Belarusian Potatoes and Kidney Beans Recipe

Horizontal photo of served side dish of potatoes and kidney beans

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You will love this delightful and simple side dish of potatoes and kidney beans from Belarus. With just a few basic ingredients of potatoes, beans, onion, garlic, and herbs, you’ll cook this tasty helping in only about 20 minutes.

 

 

Who hasn’t heard mature (ahem, older) people saying they can’t remember what they had for lunch yesterday but remember random meal from years ago? It’s funny until it happens to you. Call it short term memory loss, busy life, or beginning of Alzheimer, but that’s currently my life.

 

Dear friends, I forget something new every day, but all of a sudden I remembered this potato recipe from 20 years ago.

 

FOOD IS OUR COMMON GROUND

 

I just arrived in the US from Germany as a Bosnian refugee and was signed up to learn English at a local school. Students of all ages and nationalities had one thing in common – none of us spoke or understood English.

 

When the ESL program neared the end, our instructor invited us to her house for a potluck. We were to bring a simple side dish from our country. As one would expect, I don’t remember what I brought. I do, however, remember three dishes that I liked very much and asked for recipes.

 

They were: Chinese eggplant dip made by our non-Chinese instructor, pork fried rice by an older couple from Thailand, and this potato and kidney bean dish by a young woman from Belarus. The recipes went into a drawer until, some years later, I made the eggplant dip substituting ingredients I was unable to find.

 

The pork fried rice recipe is written in such poor English, I gave up trying to decipher it, and I completely forgot about the potatoes and beans recipe until the other day.

 

Overhead photo of potatoes and kidney beans.

 

A quick 60-minute search through my collection of recipes and there it was! Indeed a simple side dish, but delicious nevertheless.

 

In hindsight, perhaps that international potluck planted the seed that grew into this simple comfort foods from around the world blog.

 

This quick and easy side dish of #potatoes and kidney #beans from Belarus is tasty and filling. #quickandeasy #side #vegetarianClick to Tweet

 

Carrying potatoes and beans in a rustic metal oval dish.

 

WHAT GOES INTO BELARUSIAN POTATOES SIDE DISH?

 

Just a handful of basic ingredients:

 

  • Potatoes
  • Kidney Beans
  • Onions
  • Garlic
  • Parsley
  • Dill

 

A few basic ingredients for beans and potatoes Belarusian dish for easy cooking.

 

WHAT OTHER TYPES OF BEANS CAN I USE?

 

Beans, especially canned, all taste alike and thus all types are suitable. Avoid white beans such as fava, navy, and garbanzo only because they don’t offer a nice color contrast to the potatoes. Try using these:

 

  • Pinto beans
  • Black beans
  • Red beans

 

I DON’T CONSUME CANNED FOOD. HOW DO I COOK DRIED BEANS?

 

You can cook dried beans using two soaking methods:

 

Hot Soak or Quick Soak: In a Dutch oven or a large pot, add 10 cups of water for 2 cups (1 pound) of dried beans. Bring to a boil and cook for 2–3 minutes. Remove from heat, cover and soak for 1 hour (Quick Soak) or up to 4 hours (Hot Soak).
 
Traditional Overnight Soak: Place dry beans in a large bowl or container. For each pound (2 cups) beans, add 10 cups of cold water. Cover and refrigerate 8 hours or overnight.
 
Drain and rinse beans soaked by either method with fresh, cold water. Place beans in a Dutch oven or large pot. Cover with water and bring to a boil. Reduce heat, cover, and simmer on medium-low heat until beans are tender but firm (most beans will cook in 45 minutes to 2 hours).

 

This hearty side dish from belarus is made with potatoes, red beans, onion, garlic, and herbs.

 

HOW TO MAKE POTATOES WITH BEANS?

 

Push the easy button, gang! This is as easy as it gets. This potatoes and kidney beans side dish is done in about 20 minutes. Detailed description in the recipe box below.

 

  1. First, cook the peeled and diced potatoes. Drain and smash with a fork.
  2. Second, while potatoes cook, sauté diced onions until soft. Add the kidney beans (or beans of your choice) and garlic and sauté for a few minutes longer. 
  3. Next, mix potatoes with the bean mixture, add parsley and dill. Done. 

 

Step by step instructions on making potatoes with kidney beans.

 

RECIPE NOTES – MAKE IT YOUR OWN:

 

  • Make it vegan by swapping butter with oil. 
  • Use any type of potatoes you have on hand.
  • Replace kidney beans with other beans. *See notes above. 
  • You could cook potatoes with skin on and then peel and dice. Leave the red skin potatoes unpeeled if you prefer. 
  • The leftovers make a great salad. Just add cider or white vinegar to taste. Serve it warm or cold!
  • Add cubed ham for an easy main entree. 

