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Our best kidney bean recipes

Looking for some dinner inspiration? Try some of our best kidney bean recipes, from healthy curries to hearty chillis - we've put together some amazing ways to use kidney beans.

Bean burgers with carrot fries
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Bean burgers with carrot fries

If you’re looking for an easy and healthy vegetarian burger recipe then look no further. This bean burger with carrot fries is the perfect four step recipe, plus it’s vegan too.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots on a large baking tray, drizzle with ½ tbsp oil and season lightly. Roast for 25-30 mins until tender. Slice 4 rolls in half and put sliced-side up on the tray for the last 5 mins.
  2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, and chilli, then cook for 5-7 mins until softened. Blitz in a food processor with the beans, oregano, parsley, remaining bread roll and some seasoning until mostly smooth.
  3. Shape the mixture into 4 patties, about 2cm thick and 8cm wide. Heat 1 tbsp oil in a frying pan over a medium heat and fry the patties for 5 mins each side or until crisp.
  4. Divide the lettuce between the bottom halves of the buns. Top with a patty, cucumber and cabbage, then the lid. Serve with the fries.

See more Vegetarian burger recipes

Freezing and defrosting guidelines

Freeze the patties for this recipe, uncooked. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

View full recipe details
  • Ingredients
  • 500g carrots, peeled and cut into 1cm-thick fries
  • 2½ tbsp olive oil
  • 5 white batch rolls
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped (optional)
  • 2 x 400g tins kidney beans, drained and rinsed
  • 1 tsp dried oregano
  • 10g fresh flat-leaf parsley, roughy chopped
  • small leaves from 1/3 round lettuce
  • 1/4 cucumber, thinly sliced
  • ½ x 340g jar pickled cabbage, drained