Grilled Black Beans with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's one of my favorite weeknight dinners that comes together in under an hour. Grilled black beans with potato is a hearty, satisfying meal that's as budget friendly as it is delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious without breaking the bank. The beauty of this dish is its simplicity: you just sauté your potatoes and veggies, toss in the beans, and let everything meld together with warm spices like cumin and smoked paprika. It's the kind of comforting food that tastes like you spent hours cooking, but honestly requires minimal effort. Perfect for busy weeknights or when you want something nourishing without the fuss.
Ella x
Ingredients
- ¾ kgrusset potatoes(cut into 1-inch cubes)
- 2 canscanned black beans(drained and rinsed)
- 4 tbspolive oil
- 1 mediumred onion(diced)
- 1 largebell pepper(diced)
- 3garlic cloves(minced)
- 1½ tspcumin
- 1 tspsmoked paprika
- 2 tbsplime juice(freshly squeezed)
- 237 mlvegetable broth
- ½ tspsalt
- ¼ tspblack pepper
- 3 tbspfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper, then spread them on a grill basket or foil packet with holes.
Tip: Parboil potatoes for 5 minutes before grilling to ensure they cook through evenly.
- 2
Place the potato basket on the grill and cook for 20-25 minutes, stirring occasionally, until the potatoes are golden and crispy on the edges.
Tip: Listen for a sizzle when stirring to gauge if the grill is hot enough.
- 3
While potatoes grill, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced red onion and bell pepper for 5 minutes until softened.
Tip: Cut vegetables into uniform sizes for even cooking.
- 4
Add the minced garlic, cumin, and smoked paprika to the skillet and cook for 1 minute until fragrant.
Tip: Toasting the spices releases their essential oils for deeper flavor.
- 5
Stir in the drained black beans and vegetable broth, then simmer for 8-10 minutes until the mixture thickens slightly and the flavors meld together.
Tip: Keep the heat at a gentle simmer to avoid breaking apart the beans.
- 6
Remove the skillet from heat and stir in the lime juice and fresh cilantro. Taste and adjust seasoning as needed.
Tip: Lime juice brightens the earthy black bean flavor significantly.
- 7
Once the potatoes are cooked through and crispy, transfer them to a serving platter and pour the warm black bean mixture over the top.
Tip: Serve immediately while the potatoes are still hot for the best texture contrast.
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