Grilled Kidney Beans with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.