Grilled Black Beans with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the drained black beans dry with paper towels to help them absorb the seasoning better.

   Tip: Dry beans grill better and won't stick as easily to the grates.

2. 2

   In a bowl, toss the black beans with 1.5 tablespoons olive oil, cumin, smoked paprika, salt, and pepper. Divide the mixture between two pieces of aluminum foil, folding into secure pouches.

   Tip: Foil packets prevent the beans from falling through the grill grates.

3. 3

   Place the foil packets on the grill and cook for 12-15 minutes, shaking occasionally, until the beans are heated through and slightly charred on the edges.

   Tip: Listen for a gentle sizzle inside the packets to know they're cooking properly.

4. 4

   While the beans grill, heat the remaining 1.5 tablespoons olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 3-4 minutes until softened.

   Tip: Don't skip the onion—it adds sweetness that balances the smokiness.

5. 5

   Add the minced garlic to the skillet and sauté for 1 minute until fragrant, then add the diced red bell pepper and cook for 2 minutes.

   Tip: Keep the heat at medium to prevent the garlic from burning.

6. 6

   Add the fresh spinach to the skillet in batches, stirring constantly until completely wilted, about 3-4 minutes total.

   Tip: The spinach will reduce significantly as it cooks.

7. 7

   Carefully open the foil packets containing the grilled beans and transfer them to the skillet with the spinach mixture. Stir gently to combine.

   Tip: Use tongs and be careful of the steam when opening the packets.

8. 8

   Pour the lime juice over the combined mixture and fold in the fresh cilantro. Taste and adjust seasonings as needed before serving.

   Tip: The lime juice brightens all the flavors at the end.