Grilled Kidney Beans with Caramelized Onion

Instructions

1. 1

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

   Tip: If you don't have access to an outdoor grill, a cast iron skillet or grill pan works equally well.

2. 2

   Brush the onion slices generously with 2 tablespoons of olive oil on both sides, then season with salt and pepper. Place them directly on the grill and cook for 4-5 minutes per side until deeply caramelized and tender.

   Tip: Don't move the onions around too much—let them sit to develop those beautiful charred edges.

3. 3

   While the onions cook, transfer the drained kidney beans to a large bowl. Add the minced garlic, cumin, smoked paprika, and remaining 2 tablespoons of olive oil. Toss gently to coat.

   Tip: The beans should be evenly coated but still hold their shape.

4. 4

   Once the onions are caramelized, transfer them to a cutting board and roughly chop into bite-sized pieces.

   Tip: Some charred bits are desirable for added flavor complexity.

5. 5

   Create a foil packet or use a grill-safe cast iron skillet, add the seasoned kidney beans and chopped onions together, then pour the vegetable broth over top.

   Tip: If using a foil packet, fold and seal it loosely to allow steam circulation.

6. 6

   Place the beans and onions on the grill and cook for 8-10 minutes, stirring occasionally if using a skillet, or shaking the packet gently once halfway through.

   Tip: The beans should be heated through and slightly caramelized at the edges.

7. 7

   Remove from the grill and transfer to a serving bowl. Squeeze fresh lime juice over the mixture and sprinkle with red chili flakes and fresh cilantro.

   Tip: The lime juice brightens the earthiness of the beans beautifully.

8. 8

   Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve warm as a side dish or over rice for a light main course.