Grilled Kidney Beans with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and honestly costs next to nothing. I discovered that grilling kidney beans gives them this amazing smoky char while keeping them tender inside, and paired with fresh asparagus, it's a combination that feels fancy but requires minimal effort. Kidney beans are packed with fiber and protein, making this dish incredibly satisfying and nourishing. The garlic, lemon, and oregano create this Mediterranean flavor profile that makes you feel like you're dining at a nice restaurant, and the best part is that most of these ingredients are probably already sitting in your pantry or fridge right now.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 1 poundfresh asparagus spears(trimmed)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoondried oregano
- ½ teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Allow it to heat for 10 minutes until grates are hot.
Tip: Clean your grill grates with a brush to prevent sticking and create better char marks.
- 2
Pat the drained kidney beans dry with paper towels, then toss with 1 tablespoon of olive oil, sea salt, and black pepper in a bowl.
Tip: Drying the beans helps them develop a better crust when grilled.
- 3
Arrange the kidney beans in a single layer on a grill mat or in a perforated grill basket to prevent them from falling through the grates.
Tip: A grill basket is essential for cooking smaller ingredients evenly.
- 4
Place the asparagus spears on a separate section of the grill grate, lightly brush with 1 tablespoon of olive oil, then season with a pinch of salt and pepper.
Tip: Position asparagus perpendicular to the grill grates so they don't roll.
- 5
Grill the kidney beans for 12-15 minutes, shaking the basket occasionally, until they are charred and crispy on the outside.
Tip: Listen for a gentle rattling sound; this indicates they're moving and cooking evenly.
- 6
Grill the asparagus for 8-10 minutes, turning once halfway through, until tender with light char marks on both sides.
Tip: Thicker asparagus spears may need an extra 2-3 minutes of cooking.
- 7
While the vegetables grill, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, smoked paprika, and red pepper flakes in a small bowl to create the herb dressing.
Tip: Prepare this dressing while grilling so it's ready when the vegetables finish cooking.
- 8
Remove the grilled kidney beans and asparagus from the grill and transfer to a large serving bowl.
Tip: Work quickly to prevent the vegetables from cooling down too much.
- 9
Pour the warm herb dressing over the grilled vegetables, add the sliced red onion and chopped parsley, then toss gently to combine.
Tip: Toss while still warm so the flavors meld together beautifully.
- 10
Serve immediately as a side dish or light main course, drizzling any extra dressing from the bowl over each plate.
Tip: This dish can also be served at room temperature the next day as part of a grain bowl or salad.
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