So, a while ago, I was looking for recipes to use kidney beans in ways other than traditionally used in Indian cooking, such as Rajma Chawal and sorts, when I stumbled upon this recipe by Naturally Ella here. While, I did not have sweet potatoes that day, and I was too lazy to make a grocery trip, I used carrots and regular potatoes. Sure, it tasted yum. But then, I made another salad with roasted sweet potatoes, and I must say, I will make this again with sweet potatoes some day. Over to the recipe, because, well, you are here for the recipe, and not for my yip-yapping!
Rosemary flavoured, Pan Roasted Potato and Kidney Bean salad for the #SaladNight Dinner – Salad 24 of #100happysalads ! The salad idea is from @naturallyella 's Black Bean and Sweet Potato Salad, but since black beans are difficult to source in India and I did not have time to go shopping for sweet potatoes, I swapped the ingredients with local ones. I spotted some fresh rosemary at my local supermarket early this week and was dying to use it. It sounds silly but when it comes to new ingredients, I am a kid in a room with a new toy. 😁 I pan roasted 2 medium potatoes and 4 small carrots while the pre-soaked kidney beans were getting pressure cooked. Once the beans cooled down, I added a finely chopped red onion, capsicum and a deseeded tomato. The dressing is a whisked mix of olive oil, lemon juice, garlic, black pepper and salt. And of course, lots of finely chopped coriander. Dinner sorted! ❤️ #saladsfordinner #saladdinners #salad #roastedpotatoes #kidneybeans #srujans100happysalads
Recipe: (Serves 2, as a meal, or 4 if you serve it as a side or an accompaniment )
- 1 cup, cooked kidney beans, (soaked for 8 hours and pressured cooked until fully cooked but not mushy, OR drained and rinsed, if you are using canned),
- 2 medium sized potatoes, chopped into bite-sized chunks, ( if you can clean them well, leave the skin on like I did, or you could peel it),
- 2 carrots, scraped, trimmed and chopped into bite-sized chunks,
- a few stalks of fresh rosemary, OR 1 tsp of dried rosemary,
- 1 medium sized capsicum, deseeded and finely chopped,
- 1 large red onion, finely chopped,
- 1 medium tomato, deseeded and chopped,
- 1 tbsp + 3 tbsp of olive oil,
- juice of one large lemon,
- 1-2 cloves of garlic, minced (optional, skip if you don’t like the flavor),
- salt to taste,
- pepper, a few pinches
- In a mixing bowl, take the potato and carrot chunks. Drizzle with 1 tbsp of oil, add a few pinches of salt and black pepper and rosemary. Mix well until they are coated evenly with the spices and oil.
- You could roast these in an oven, spread in an oven proof tray in a single layer and roast at 180C for about 30 mins or until done. Or, you could also pan roasted them in a skillet, over an even heat, not high or simmer, a constant medium heat for about 20-25 mins or until cooked to a crisp. You could cover with a lid for first 5-10 mins, but cook them uncovered, tossing them frequently, so that they don’t stick for the rest of the duration.
- Meanwhile, in another mixing bowl ( or the same one you used for potatoes if you are lazy like me 😉 ), mix the capsicum, onion, tomato and the kidney beans. Set it aside until you are ready to serve.
- Whisk the remaining oil, lemon juice, minced garlic, salt, and pepper together in another small bowl and set aside.
- Once the potatoes and carrots are cooked, transfer them to a plate and let them cool down slightly. Once ready to serve, add them to the other vegetables, pour the prepared dressing over everything and mix well.
- Serve warm, or chilled as per your preference.