Grilled Black Beans with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dish I've been making constantly because it's quick, affordable, and genuinely delicious. Grilled black beans with pak choi brings together two ingredients that work beautifully together, with the smoky paprika and cumin giving everything a wonderful depth. Black beans are packed with fiber and protein, so you're getting real nutrition in under an hour of total time. The best part? Most of these ingredients are pantry staples, which means you probably have everything on hand right now. Just 20 minutes of prep and 25 minutes on the grill, and you've got a vibrant, satisfying meal that impresses without any fuss.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- ¾ kgpak choi(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1 teaspoonground cumin
- 2 tablespoonsfresh lime juice
- 1red onion(thinly sliced)
- 1jalapeño pepper(finely diced)
- 3 tablespoonsfresh cilantro(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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