Grilled Black Beans with Cassava

Instructions

1. 1

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

   Tip: Let the grill heat for at least 10 minutes for optimal searing.

2. 2

   Toss cassava fries with 3 tablespoons olive oil, half the salt, and black pepper. Arrange in a grill basket or on a perforated grill pan.

   Tip: Soaking cassava in water for 10 minutes before grilling helps them cook more evenly.

3. 3

   Place the cassava on the grill and cook for 25-30 minutes, shaking the basket every 5-7 minutes, until golden brown and crispy outside with tender insides.

   Tip: Don't skip the shaking—it ensures even cooking and prevents burning.

4. 4

   While cassava cooks, heat remaining 2 tablespoons olive oil in a large skillet over medium heat and sauté minced garlic and jalapeño for 1 minute until fragrant.

   Tip: Watch the garlic carefully to avoid burning, which will make it bitter.

5. 5

   Add drained black beans to the skillet and stir in cumin, smoked paprika, remaining salt, and lime juice. Cook for 5-7 minutes, stirring occasionally, until beans are warmed through and slightly charred at the edges.

   Tip: For extra smoky flavor, you can transfer the bean mixture to a grill-safe cast iron skillet and grill alongside the cassava.

6. 6

   Fold in the diced red onion and chopped cilantro into the warm beans just before serving.

   Tip: Add the fresh ingredients at the end to preserve their bright flavors and vibrant color.

7. 7

   Serve the grilled black beans alongside the crispy cassava fries on a platter, drizzling any pan juices over the beans.

   Tip: Offer lime wedges on the side for extra brightness and acidity.