Grilled Kidney Beans with Caramelized Onion
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 55 minutes and costs almost nothing. Grilled kidney beans with caramelized onion is a simple yet deeply satisfying dish that proves you don't need fancy ingredients to eat well. The beans are packed with fiber and plant based protein, making them incredibly filling, while the sweet caramelized onions and warm spices create layers of flavor that feel restaurant worthy. The lime juice and cilantro brighten everything up at the end, and honestly, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- 3large yellow onions(sliced into thick rounds)
- 4 tablespoonsolive oil
- 1fresh lime(juiced)
- 3garlic cloves(minced)
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 59 mlfresh cilantro(chopped)
- ¼ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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