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Kidney Beans with Apples and Sherry – vegetarian recipe
Stav Kogan

Kidney Beans with Apples and Sherry

A cozy, sophisticated meal on the table in 20 minutes. This Kidney Beans with Apples and Sherry recipe proves simple ingredients can create something special, where the sweetness of apples, savory shallots, and nutty kidney beans are brought together with a splash of dry sherry.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 296
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil or butter
  • 2 shallots, sliced, or 1 small onion, chopped
  • 1 1/2 cups (about 225 g / 7.9 oz) chopped or sliced Golden Delicious or Granny Smith apples
  • 2 teaspoons (10 ml / 0.3 fl oz) chopped fresh thyme leaves
  • 1/4 cup (60 ml) dry (fino) sherry
  • 3 cups (about 510 g / 18 oz) 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)
  • 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 (240 ml) of halved pitted prunes and the sherry for 2 teaspoons (10 ml / 0.3 fl oz) of tamarind paste and 1 tablespoon (15 ml / 0.5 fl oz) of balsamic vinegar.

Method
 

  1. Place a large skillet over medium heat and add the 2 tablespoons (30 ml / 1 fl oz) of oil or butter.
  2. Once the oil is hot or the butter has melted, add the sliced shallots and apples.
  3. Cook, stirring occasionally, until the shallots and apples have softened and turned a lovely golden brown, which should take about 5 to 7 minutes.
  4. Stir in the fresh thyme and pour in the sherry.
  5. Bring the mixture to a boil and continue to cook until the sherry has almost completely evaporated, about 2 minutes.
  6. Add the drained kidney beans to the skillet along with a generous sprinkling of salt and pepper.
  7. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.
  8. Taste the dish and adjust the seasoning with more salt and pepper if needed.
  9. Serve immediately, garnished with an extra pat of butter or a drizzle of olive oil if you like.

Nutrition

Calories: 296kcalCarbohydrates: 43.3gProtein: 12.3gFat: 7.1g

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