Grilled Kidney Beans with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a delightful grilled dish that I've been making constantly because it's so easy and budget friendly. Kidney beans are absolutely packed with fiber and protein, making this a seriously satisfying meal that keeps you full for hours. The beauty of this recipe is that you simply toss everything together with warm spices and lime juice, then throw it on the grill for about 25 minutes. Those charred bell peppers get so sweet and tender, and the smokiness from the paprika just brings everything to life. It's perfect for weeknight dinners or casual outdoor gatherings.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and patted dry)
- 2red bell pepper(cut into 2-inch chunks)
- 1yellow bell pepper(cut into 2-inch chunks)
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- ½ teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(cut into chunks)
- 2 tablespoonsfresh cilantro(chopped)
- 2 tablespoonslime juice
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 375-400°F. Allow the grates to heat for 5 minutes.
Tip: Clean your grill grates with a brush to prevent sticking.
- 2
In a large mixing bowl, combine drained kidney beans, bell pepper chunks, and red onion pieces.
Tip: Make sure beans are completely dry by patting them with a clean kitchen towel for better charring.
- 3
In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, sea salt, and black pepper until well combined.
Tip: The spices will distribute more evenly if mixed with oil first.
- 4
Pour the oil and spice mixture over the beans and vegetables, tossing gently but thoroughly to coat everything evenly.
Tip: Use a gentle hand to avoid breaking the beans.
- 5
Thread the beans, peppers, and onions onto metal skewers, alternating between ingredients for even cooking and visual appeal.
Tip: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 6
Place skewers directly on the preheated grill, arranging them so they don't touch. Grill for 12-15 minutes, turning every 3-4 minutes for even charring on all sides.
Tip: Listen for a slight crackling sound to know when they're developing a nice char.
- 7
Once the beans are charred and slightly crispy and the peppers are softened with blackened edges, remove skewers from the grill to a serving platter.
Tip: Beans will continue to crisp slightly as they cool.
- 8
Drizzle freshly squeezed lime juice over the grilled beans and peppers, then sprinkle with fresh chopped cilantro. Serve immediately while still warm.
Tip: For extra flavor, sprinkle with crumbled feta cheese or a drizzle of tahini sauce before serving.
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