Grilled Kidney Beans with Artichoke

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.