The Flaming Vegan

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Spicy Red Kidney Bean Skillet Delight
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Spicy Red Kidney Bean Skillet Delight

Prep Time: 15 Minutes

Cook Time: 15 Minutes

My family loves kidney beans, especially in burritos. There are so many different ingredients that you can mix with a pot of kidney beans to make a delicious meal for your family. When I want to make a healthy Mexican meal for my family, I cook a large pot of kidney beans the day before. Afterward, I can use my blender or food processor to make refried beans or burritos to go along with my meal. 

During the colder months leading up to spring, I enjoy making healthy kidney beans for dinner. Here is a wonderful recipe I have been experimenting with for several years. I have added different ingredients to my kidney beans and each time they have turned out delicious. 


  • 4 Cups precooked red kidney beans, drained and rinsed
  • 1 Cup fresh mushroom, sliced
  • ½ Cup cooked carrots, diced
  • ½ Cup cooked potatoes, diced
  • 2 Large tomatoes, diced
  • 4 Tablespoons olive oil
  • ½ Cup parsley, snipped
  • 2 Tablespoon Vegan butter or margarine
  • 1/3 Cup shallots, chopped fine
  • 4 Cloves of garlic, minced
  • 2 Small fresh red or green chilies, seeds removed, chopped fine
  • 1/8 Teaspoon nutmeg
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground cumin
  • 2 Tablespoons Pernod
  • 1 Cup vegetable stock
  • Salt and pepper to taste 


  1. Cook your kidney beans the day before.
  2. In a small saucepan, add your carrots and potatoes boil until tender, drain and set aside.
  3. In a large, deep skillet, heat olive oil and butter until hot.
  4. Add garlic and shallots, sauté until lightly browned.
  5. Add chilies, cloves, cumin, nutmeg, and cook for 2 minutes, stirring constantly.
  6. Add the mushroom to the skillet and cook for 5 minutes, stirring constantly.
  7. Add the Pernod to the skillet and cook until it evaporates, stirring constantly.
  8. Add the vegetable stock and tomatoes to the skillet.
  9. Bring to a boil and cook for 4 minutes, on medium high heat.
  10. Add the cooked carrots, potatoes, kidney beans and parsley to the skillet.
  11. Stir occasionally until the beans are heated through.

Serve with Jasmine or brown rice and a salad.


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  1. Support
    Yum! Hearty winter food rises again! Thanks for posting!


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