25+ Easy and Delicious Saturday Vegan Kidney Bean Recipes You’ll Love

If you’re looking for quick, delicious, and nutritious vegan meals, kidney beans are an absolute must-have in your kitchen.

Packed with protein, fiber, and a range of essential nutrients, kidney beans make the perfect base for hearty, satisfying dishes.

Whether you’re a seasoned vegan or simply exploring plant-based meals, these 25+ Saturday Vegan Kidney Bean Recipes are sure to inspire your weekend cooking.

From comforting stews and curries to light salads and savory fritters, kidney beans can be incorporated into a wide variety of dishes that are both healthy and full of flavor.

Perfect for meal prep, dinner parties, or a cozy meal at home, these recipes offer something for every craving.

So, if you’re ready to elevate your weekend menu, grab a can of kidney beans and let’s get cooking!

25+ Easy and Delicious Saturday Vegan Kidney Bean Recipes You’ll Love

With these 25+ Saturday Vegan Kidney Bean Recipes, you have a world of plant-based meal ideas at your fingertips.

Kidney beans are incredibly versatile and can be used in everything from warming soups to crispy fritters, making them the perfect ingredient to keep on hand.

Not only are these dishes delicious, but they’re also packed with nutrients to keep you feeling energized and satisfied throughout your weekend.

Whether you’re cooking for one or preparing meals for the whole family, these recipes will surely become a staple in your plant-based cooking repertoire.

So, the next time Saturday rolls around, take a break from the usual routine and try something new.

With these kidney bean recipes, you’ll be able to enjoy fresh, satisfying, and vegan meals all weekend long.

Vegan Kidney Bean and Sweet Potato Stew

A hearty and filling stew, this dish combines kidney beans and sweet potatoes in a rich, flavorful broth. The spices used in this recipe add warmth and depth, making it perfect for a cozy Saturday meal.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the cubed sweet potatoes, diced tomatoes, cumin, smoked paprika, turmeric, and black pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the kidney beans and cook for an additional 5 minutes, allowing the flavors to meld together.
5. Season with salt to taste, and garnish with fresh cilantro if desired.
6. Serve hot with a side of crusty bread or over a bed of rice.

This Vegan Kidney Bean and Sweet Potato Stew is a perfect dish for those looking for a filling, yet light, meal. The blend of spices and natural sweetness from the potatoes creates a well-balanced flavor profile, while the kidney beans add a satisfying protein punch. This stew is not only easy to make but also freezes well, making it an excellent option for meal prep. Whether you enjoy it on its own or paired with some rice or bread, it’s sure to warm you up on a chilly Saturday.

Kidney Bean and Avocado Tacos

These kidney bean and avocado tacos are packed with flavor and texture, offering a satisfying, quick, and healthy meal for any Saturday evening. The creamy avocado and zesty salsa create a perfect contrast to the savory beans.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup diced red onion
• 1/2 cup tomato salsa (store-bought or homemade)
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the kidney beans and cook for about 5 minutes, stirring occasionally.
2. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the beans, stirring to evenly coat. Cook for another 2-3 minutes until heated through.
3. Warm the corn tortillas in a dry skillet for about 30 seconds per side.
4. To assemble the tacos, evenly distribute the seasoned kidney beans onto each tortilla. Top with avocado slices, shredded lettuce, diced red onion, and a spoonful of salsa.
5. Serve with lime wedges on the side for squeezing over the tacos.

These Kidney Bean and Avocado Tacos are an easy and flavorful vegan option for lunch or dinner. The combination of the creamy avocado, crunchy lettuce, and zesty salsa complements the spiced kidney beans beautifully. This dish is highly customizable, and you can add any toppings you like, such as cilantro, jalapeños, or even a drizzle of vegan sour cream. Whether you’re hosting a casual gathering or enjoying a quiet meal alone, these tacos are sure to impress.

