Grilled Black Beans with Pak Choi

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.

   Tip: If using a cast iron skillet on the stovetop, heat it over medium-high heat until it's very hot and nearly smoking.

2. 2

   In a large bowl, combine the drained black beans with 2 tablespoons of olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Toss gently until the beans are evenly coated with the spices.

   Tip: Don't mash the beans; you want them to hold their shape for grilling.

3. 3

   Brush the pak choi halves with the remaining 2 tablespoons of olive oil on both sides and season lightly with salt and pepper.

   Tip: Pat the pak choi dry with paper towels first for better charring.

4. 4

   Spread the black bean mixture onto a grill-safe baking sheet or directly onto a piece of heavy-duty aluminum foil shaped into a shallow tray, creating an even layer.

   Tip: The foil method prevents beans from falling through the grill grates while allowing smoke to circulate.

5. 5

   Place the foil packet of beans and the pak choi halves directly on the grill grates. Grill the beans for 12-15 minutes, stirring occasionally, until they develop a lightly charred crust on top.

   Tip: The beans should be heated through and have some caramelized bits, which adds wonderful depth of flavor.

6. 6

   Grill the pak choi cut-side down for 6-8 minutes until golden and charred, then flip and cook for another 3-4 minutes on the other side.

   Tip: Don't move the pak choi too often; let it sit to develop those beautiful char marks.

7. 7

   Remove both the beans and pak choi from the grill and transfer to a serving platter.

   Tip: Use tongs or a grill spatula to avoid losing any beans.

8. 8

   Top the grilled black beans with diced red onion, jalapeño, and fresh cilantro, then drizzle everything with fresh lime juice.

   Tip: The lime juice brightens all the smoky flavors and adds a fresh finish to the dish.