Grilled Kidney Beans with Bell Pepper

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.