Grilled Black Beans with Avocado

Instructions

1. 1

   Pat the drained black beans dry with paper towels to remove excess moisture, which helps them char better on the grill.

   Tip: Dry beans create better caramelization and crispier edges.

2. 2

   In a bowl, toss the black beans with 2 tablespoons of olive oil, smoked paprika, cumin, minced garlic, salt, and black pepper until evenly coated.

   Tip: Mix gently to avoid breaking the beans.

3. 3

   Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking.

   Tip: Test heat by holding your hand 4 inches above the grill for 3 seconds.

4. 4

   Spread the seasoned black beans on a perforated grill basket or sheet and place on the grill. Cook for 12-15 minutes, stirring occasionally, until the beans develop charred spots and crispy edges.

   Tip: Use a grill basket to keep beans from falling through the grates.

5. 5

   While the beans grill, whisk together the crema, remaining 1 tablespoon of olive oil, 2 tablespoons of lime juice, half the cilantro, and a pinch of salt in a small bowl to make the lime crema.

   Tip: The crema can be made ahead and chilled.

6. 6

   Brush the avocado halves lightly with the remaining lime juice and place cut-side down on the grill for 2-3 minutes until grill marks appear.

   Tip: Don't overcook or the avocado will become mushy.

7. 7

   Remove the grilled beans and avocados from the heat and transfer to serving plates.

   Tip: Work quickly as avocado continues to soften off heat.

8. 8

   Drizzle the lime crema over the beans, place a grilled avocado half alongside, and garnish with sliced red onion, jalapeño, and remaining fresh cilantro.

   Tip: Serve immediately for best texture and temperature contrast.