Grilled Black Beans with Plantain

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.

   Tip: If using a cast iron skillet instead, heat it on the stovetop over medium-high heat for 3-4 minutes.

2. 2

   In a medium bowl, combine the drained black beans with 2 tablespoons of olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Gently toss to coat evenly.

   Tip: Don't over-mix to keep the beans whole and intact.

3. 3

   Brush the plantain slices generously on both sides with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper.

   Tip: Ripe plantains should yield slightly to pressure but not be mushy.

4. 4

   Place the plantain slices directly on the hot grill and cook for 4-5 minutes per side until golden brown with grill marks and slightly caramelized.

   Tip: Don't move the plantains too early; let them develop a nice crust before flipping.

5. 5

   In a separate grill-safe shallow pan or skillet, spread the seasoned black beans in an even layer and place on the cooler side of the grill.

   Tip: Use a medium heat area to warm the beans through without burning them.

6. 6

   Grill the black beans for 8-10 minutes, stirring occasionally, until they're heated through and develop light char spots.

   Tip: The beans should be warm and infused with smoky flavor but not dried out.

7. 7

   While everything grills, prepare the lime-cilantro drizzle by whisking together the lime juice, fresh cilantro, minced jalapeño, and a pinch of salt in a small bowl.

   Tip: Make this fresh just before serving to preserve the bright flavors.

8. 8

   Transfer the grilled plantains to a serving platter and top with the warm black beans. Drizzle the lime-cilantro mixture over the top and garnish with the sliced red onion.

   Tip: Serve immediately while the plantains are still warm and slightly crispy on the outside.