Grilled Black Beans with Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite way to enjoy black beans is straight off the grill with a bunch of garlic. This simple dish comes together in just 40 minutes, making it perfect for weeknight dinners when you don't have much time. Black beans are packed with fiber and protein, so they keep you satisfied and full for hours. What I love most is how affordable this recipe is, especially since you're using pantry staples like canned beans and basic spices. The combination of cumin, smoked paprika, and fresh cilantro transforms ordinary beans into something restaurant worthy, and your kitchen will smell absolutely amazing while it cooks.
Ella x
Ingredients
- 2 cans (15 oz each)canned black beans(drained and rinsed)
- 6garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 mediumred onion(finely diced)
- 237 mlfresh cilantro(chopped)
- 1lime(juiced)
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1jalapeño(minced, optional)
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a grill basket, prepare it now as it will help prevent beans from falling through.
- 2
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Tip: Burnt garlic becomes bitter, so watch it closely and stir frequently.
- 3
Add the diced red onion and jalapeño to the skillet and cook for 2-3 minutes until softened and fragrant.
Tip: The onion should become slightly translucent and the jalapeño will release its oils.
- 4
Stir in the cumin, smoked paprika, salt, and black pepper, cooking for 30 seconds to bloom the spices.
Tip: Blooming spices in oil releases their essential oils and intensifies their flavor.
- 5
Add the drained black beans and vegetable broth, stirring well to combine. Simmer over low heat for 5 minutes until the beans are heated through and slightly softened.
Tip: The broth helps the beans cook evenly and prevents them from drying out on the grill.
- 6
Transfer the black bean mixture to a grill-safe cast iron skillet or grill basket. Place on the preheated grill over medium heat.
Tip: A cast iron skillet distributes heat evenly and develops a delicious smoky crust on the beans.
- 7
Grill for 8-12 minutes, stirring occasionally with a wooden spoon, until the beans develop charred edges and take on a smoky flavor.
Tip: Listen for a gentle sizzle; if it's too aggressive, lower the heat to prevent burning.
- 8
Remove from the grill and immediately stir in the fresh cilantro and lime juice while the beans are still hot.
Tip: The heat will enhance the aroma of the cilantro and help the lime juice absorb into the beans.
- 9
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve warm as a side dish or top with diced avocado and crumbled queso fresco.
Tip: These beans are delicious alongside grilled proteins or as a hearty vegetarian component to any plate.
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