 

WHAT TO SERVE WITH POTATOES AND KIDNEY BEANS?

 

This classic potato side dish from Belarus complements any meats and fish. For a vegetarian version, serve it with roasted vegetables and sunny side up eggs.

Try it alongside:

 

 

Close up of Belarusian potato and beans dish.

 

OTHER POTATO SIDE DISHES YOU WILL LOVE:

 

SWISS CHARD AND POTATOES

MUST-HAVE SCALLOPED POTATOES

DAIRY-FREE MASHED POTATOES WITH CARAMELIZED ONIONS

CRISPY ROASTED SWEET POTATOES

SWISS FONDUE POTATOES

 

This post might contain some affiliate links for your convenience. Click here for obligatory boring legal stuff.

 

ESSENTIALS

for Belarusian Potatoes and Kidney Beans


 


Horizontal photo of served side dish of potatoes and kidney beans
Print Recipe

Belarusian Potatoes and Kidney Beans

This easy, flavorful side dish of potatoes and beans is cooked in just about 20 minutes and complements almost any meat dish.
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Belarusian
Servings: 4
Author: Jas

INGREDIENTS:

  • 2 pounds potatoes peeled and diced
  • 1 can kidney beans drained and rinsed
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons butter
  • Fresh parsley and dill chopped
  • Salt and pepper to taste

DIRECTIONS:

  • Place 2 pounds peeled and diced potatoes in a large Dutch oven or pot. Add enough water to cover and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and cook for 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain and place into a serving dish. Gently smash with a fork leaving large chunks.
  • Meanwhile, in a large non-stick skillet over medium heat sauté the chopped onion with two tablespoon butter until translucent, about 4-5 minutes. Add a can of kidney beans (rinsed and drained) and two minced garlic cloves. Fry for one minute longer then remove from the heat.
  • Gently fold the beans and onions mixture into the potatoes. Add chopped fresh parsley and dill. Season the potatoes and beans with salt and pepper to taste. Serve warm.

RECIPE NOTES:

• Make it vegan by swapping butter with oil.
• Use any type of potatoes you have on hand.
• Replace kidney beans with other beans. *See notes in the post.
• You could cook potatoes with skin on and then peel and dice. Leave the red skin potatoes unpeeled if you prefer.
• The leftovers make a great salad. Just add cider or white vinegar to taste. Serve it warm or cold!
• Add cubed ham for an easy main entree.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Belarusian Potatoes and Kidney Beans
Amount Per Serving
Calories 391 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Sodium 181mg8%
Potassium 1954mg56%
Carbohydrates 63g21%
Fiber 12g48%
Sugar 2g2%
Protein 13g26%
Vitamin A 500IU10%
Vitamin C 56.8mg69%
Calcium 154mg15%
Iron 14.8mg82%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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8 Comment

  1. Reply
    Alexandra Shunk
    June 18, 2019 at 9:44 am

    I have never had potatoes and kidney beans before but what a great idea! And it is to simple too! I love that there is no cream in this dish. I always add fresh parsley to my mashed potatoes but never dill! What a great herb to throw in that goes so well with potatoes!! Thanks for the idea! I will switch up my normal mashed potatoes next time!!

    1. Reply
      Jas
      June 18, 2019 at 2:32 pm

      It’s a yummy dish to substitute the regular potato dishes and it’s easy to make (the best part in my book). Even my husband who doesn’t eat beans liked it and said he didn’t mind a few thrown in there. 🙂 Thanks for stopping in, Aleka! Wishing you a great week.

  2. Reply
    Kim | Give it Some Thyme
    June 18, 2019 at 9:50 am

    Love this simple and delicious dish. It’s versatility makes it a great side dish and even a meal on its own for Meatless Mondays. Potatoes and beans are always a favorite around here!

    1. Reply
      Jas
      June 18, 2019 at 2:33 pm

      It is so satisfying, it would be wonderful on its own as well. Thank you, Kim! xx

  3. Reply
    Chelsey
    June 23, 2019 at 6:33 pm

    Love this unique twist on mashed potatoes from Belarus! I’ve never thought to add kidney beans or dill, but it looks delicious and so easy to make! Thanks for sharing!

    1. Reply
      Jas
      June 23, 2019 at 7:25 pm

      Thank you, Chelsey! It’s really easy to make and so flavorful. XX

  4. Reply
    Haley Seymour
    June 23, 2019 at 7:20 pm

    Jas this looks so comforting and delicious! Cannot wait to try!

    1. Reply
      Jas
      June 23, 2019 at 7:25 pm

      Many thanks, Haley!

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