Grilled Black Beans with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels way more impressive than it actually is. Black beans are such a nutritional powerhouse, packed with fiber and protein to keep you satisfied, and when you char them on the grill with sweet caramelized leeks, something really magical happens. The whole thing comes together in under an hour, and honestly, most of the ingredients are probably already in your pantry. The smoky paprika and cumin give it this wonderful depth that makes it taste like you spent all day cooking, but you'll really just need about 45 minutes total. Trust me, this simple combination will become a regular rotation in your kitchen.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 2 largeleeks(white and light green parts, halved lengthwise and cleaned)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 2 tablespoonslime juice(fresh)
- 118 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 59 mlfresh cilantro(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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