This kidney bean stir-fry is an ideal choice for a quick Friday dinner. It’s packed with colorful vegetables and kidney beans, providing a satisfying balance of flavors and textures. The simple soy-based sauce ties everything together, making this a delightful and nutritious way to enjoy your vegetables.

Kidney Bean and Spinach Stuffed Sweet Potatoes

This wholesome dish features roasted sweet potatoes stuffed with a flavorful kidney bean and spinach mixture, topped with a creamy dressing. It’s a satisfying and nutrient-packed meal that’s perfect for a Friday night when you want something comforting yet healthy.

Ingredients:

• 4 medium sweet potatoes
• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups fresh spinach
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini (or vegan sour cream)
• 2 tablespoons lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake on a baking sheet for 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant.
3. Add the spinach and cook until wilted, about 3-4 minutes. Stir in the kidney beans and smoked paprika, cooking for an additional 5 minutes. Season with salt and pepper.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
5. Stuff each sweet potato with the kidney bean and spinach mixture.
6. In a small bowl, mix tahini and lemon juice until smooth, then drizzle over the stuffed sweet potatoes.
7. Garnish with fresh parsley and serve warm.

This kidney bean and spinach stuffed sweet potato dish is the perfect Friday night comfort food. The combination of tender sweet potatoes, hearty kidney beans, and wilted spinach offers a wholesome, filling meal that’s rich in flavor and nutrients. The creamy tahini dressing adds an extra layer of indulgence, making this a well-rounded and satisfying dish.

Kidney Bean and Mushroom Stroganoff

This vegan take on the classic stroganoff uses kidney beans for protein and a creamy, dairy-free sauce for a comforting, hearty meal. The earthy flavor of mushrooms pairs perfectly with the richness of the sauce, making it a perfect dish for a cozy Friday night.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (cremini or white mushrooms work well)
• 1 teaspoon dried thyme
• 1 tablespoon flour (use gluten-free if needed)
• 1 cup vegetable broth
• 1/2 cup coconut milk (or other non-dairy milk)
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3 minutes.
2. Add the sliced mushrooms and thyme. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to form a roux.
4. Gradually pour in the vegetable broth and coconut milk, stirring constantly to avoid lumps. Bring to a simmer and cook for 5 minutes, until the sauce thickens.
5. Stir in the kidney beans and Dijon mustard, cooking for another 3-5 minutes until everything is heated through. Season with salt and pepper to taste.
6. Serve the stroganoff over your choice of cooked pasta or rice, garnished with fresh parsley.

This kidney bean and mushroom stroganoff is a creamy, savory dish that will satisfy your comfort food cravings. The rich sauce and tender kidney beans combine for a fulfilling and indulgent meal that’s perfect for a relaxed Friday evening.

Kidney Bean and Avocado Wraps

These kidney bean and avocado wraps are quick, fresh, and bursting with flavor. The combination of creamy avocado, seasoned kidney beans, and crunchy veggies makes for a light yet filling meal, ideal for a busy Friday when you want something fast but satisfying.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large whole wheat or gluten-free wraps
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• 1 tablespoon fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the kidney beans, cumin, paprika, salt, and pepper. Stir well and cook for 5-7 minutes, until the beans are heated through and coated in the spices.
2. Warm the wraps in a dry skillet or microwave for a few seconds until soft.
3. To assemble the wraps, layer the seasoned kidney beans, sliced avocado, shredded lettuce, diced tomatoes, and red onion on each wrap.
4. Drizzle with lime juice and garnish with fresh cilantro.
5. Roll up the wraps tightly and serve immediately.

These kidney bean and avocado wraps are perfect for a quick lunch or dinner. The combination of creamy avocado and seasoned beans provides a satisfying, healthy meal that’s full of flavor. It’s a great choice for a busy Friday or when you want something fresh and easy.

Kidney Bean and Lentil Shepherd’s Pie

A plant-based twist on the classic shepherd’s pie, this kidney bean and lentil version is packed with protein and vegetables, topped with a creamy mashed potato crust. It’s the ultimate comfort food, hearty and filling, perfect for a cozy Friday evening.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup cooked lentils
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup peas
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large potatoes, peeled and diced
• 1/4 cup non-dairy milk
• 2 tablespoons vegan butter (or olive oil)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the diced potatoes in a pot of water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the carrots and cook for another 5 minutes. Add the peas, kidney beans, lentils, tomato paste, soy sauce, vegetable broth, and thyme. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
4. Drain the cooked potatoes and mash them with non-dairy milk and vegan butter until smooth and creamy.
5. Transfer the lentil and bean mixture into a baking dish, then top with the mashed potatoes, spreading them evenly over the filling.
6. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
7. Garnish with fresh parsley and serve hot.

This kidney bean and lentil shepherd’s pie is a perfect Friday comfort meal, offering a warm, filling dish with layers of hearty beans, lentils, and creamy mashed potatoes. It’s a great way to enjoy a vegan version of a classic, while still savoring all the flavors and textures that make this dish so beloved.

