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.
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 #vegetarian
WHAT GOES INTO BELARUSIAN POTATOES SIDE DISH?
Just a handful of basic ingredients:
- Kidney Beans
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).
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.
- First, cook the peeled and diced potatoes. Drain and smash with a fork.
- 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.
- Next, mix potatoes with the bean mixture, add parsley and dill. Done.
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:
- beef and feta rissoles
- veal rolls with smoked cheese
- chicken tabaka
- roasted pork tenderloin
- honey glazed pork chops
- pan-seared tilapia
- crusted salmon
OTHER POTATO SIDE DISHES YOU WILL LOVE:
This post might contain some affiliate links for your convenience. Click here for obligatory boring legal stuff.
for Belarusian Potatoes and Kidney Beans
Belarusian Potatoes and Kidney Beans
- 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
- 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.
• 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.
DON’T MISS OUT!
Become a subscriber for recipes updates, tips, and freebies.
Sign up HERE and get your first freebie!
Latest posts by Jas (see all)
- Mexican Guava Charlotte [Carlota] No-Bake Cake - November 5, 2019
- Danish Warm Potato Salad with Corn and Baby Greens – Varm Kartoffelsalat - October 22, 2019
- Palestinian-Style Stuffed Savoy Cabbage Rolls - October 15, 2019