Grilled Kidney Beans with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a wonderful grilled dish that's become a favorite in my kitchen. Kidney beans are packed with protein and fiber, making them incredibly satisfying, and when you combine them with tender artichoke hearts, you get something truly special. What I love most is how quickly it comes together in just 45 minutes total, and since both main ingredients come straight from a can or frozen package, there's minimal prep work involved. A simple marinade of olive oil, lemon juice, and fresh herbs does all the heavy lifting, infusing everything with Mediterranean flavors. This is my go to recipe when I want something wholesome and impressive without spending hours in the kitchen.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- ½ kgfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonslemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 mediumred onion(sliced into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 59 mlfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the drained kidney beans dry with a clean kitchen towel to remove excess moisture, which helps them grill better without steaming.
Tip: Dry beans will develop a better charred exterior when grilled.
- 2
In a large mixing bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, sea salt, black pepper, and smoked paprika to create the marinade.
- 3
Add the kidney beans, artichoke heart halves, and red onion wedges to the marinade. Gently toss everything together until evenly coated, then let sit for 10 minutes.
Tip: This resting time allows the flavors to infuse into the vegetables and beans.
- 4
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates with the remaining 1 tablespoon of olive oil.
Tip: An oiled grate prevents sticking and creates better char marks.
- 5
Using a grill basket or skewer arrangement, place the kidney beans and red onion directly on the grill. Grill the artichoke hearts cut-side down first for 4-5 minutes until golden char marks appear.
Tip: A grill basket keeps smaller items from falling through the grates.
- 6
Flip the artichoke hearts and grill for another 4-5 minutes. Meanwhile, shake the grill basket with beans and onions occasionally to ensure even charring, about 8-10 minutes total.
Tip: Constant gentle movement prevents burning and promotes even cooking.
- 7
Once all vegetables are tender and charred, transfer everything to a serving platter. Taste and adjust seasoning with additional salt and pepper if needed.
- 8
Garnish the grilled vegetables generously with fresh chopped parsley and serve warm or at room temperature.
Tip: This dish is delicious both hot off the grill and as a cold salad the next day.
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