Kidney Bean and Kale Stir-Fry

This vibrant stir-fry brings together the earthy flavor of kidney beans and the nutrient-packed goodness of kale, making it a deliciously healthy Saturday meal. It’s quick to prepare and perfect for those who love a savory, veggie-packed dish.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 bunch of kale, stems removed and leaves chopped
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp sesame seeds (optional)
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic, ginger, and onion, sautéing until the onion softens, about 3 minutes.
2. Add the red bell pepper and carrot, cooking for another 3 minutes until they begin to soften.
3. Stir in the kale, cooking for 2-3 minutes until the leaves wilt down.
4. Add the kidney beans, soy sauce, and sesame oil. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld.
5. Serve the stir-fry over a bed of rice or quinoa and sprinkle with sesame seeds if desired.

This Kidney Bean and Kale Stir-Fry is the perfect combination of healthy, hearty, and satisfying. The rich umami flavor of the soy sauce pairs wonderfully with the earthy taste of the beans and kale, while the sesame oil adds a touch of nuttiness. The dish is also highly versatile, and you can switch up the veggies or add extra seasonings depending on your preferences. With its quick preparation time and minimal ingredients, this stir-fry is an ideal go-to recipe for busy Saturdays when you want something both nourishing and delicious.

Vegan Kidney Bean Chili

This rich and spicy Vegan Kidney Bean Chili is packed with flavor, making it an ideal dish for a cozy Saturday evening. The combination of kidney beans, tomatoes, and a variety of spices gives this chili a warm, hearty taste perfect for any weather.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Vegan sour cream (optional, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell peppers, sautéing until softened, about 5-7 minutes.
2. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes to toast the spices.
3. Add the diced tomatoes, kidney beans, and vegetable broth to the pot. Stir well, bring to a boil, then reduce the heat and simmer uncovered for 30-40 minutes, allowing the flavors to meld.
4. Adjust seasoning to taste, and garnish with fresh cilantro and a dollop of vegan sour cream, if desired.
5. Serve the chili hot with cornbread or over rice.

This Vegan Kidney Bean Chili is the ultimate comfort food. It’s packed with flavor and offers a good balance of protein, fiber, and spice. The longer the chili simmers, the richer the flavors become, making it an ideal dish for meal prep or a casual weekend gathering. It’s hearty enough to serve as a standalone dish but also pairs wonderfully with a variety of sides like cornbread or crusty bread. It’s easy to make and perfect for anyone craving a bowl of cozy, satisfying chili.

Kidney Bean Salad with Lemon Tahini Dressing

This refreshing Kidney Bean Salad is a light yet satisfying dish, perfect for a Saturday lunch or as a side at a picnic. The tangy lemon tahini dressing complements the earthiness of the beans and vegetables, creating a vibrant and healthy salad.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kidney beans, cucumber, cherry tomatoes, red onion, and fresh parsley.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, maple syrup, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if necessary.
5. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.

This Kidney Bean Salad with Lemon Tahini Dressing is a refreshing and nutritious dish that can be enjoyed as a light lunch or side. The creamy tahini dressing provides a rich contrast to the crisp vegetables, while the kidney beans add a hearty touch. It’s a great option for meal prepping as it keeps well in the fridge and is easy to pack for lunch. The bright flavors and satisfying ingredients make this salad a perfect way to enjoy kidney beans in a lighter, more vibrant form.

Kidney Bean and Mushroom Bolognese

This Vegan Kidney Bean and Mushroom Bolognese is a twist on the classic Italian pasta sauce, with kidney beans replacing meat for a plant-based option. The mushrooms add an earthy richness, while the kidney beans provide a substantial bite.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup mushrooms, finely chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup red wine (optional)
• Fresh basil for garnish
• Cooked pasta (spaghetti, penne, or your favorite type)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, and chopped mushrooms. Cook until the mushrooms release their moisture and the onions become soft, about 7-10 minutes.
2. Stir in the tomato paste, oregano, basil, salt, and pepper, cooking for another 2 minutes to combine the flavors.
3. Add the crushed tomatoes and kidney beans to the pan, stirring well. If using, pour in the red wine and bring to a simmer. Let it cook for 15-20 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Serve the sauce over your favorite cooked pasta and garnish with fresh basil.

