Grilled Black Beans with Courgette

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grating to prevent sticking.

   Tip: If using a stovetop grill pan, heat it for 3-4 minutes until very hot.

2. 2

   Brush both sides of the courgette planks generously with 2 tablespoons of olive oil and season with half the salt and pepper.

   Tip: Don't oversalt at this stage as you'll season the beans separately.

3. 3

   Place courgette slices directly on the hot grill and cook for 3-4 minutes per side until golden grill marks appear and the flesh is tender. Transfer to a plate.

   Tip: Resist the urge to move them around too much—let them sit to develop proper char.

4. 4

   Heat the remaining 2 tablespoons of oil in a large skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

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

5. 5

   Add the drained black beans, cumin, and smoked paprika to the skillet, stirring to coat evenly with the oil and spices.

   Tip: Stir frequently to toast the spices and enhance their flavour, about 1-2 minutes.

6. 6

   Pour in the vegetable broth and simmer for 5-7 minutes, stirring occasionally, until the beans are heated through and the liquid reduces slightly.

   Tip: The beans should be creamy but not watery—adjust broth amount if needed.

7. 7

   Remove from heat and stir in the lime juice, remaining salt, pepper, red onion, and jalapeño.

   Tip: Taste and adjust seasoning—add more lime or salt to your preference.

8. 8

   Arrange the grilled courgette slices on a serving platter and spoon the warm black bean mixture over the top, then garnish generously with fresh cilantro.

   Tip: Serve immediately while the beans are warm and the courgette still has a slight firmness.