Grilled Kidney Beans with Avocado

Instructions

1. 1

   Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them char better on the grill.

   Tip: Dry beans will develop better caramelization and won't steam on the grill grates.

2. 2

   In a bowl, toss the kidney beans with 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

   Tip: Don't skip the spices—they create the flavor foundation for this dish.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a grill pan indoors, heat it over medium-high heat for 3-4 minutes.

4. 4

   Spread the seasoned beans on a grill basket or directly on oiled grates in a single layer, reserving excess oil for brushing.

   Tip: Use a grill basket to prevent beans from falling through the grates.

5. 5

   Grill for 10-12 minutes, stirring occasionally, until the beans are charred and lightly blackened on the edges.

   Tip: Listen for a gentle popping sound—this indicates the beans are properly caramelizing.

6. 6

   While the beans grill, scoop avocado flesh into a bowl and mash with the remaining 1 tablespoon olive oil, minced garlic, jalapeño, and juice from one lime.

   Tip: Leave some texture in the avocado for a more interesting mouthfeel.

7. 7

   Fold the diced red onion and cilantro into the avocado mixture, then season with remaining lime juice, salt, and pepper to taste.

   Tip: Add the lime juice just before serving to prevent browning of the avocado.

8. 8

   Transfer the hot grilled beans to a serving platter and top generously with the avocado mixture, garnishing with extra cilantro and a pinch of paprika.

   Tip: Serve immediately while the beans are still warm for the best contrast with the cool avocado.