Grilled Black Beans with Fennel

Instructions

1. 1

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

   Tip: If using a cast iron skillet instead, heat it on the stovetop over medium-high heat for 3-4 minutes.

2. 2

   In a small bowl, combine the minced garlic, smoked paprika, cumin, salt, and pepper with 2 tablespoons of olive oil to create a spice paste.

   Tip: Make the paste a few minutes ahead so the flavors can meld together.

3. 3

   Brush the fennel wedges and red onion pieces with the remaining 1 tablespoon of olive oil on both sides, then season lightly with salt and pepper.

   Tip: Pat the vegetables dry with paper towels for better charring and caramelization.

4. 4

   Place the fennel and onion directly on the grill grates and cook for 4-5 minutes per side until they develop golden-brown char marks and become slightly tender.

   Tip: Don't move them too frequently—let them sit to develop a nice crust.

5. 5

   Transfer the grilled vegetables to a bowl and set aside, then carefully add the black beans directly to a grill basket or cast iron skillet on the grill.

   Tip: Using a grill basket prevents the beans from falling through the grates.

6. 6

   Stir the black beans with the garlic-spice paste and vegetable broth, heating for 3-4 minutes while stirring occasionally until warmed through and fragrant.

   Tip: The broth keeps the beans moist and helps them absorb the spice flavors.

7. 7

   Return the grilled fennel and onion to the beans, gently folding them together until evenly combined.

   Tip: Folding gently preserves the charred texture of the grilled vegetables.

8. 8

   Remove from heat and stir in the fresh lime juice and cilantro just before serving, then taste and adjust seasonings as needed.

   Tip: Adding the lime at the end brightens the dish without cooking off the acidity.