Grilled Kidney Beans with Brussels Sprouts and Charred Garlic Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dish I've been making constantly because it comes together in under an hour and tastes like you spent all day on it. Grilled kidney beans with brussels sprouts and charred garlic oil is the kind of recipe that proves you don't need fancy ingredients to create something truly special. The kidney beans are packed with fiber and protein, making this surprisingly satisfying even for the meat lovers at your table. What I love most is how simple it is, just toss everything with a fragrant garlic oil and let the grill do the heavy lifting. The charred edges on the brussels sprouts and beans create this incredible depth of flavor that'll have everyone asking for seconds.
Ella x
Ingredients
- 2 cans (15 oz)canned kidney beans(drained and rinsed)
- ½ kgfresh brussels sprouts(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 1 mediumred onion(thinly sliced)
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 1 teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking.
Tip: If using a stovetop grill pan, heat it over medium-high heat for 3-4 minutes until very hot.
- 2
Pat the drained kidney beans dry with a paper towel and toss them in a bowl with 2 tablespoons of olive oil, smoked paprika, salt, and black pepper.
Tip: Drying the beans helps them get crispy and prevents steam from preventing proper browning.
- 3
In a small saucepan, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, then remove from heat and stir in fresh thyme, rosemary, and red pepper flakes.
Tip: Don't let the garlic brown too much or it will taste bitter; you want it fragrant and just barely golden.
- 4
Place the seasoned kidney beans on the grill in a single layer, avoiding overcrowding. Grill for 4-5 minutes per side until they develop a charred crust, stirring occasionally.
Tip: Use a grill basket or fine mesh grate if you have one to prevent beans from falling through the grates.
- 5
While the beans grill, toss Brussels sprout halves with 1 tablespoon of the garlic oil, salt, and pepper. Place them cut-side down on the grill.
Tip: Arrange them with flat sides touching the grates for maximum caramelization and browning.
- 6
Grill Brussels sprouts for 5-6 minutes on the cut side without moving them, then flip and cook for another 3-4 minutes until tender and charred.
Tip: You're looking for deep golden-brown spots on the flat sides for the best flavor.
- 7
In the last 2 minutes of cooking, add the sliced red onion to the grill, stirring it occasionally until softened and lightly charred.
Tip: Red onions caramelize quickly, so watch them carefully to prevent burning.
- 8
Transfer the grilled beans, Brussels sprouts, and red onion to a large serving bowl. Drizzle with the remaining garlic oil and balsamic vinegar, then squeeze fresh lemon juice over everything.
Tip: Toss everything together gently to combine while the vegetables are still warm so they absorb the flavors better.
- 9
Taste and adjust seasonings as needed. Serve immediately while the grilled vegetables are still warm and crispy.
Tip: This dish is best enjoyed fresh from the grill, but can be served at room temperature as a cold salad the next day.
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