Kidney Bean and Spinach Frittata

A savory, protein-packed frittata made with kidney beans, spinach, and fresh herbs, this vegan version is perfect for a Friday brunch or light dinner. It’s full of flavor and easy to make, and can be served warm or at room temperature for a versatile meal.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1/2 teaspoon turmeric
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup unsweetened almond milk (or other non-dairy milk)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the spinach and cook until wilted, about 3 minutes. Stir in the kidney beans, nutritional yeast (if using), turmeric, oregano, salt, and pepper. Cook for an additional 2 minutes to heat the beans through.
4. Pour the almond milk over the mixture and stir to combine.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the top is slightly golden and the frittata has set.
6. Let cool slightly before slicing. Garnish with fresh basil and serve warm.

This kidney bean and spinach frittata is a light yet satisfying dish that’s perfect for a Friday brunch or dinner. It’s full of protein, fiber, and nutrients, and the combination of kidney beans and spinach provides a hearty base with a savory flavor. Serve it with a simple side salad for a well-rounded meal.

Kidney Bean and Veggie Buddha Bowl

A nourishing and colorful Buddha bowl filled with kidney beans, roasted vegetables, quinoa, and a tangy dressing. This vibrant dish offers a well-balanced meal packed with protein, fiber, and healthy fats, making it a perfect Friday dinner that’s both wholesome and satisfying.

Ingredients:

• 1 cup cooked quinoa
• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 sweet potato, cubed
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (more if needed)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potato and broccoli florets on a baking sheet. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
2. Roast the vegetables in the oven for 20-25 minutes or until tender and slightly caramelized.
3. While the vegetables are roasting, prepare the quinoa according to package instructions.
4. For the dressing, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth. Adjust the consistency by adding more water if needed.
5. To assemble the Buddha bowls, divide the cooked quinoa between bowls. Top with roasted sweet potatoes, broccoli, kidney beans, and shredded carrots.
6. Drizzle the tahini dressing over the top and garnish with fresh cilantro.

This kidney bean and veggie Buddha bowl is a wholesome, customizable dish that’s both nutritious and full of flavor. It’s perfect for a Friday dinner when you want something hearty yet light. The roasted vegetables and protein-rich kidney beans make this bowl both filling and energizing.

Kidney Bean and Zucchini Fritters

These crispy and delicious kidney bean and zucchini fritters are packed with flavor and perfect for a light dinner or as a savory snack. They’re easy to make and offer a satisfying texture from the beans and zucchini, with a nice crispy finish that will make them a hit at any meal.

Ingredients:

• 1 cup cooked kidney beans (or 1 can, rinsed and drained)
• 1 medium zucchini, grated
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 2 tablespoons chickpea flour (or all-purpose flour)
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
2. In a mixing bowl, mash the kidney beans with a fork or potato masher until slightly chunky but well-mashed.
3. Add the grated zucchini, breadcrumbs, chickpea flour, nutritional yeast, garlic powder, cumin, salt, and pepper. Stir to combine until you have a thick, dough-like consistency.
4. Heat olive oil in a large pan over medium heat.
5. Scoop spoonfuls of the mixture into the pan and flatten them slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to remove excess oil. Garnish with fresh parsley and serve hot.

These kidney bean and zucchini fritters are crispy, savory, and satisfying. They’re a great way to use up leftover beans and are perfect for a Friday dinner or a snack. You can serve them with a side of vegan yogurt or your favorite dipping sauce for an extra burst of flavor.

Kidney Bean and Tomato Stew with Rice

This rich and hearty kidney bean and tomato stew served over rice is a simple, comforting dish that will warm you up from the inside out. With its savory tomato base and earthy kidney beans, it’s the perfect meal for a cozy Friday evening.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup rice (white or brown)
• Fresh basil or parsley for garnish

Instructions:

1. Cook the rice according to package instructions and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
3. Stir in the diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to blend and the sauce to thicken slightly.
4. Add the kidney beans to the pot and simmer for another 5-7 minutes until the beans are heated through.
5. Serve the kidney bean and tomato stew over the cooked rice and garnish with fresh basil or parsley.

This kidney bean and tomato stew is a simple yet satisfying meal that’s full of savory flavor and perfect for a relaxed Friday dinner. Paired with rice, it’s a hearty and nutritious dish that’s both easy to make and incredibly comforting.

Kidney Bean Tabbouleh Salad

This fresh and tangy kidney bean tabbouleh salad is a perfect light meal for a Friday lunch or dinner. With a base of fresh herbs, tomatoes, cucumber, and protein-rich kidney beans, this salad is not only vibrant but also packed with flavor.

Ingredients:

• 1 cup cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup cooked bulgur wheat (or quinoa for gluten-free option)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked bulgur wheat (or quinoa), kidney beans, cucumber, cherry tomatoes, red onion, parsley, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

This kidney bean tabbouleh salad is fresh, zesty, and incredibly satisfying. The addition of kidney beans adds a unique twist to the classic tabbouleh, making it a protein-packed option that’s perfect for a healthy and light Friday meal.

Note: More recipes​ are coming soon!