Grilled Black Beans with Green Beans
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Black beans are packed with fiber and protein, so it's filling enough to satisfy everyone at the table without breaking the bank. The combination of cumin and smoked paprika gives it such a rich, smoky flavor that you'd never guess it started with canned beans. Grilling everything together means minimal cleanup too, which honestly is half the battle on a busy Tuesday night. Trust me, once you make this, you'll be rotating it into your regular meal plan.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- ½ kgfresh green beans(trimmed)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1red onion(finely diced)
- 2 tablespoonslime juice(fresh)
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 59 mlfresh cilantro(chopped)
- 1jalapeño(seeded and diced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the drained black beans dry with paper towels to remove excess moisture, which helps them char better.
Tip: Drying the beans prevents steaming and allows for better caramelization on the grill.
- 2
In a bowl, toss the green beans with 1 tablespoon of olive oil, salt, and black pepper. Set aside on a grill-safe tray or skewer.
Tip: Thread green beans onto skewers for easier handling on the grill.
- 3
Heat the remaining 2 tablespoons of olive oil in a grill-safe cast iron skillet or grill pan. Add minced garlic and diced red onion, cooking for 2 minutes until fragrant.
Tip: Use a cast iron pan to maintain heat and develop a nice crust.
- 4
Add the dried black beans to the pan and stir to coat with oil. Sprinkle with cumin and smoked paprika, mixing well. Place the pan on the grill grate.
Tip: Stir occasionally for even cooking and charring, about 8-10 minutes.
- 5
Place the green beans directly on the grill grate or on your prepared tray. Grill for 12-15 minutes, turning occasionally, until they develop charred spots and are tender-crisp.
Tip: Watch for char marks but don't let them burn; rotate every 3-4 minutes.
- 6
Once the black beans have darkened slightly and developed a slight char around the edges, remove from heat. Add the jalapeño and squeeze fresh lime juice over the beans, stirring gently.
Tip: The lime juice adds brightness and prevents the beans from sticking together.
- 7
Transfer the grilled green beans to a serving platter and top with the warm black bean mixture. Scatter fresh cilantro over everything and serve immediately.
Tip: For extra flavor, drizzle with a little extra lime juice just before serving.
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