This Kidney Bean and Mushroom Bolognese is a hearty and satisfying alternative to traditional meat-based bolognese. The kidney beans provide protein and fiber, while the mushrooms contribute to the depth of flavor. The combination of herbs and tomatoes gives the sauce a comforting, savory taste that pairs perfectly with pasta. This dish is a great choice for anyone craving classic comfort food in a vegan-friendly form. It’s also perfect for meal prep, as it stores well in the fridge and can be reheated easily.

Kidney Bean and Quinoa Stuffed Bell Peppers

These Kidney Bean and Quinoa Stuffed Bell Peppers are a flavorful and nutritious meal that’s both satisfying and visually stunning. The combination of quinoa, kidney beans, and vegetables creates a hearty filling that pairs perfectly with the sweet bell peppers.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup cooked quinoa
• 1 small onion, chopped
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup tomato salsa
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the cumin, paprika, chili powder, and salt, cooking for another minute to release the spices’ aroma.
4. In a large bowl, combine the cooked quinoa, kidney beans, sautéed onion, corn, and tomato salsa. Mix well, adjusting seasoning as needed.
5. Stuff each bell pepper with the quinoa and kidney bean mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These Kidney Bean and Quinoa Stuffed Bell Peppers are a fantastic way to enjoy a plant-based, nutrient-dense meal. The quinoa and kidney beans provide a good amount of protein, while the bell peppers add a natural sweetness. The cumin, paprika, and chili powder give the dish a flavorful kick, and the tomato salsa adds moisture and tang. This dish is versatile and can be easily adapted with different vegetables or spices. Whether served as a main course or a side, it’s a satisfying and colorful addition to your Saturday meal rotation.

Kidney Bean and Spinach Curry

This Vegan Kidney Bean and Spinach Curry is a fragrant and flavorful dish packed with aromatic spices and hearty kidney beans. The rich tomato-based sauce is the perfect complement to the earthy spinach, making it a delicious and satisfying meal for any Saturday.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp chili powder
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until the onion softens, about 5-7 minutes.
2. Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook for another 1-2 minutes to bloom the spices.
3. Add the diced tomatoes and cook for 5 minutes, allowing the tomatoes to break down slightly.
4. Pour in the coconut milk and bring to a simmer. Once it’s simmering, add the kidney beans and chopped spinach, stirring to combine.
5. Simmer for another 10-15 minutes, allowing the flavors to meld together. Add salt to taste.
6. Serve the curry over basmati rice and garnish with fresh cilantro.

This Kidney Bean and Spinach Curry is a flavorful, comforting dish that will warm you up on a Saturday night. The richness of coconut milk combined with the bold spices creates a deeply satisfying sauce, while the kidney beans provide protein and fiber. The addition of fresh spinach adds a burst of green and nutrients. This curry is simple to make, yet delicious and hearty, making it an ideal option for a vegan-friendly dinner. It pairs perfectly with basmati rice, naan bread, or even a simple side salad for a complete meal.

Kidney Bean and Roasted Vegetable Bowl

This Kidney Bean and Roasted Vegetable Bowl is a wholesome, colorful dish that’s both filling and nutritious. Roasting the vegetables brings out their natural sweetness, while the kidney beans provide a protein-packed base.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups cooked quinoa or rice
• 2 tbsp tahini
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the sweet potato, zucchini, red bell pepper, and red onion with olive oil, oregano, garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, cook quinoa or rice according to package instructions.
4. Once the vegetables are done, assemble the bowls by placing a base of quinoa or rice in each bowl. Top with kidney beans and the roasted vegetables.
5. In a small bowl, whisk together tahini and lemon juice, adding a little water if necessary to reach a drizzleable consistency.
6. Drizzle the tahini sauce over the bowl and garnish with fresh parsley.

