Grilled Black Beans with Leek

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the leek halves dry with paper towels and brush both sides generously with 2 tablespoons of olive oil.

   Tip: Drying the leeks prevents steaming and helps achieve a better char.

2. 2

   Place leek halves flat-side down on the grill grates and cook for 4-5 minutes until deep char marks form. Flip and grill the rounded side for another 3-4 minutes. Transfer to a cutting board and slice into bite-sized pieces.

   Tip: Don't move the leeks around too much to develop a beautiful caramelized crust.

3. 3

   Heat a grill-safe cast iron skillet on the grill grates with the remaining 2 tablespoons of olive oil. Add minced garlic and sauté for 1 minute until fragrant.

   Tip: A cast iron skillet distributes heat evenly and can go directly on the grill.

4. 4

   Stir in the ground cumin and smoked paprika, cooking for 30 seconds to bloom the spices.

   Tip: Blooming spices in oil enhances their flavor and prevents a raw taste.

5. 5

   Add the drained black beans and vegetable broth to the skillet. Stir well to combine and let simmer for 5 minutes, allowing the beans to absorb the spiced liquid.

   Tip: The broth helps create a creamy consistency without adding cream.

6. 6

   Gently fold in the grilled leek pieces along with the lime juice, sea salt, and black pepper. Toss to coat evenly and cook for another 2-3 minutes.

   Tip: Add the lime juice at the end to preserve its brightness and fresh citrus notes.

7. 7

   Transfer the mixture to a serving bowl and top with thinly sliced red onion and fresh cilantro for color and crunch.

   Tip: Fresh toppings add texture contrast and elevate the overall presentation.