Grilled Kidney Beans with Brussels Sprouts and Charred Garlic Oil

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.