The Kidney Bean and Roasted Vegetable Bowl is a wonderfully versatile dish that can be customized with any vegetables you have on hand. Roasting the vegetables enhances their natural sweetness and flavor, making them a perfect pairing with the savory kidney beans. The tahini dressing adds a creamy, tangy touch, balancing the richness of the roasted veggies. This dish is filling yet light, and it’s ideal for meal prep, as the components can be stored separately and assembled throughout the week.

Kidney Bean and Tomato Pasta

This simple yet flavorful Vegan Kidney Bean and Tomato Pasta is a quick and easy meal that’s perfect for busy Saturdays. With its tangy tomato sauce, protein-packed kidney beans, and savory garlic and herbs, this pasta dish is both satisfying and delicious.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 12 oz pasta (spaghetti, penne, or any variety)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the tomato paste, oregano, basil, and chili flakes (if using), cooking for another minute to enhance the flavors.
4. Add the diced tomatoes and kidney beans to the skillet. Stir well and simmer for 10-15 minutes, allowing the sauce to thicken.
5. Season with salt and pepper to taste.
6. Toss the cooked pasta with the tomato and kidney bean sauce until well combined.
7. Serve hot, garnished with fresh basil.

This Kidney Bean and Tomato Pasta is the ultimate quick and easy meal that doesn’t compromise on flavor. The kidney beans add a hearty texture to the dish, while the tomato sauce is tangy and rich. The addition of garlic and herbs brings a savory depth to the sauce, making it a perfect match for the pasta. Whether you’re in a rush or just craving a simple meal, this dish is sure to hit the spot. It’s also highly customizable, so feel free to add vegetables or seasonings to make it your own.

Kidney Bean and Cabbage Stir-Fry

This Vegan Kidney Bean and Cabbage Stir-Fry is a quick and flavorful meal that’s perfect for a Saturday dinner. The crunchy cabbage and savory kidney beans come together in a delicious stir-fry that’s both light and satisfying.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 head of cabbage, shredded
• 1 carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp ground ginger
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant.
2. Add the shredded cabbage and carrot to the skillet, cooking for 5-7 minutes until the cabbage starts to soften and caramelize.
3. Stir in the kidney beans, soy sauce, and rice vinegar. Cook for an additional 3-4 minutes, allowing the flavors to combine.
4. Sprinkle with sesame seeds and garnish with fresh cilantro.
5. Serve immediately, either on its own or over a bed of rice.

This Kidney Bean and Cabbage Stir-Fry is a simple yet delicious dish that’s packed with nutrients. The cabbage adds crunch and freshness, while the kidney beans provide protein and texture. The soy sauce and sesame oil lend an umami richness to the stir-fry, making it an irresistible meal. This dish is quick to prepare and can easily be customized with other vegetables, making it a perfect choice for a healthy and satisfying Saturday dinner.

Vegan Kidney Bean Tofu Scramble

This Vegan Kidney Bean Tofu Scramble is a hearty and protein-packed breakfast option, perfect for starting your Saturday with a nourishing meal. With the savory flavors of kidney beans and tofu, seasoned with spices, this scramble is a great alternative to traditional scrambled eggs.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 block firm tofu, crumbled
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking for 5-7 minutes until softened.
2. Stir in the crumbled tofu and cook for 5 minutes, allowing it to brown slightly.
3. Add the kidney beans, turmeric, cumin, paprika, nutritional yeast, salt, and pepper. Stir well and cook for another 5 minutes, allowing the flavors to meld.
4. Taste and adjust the seasoning if needed.
5. Serve the scramble hot, garnished with fresh parsley.

