Grilled Black Beans with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
There's something magical about grilling black beans and bell peppers together, and I've fallen in love with this simple dish. Black beans are packed with fiber and protein, making them incredibly satisfying and great for keeping you full. What I appreciate most is how quick and affordable this recipe is, ready in just 40 minutes from start to table with ingredients you probably already have. The charred peppers add wonderful depth while the cumin and smoked paprika bring warmth and complexity. It's become my go to side dish for weeknight dinners because it's genuinely easy but tastes like I spent way more effort than I actually did. Trust me, once you try it, you'll be making this constantly.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 2red bell pepper(cut into large strips)
- 1yellow bell pepper(cut into large strips)
- 1red onion(sliced into rings)
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- ¾ teaspooncumin
- 3garlic cloves(minced)
- 1lime(juiced)
- 59 mlfresh cilantro(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While it heats, pat the drained black beans dry with paper towels to help them char better on the grill.
Tip: Drying the beans prevents them from steaming and helps achieve better caramelization.
- 2
In a large bowl, combine the black beans, bell pepper strips, and onion rings. Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, cumin, minced garlic, salt, and pepper. Toss gently until everything is evenly coated.
- 3
Transfer the bean and vegetable mixture to a grill basket or create a packet using heavy-duty aluminum foil. Make sure the beans are spread in a relatively even layer for consistent cooking.
Tip: Using a grill basket prevents smaller beans from falling through the grates while allowing smoke to reach them.
- 4
Place the basket or packet on the preheated grill. Cook for 12-15 minutes, stirring occasionally with a wooden spoon, until the beans are charred on the edges and the peppers have softened with light grill marks.
Tip: Listen for the sizzle and keep the grill lid closed most of the time to maintain heat and develop smoky flavor.
- 5
Remove from the grill and transfer to a serving bowl. Immediately drizzle with the remaining 1 tablespoon of olive oil and fresh lime juice while still warm.
- 6
Top with freshly chopped cilantro and taste for seasoning, adjusting salt and pepper as needed. Serve warm or at room temperature as a side dish.
Tip: This dish is delicious alongside grilled chicken, fish, or served as a vegetarian main with rice.
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