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.
Whether you're on a budget or short on time, this side dish is the perfect solution for your meal. Hearty enough to stand on its own, but it is also great to serve with chicken, pork, steak, or fish for an effortless meal your whole family will love.
Why it Works
This dish from Belarus is a great alternative to rice and beans. You'll love how easy and quick it is to make using just a few pantry staples. You can cook your own beans if you wish, but we have used canned to speed up the process.
🛒Ingredients and Notes
You probably already have all these ingredients on hand:
- Kidney Beans
🔪Step by Step Instructions
Push the easy button, gang! This is as easy as it gets. This Belarusian 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 and garlic and sauté for a few minutes longer.
- Next, mix potatoes with the bean mixture, add parsley and dill. Done.
- 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.
They all taste alike, especially canned, and thus all types are suitable. Avoid white kinds such as fava, navy, and garbanzo only because they don't offer a nice color contrast to the dish. Try using these:
You can cook dried ones 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 them in a large bowl or container. For each pound (2 cups), add 10 cups of cold water. Cover and refrigerate for 8 hours or overnight.
• Drain and rinse them (no matter which soaking method you used) soaked by either way with fresh, cold water. Place 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 Serve It
This classic 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:
Other Amazing Recipes to Try
- German Potato Casserole
- Potato Pancakes
- Swiss Chard and Potatoes
- Danish Warm Potato Salad
- Dairy-Free Mashed Potatoes with Caramelized Onions
- Crispy Roasted Sweet Potatoes
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Belarusian Potatoes and Kidney Beans
- Dutch oven or a saucepan
- Potato masher
- 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 ½ 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 masher or a fork leaving large chunks.
- 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.