This Kidney Bean Tofu Scramble is a versatile and satisfying vegan breakfast that offers a delicious combination of flavors and textures. The tofu mimics the texture of scrambled eggs, while the kidney beans add heartiness and protein. The turmeric gives the dish a rich golden color, while the spices enhance the flavor profile. It’s a perfect start to a Saturday, and you can serve it with toast, avocado, or roasted potatoes for a filling breakfast.

Kidney Bean and Corn Fritters

These Kidney Bean and Corn Fritters are crispy on the outside and soft on the inside, making them a delicious snack or appetizer for any Saturday gathering. With a touch of spice and a savory flavor, they’re a great way to enjoy kidney beans in a new way.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup chickpea flour
• 1/4 cup green onions, chopped
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• Vegan yogurt or avocado sauce for dipping

Instructions:

1. In a large bowl, mash the kidney beans with a fork or potato masher until mostly mashed but with some chunks remaining.
2. Stir in the corn, chickpea flour, green onions, cumin, paprika, cayenne pepper, salt, and black pepper. Mix until the mixture is well combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture and form into small patties. Place them in the skillet and cook for 3-4 minutes per side until golden and crispy.
5. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.
6. Serve with a side of vegan yogurt or avocado sauce for dipping.

These Kidney Bean and Corn Fritters are a flavorful, crispy treat that’s perfect as a snack or appetizer. The combination of kidney beans and corn creates a delightful texture, while the spices provide a subtle kick. These fritters are great for meal prep, as they can be made in advance and stored in the fridge for a few days. Whether served as a quick bite or a party snack, they’re sure to be a hit.

Kidney Bean and Cauliflower Rice Stir-Fry

This Kidney Bean and Cauliflower Rice Stir-Fry is a low-carb, veggie-packed dish that’s full of flavor and easy to make. With the protein-rich kidney beans and the light, fluffy cauliflower rice, it’s a perfect meal for those looking for something healthy and satisfying on a Saturday.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups cauliflower rice (store-bought or homemade)
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the mixed vegetables and cook for 5-7 minutes until tender.
3. Add the cauliflower rice to the skillet and cook for 5 minutes, stirring frequently, until the rice begins to soften.
4. Stir in the kidney beans, soy sauce, turmeric, salt, and pepper. Cook for another 3-4 minutes, allowing everything to heat through and the flavors to combine.
5. Garnish with chopped green onions and sesame seeds before serving.

This Kidney Bean and Cauliflower Rice Stir-Fry is a light and nutritious dish that doesn’t sacrifice flavor. The cauliflower rice provides a low-carb base, while the kidney beans add protein and fiber. The vegetables bring in a variety of textures and flavors, and the ginger and turmeric offer an aromatic spice that ties everything together. It’s a quick and easy meal that’s perfect for a Saturday when you want something both light and filling.

Kidney Bean and Avocado Pita Pockets

These Kidney Bean and Avocado Pita Pockets are fresh, flavorful, and incredibly easy to make. Packed with creamy avocado, protein-rich kidney beans, and crunchy veggies, they’re perfect for a satisfying lunch or light dinner on a Saturday.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 pita pockets
• 1 ripe avocado, mashed
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, combine the kidney beans with olive oil, lemon juice, salt, and pepper. Mash the beans slightly, leaving some whole for texture.
2. Cut the pita pockets in half and gently open them.
3. Spread a layer of mashed avocado inside each pita pocket.
4. Stuff the pitas with the kidney bean mixture, diced cucumber, red onion, and cherry tomatoes.
5. Garnish with fresh parsley and serve immediately.

These Kidney Bean and Avocado Pita Pockets are a simple, fresh meal that’s bursting with flavor. The creamy avocado pairs perfectly with the hearty kidney beans, while the veggies add a refreshing crunch. This dish is incredibly versatile – you can customize it by adding other vegetables, like lettuce or bell peppers, or adding your favorite sauce or dressing. It’s an ideal meal for a casual Saturday lunch or an easy dinner option.

Note: More recipes​ are coming soon!