Grilled Black Beans with Kale

Instructions

1. 1

   Pat the drained black beans dry with paper towels to remove excess moisture, which helps them achieve a better sear on the grill.

   Tip: Dry beans cook faster and develop a crispier exterior.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper to create the vinaigrette.

3. 3

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

   Tip: If using a grill pan, heat it on the stovetop over medium-high heat instead.

4. 4

   In a large bowl, toss the chopped kale with 1 tablespoon of olive oil, a pinch of salt, and pepper, massaging the oil into the leaves to soften them slightly.

   Tip: Massaging kale makes it more tender and easier to char evenly.

5. 5

   Place the black beans in a grill basket or on a piece of aluminum foil with small holes punched through. Grill for 8-10 minutes, stirring occasionally, until the beans are heated through and lightly charred.

   Tip: Stir the beans every 2-3 minutes to ensure even cooking and prevent burning.

6. 6

   Spread the kale on the grill grates and cook for 5-7 minutes, tossing with tongs every minute or two, until the edges are crispy and charred but the centers remain tender.

   Tip: Watch the kale closely as it can burn quickly; char adds amazing flavor.

7. 7

   Transfer the grilled black beans and kale to a large serving bowl and add the sliced red onion and minced jalapeño.

8. 8

   Pour the prepared vinaigrette over the warm beans and kale, then gently toss everything together until well coated. Fold in the fresh cilantro just before serving.

   Tip: Toss while everything is still warm so the beans absorb the flavors better.

9. 9

   Divide among serving plates and serve immediately with lime wedges on the side for extra brightness.

   Tip: This dish is best enjoyed warm but can also be served at room temperature.