Looking for a meal that’s cozy, sophisticated, and on the table in 20 minutes? You’ve found it! This Kidney Beans with Apples and Sherry recipe is one of those delightful surprises that proves simple ingredients can create something truly special. The magic happens in the skillet, where sautéing keeps every ingredient distinct and flavorful—a wonderful departure from typical stewed beans.
The sweetness of the apples, the savory shallots, and the nutty depth of the kidney beans are all brought together with a splash of dry sherry. It’s a rustic, elegant dish that pairs beautifully with simple greens and a hearty slice of bread. Let’s get cooking!
Ingredients
• 2 tablespoons (30 ml) extra virgin olive oil or butter
• 2 shallots, sliced, or 1 small onion, chopped
• 1 1/2 cups (about 225 g) chopped or sliced Golden Delicious or Granny Smith apples
• 2 teaspoons chopped fresh thyme leaves
• 1/4 cup (60 ml) dry (fino) sherry
• 3 cups (about 510 g) cooked or canned kidney beans, drained but still moist
• Salt and freshly ground black pepper, to taste
• Extra butter or a drizzle of olive oil for garnish (optional)
Instructions
1. Place a large skillet over medium heat and add the 2 tablespoons of oil or butter. Once the oil is hot or the butter has melted, add the sliced shallots and apples.
2. Cook, stirring occasionally, until the shallots and apples have softened and turned a lovely golden brown, which should take about 5 to 7 minutes.
3. Stir in the fresh thyme and pour in the sherry. Bring the mixture to a boil and continue to cook until the sherry has almost completely evaporated, about 2 minutes.
4. Add the drained kidney beans to the skillet along with a generous sprinkling of salt and pepper. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.
5. Taste the dish and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished with an extra pat of butter or a drizzle of olive oil if you like.
Nutritional Information
• Recipe Information
• MAKES: 4 servings
• TIME: 20 minutes with cooked beans
• is an estimate and may vary. This dish is a great source of plant-based protein and fiber.
Pro Tips
• Tips and Variations
• To make this dish vegan, simply use extra virgin olive oil instead of butter throughout the recipe.
• For a different flavor profile, replace the apples with firm pears, the thyme with rosemary, and the sherry with a dry white wine.
• Experiment with other beans! Any firm, nutty bean like pinto, cranberry, appaloosa, or even edamame works wonderfully.
• For a sweet-and-sour twist, swap the apples for 1 cup of halved pitted prunes and the sherry for 2 teaspoons of tamarind paste and 1 tablespoon of balsamic vinegar.
FAQ
Q: Is this kidney bean and apple dish a good source of protein
A: Yes, kidney beans are an excellent source of plant-based protein and fiber, making this a satisfying and nutritious vegetarian meal.
Q: How can I make this recipe vegan
A: To make this dish completely vegan, simply use extra virgin olive oil instead of butter for both sautéing and the optional garnish.
Q: Can I use a different type of bean or fruit
A: Absolutely. This recipe is very flexible. Try substituting the kidney beans with other firm beans like pinto or cranberry beans, or swap the apples for firm pears for a different but equally delicious flavor.
Q: What can I serve with these kidney beans and apples
A: This rustic dish pairs beautifully with a simple side salad of mixed greens and a slice of hearty, crusty bread to soak up the delicious pan juices.
Q: How should I store leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
