Kidney Beans and Rice Skillet with Shawarma Spices Recipe

Introduction

This Kidney Beans and Rice Skillet flavored with shawarma spices is a delicious and hearty one-pan meal that’s perfect for busy weeknights. Packed with warming spices and a tangy lemon yogurt sauce, it offers a satisfying blend of flavors and textures.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large yellow onions, thinly sliced
• ½ cup water (added as needed)
• 1 teaspoon honey or sugar
• 2 cloves garlic, grated or finely minced
• 3 teaspoons paprika (smoked or sweet)
• 2 teaspoons coriander
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 2 cans kidney beans (15 oz / 400 g each), rinsed, or 3 cups cooked beans
• 2 cups cooked basmati rice
• ¼ cup fresh parsley, chopped
• ¾ teaspoon salt
• Black pepper or red pepper flakes, to taste
• 1 lemon
• ½ cup Greek yogurt mixed with 2 tablespoons lemon juice, 6 tablespoons water, and 1 pinch salt (for serving sauce)

Instructions

1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions, 1 teaspoon honey, and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the onions become soft and golden. Add water gradually, up to ½ cup, to keep the onions moist and prevent burning.
2. Step 2: Reduce the heat slightly. Add the grated garlic, paprika, coriander, cumin, and cinnamon. Stir continuously for about 1 minute, gradually adding ⅓ cup water to keep the mixture moist and release the spices’ aroma.
3. Step 3: Stir in the rinsed kidney beans and cooked basmati rice. Season with ¾ teaspoon salt and your choice of black pepper or red pepper flakes. Mix well to coat everything evenly with the spices.
4. Step 4: Cook the mixture for 3 to 4 minutes, stirring frequently, until heated through.
5. Step 5: Remove the skillet from heat. Stir in the chopped fresh parsley and squeeze in fresh lemon juice to taste. Adjust seasoning if needed.
6. Step 6: Serve the beans and rice in bowls topped with the lemony Greek yogurt sauce. Enjoy as is or pair with your favorite protein.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
• Add a handful of chopped spinach or kale during the last few minutes for extra greens.
• For a vegan version, omit the yogurt sauce or replace it with a plant-based alternative mixed with lemon juice and salt.
• If you prefer more heat, increase the red pepper flakes to your liking.
• Cook your own dried kidney beans to reduce sodium and control texture, soaking them overnight before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep the dish moist. The yogurt sauce is best prepared fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of kidney beans?

Yes, you can substitute kidney beans with black beans, chickpeas, or cannellini beans depending on your preference. Adjust cooking times if using dried beans.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as the spices and other ingredients you use are certified gluten-free.