Grilled Kidney Beans with Celery

Instructions

1. 1

   Heat your grill to medium-high heat (around 400°F). If using a grill pan, place it on the stove over medium-high heat until very hot.

   Tip: A hot grill creates better char marks and caramelization on the vegetables.

2. 2

   Pat the drained kidney beans dry with paper towels. Toss them with 2 tablespoons of olive oil, half the smoked paprika, salt, and black pepper in a bowl.

   Tip: Drying the beans prevents steaming and helps them develop a nice crust.

3. 3

   Toss the celery and red onion pieces with 1 tablespoon of olive oil and season with salt and pepper. Set aside on a separate plate from the beans.

4. 4

   Place the kidney beans on the hot grill in a single layer or in a grill basket. Cook for 4-5 minutes, shaking or stirring occasionally, until they develop dark char marks and begin to soften.

   Tip: Use a grill basket or skewer the beans to prevent them from falling through the grates.

5. 5

   Add the celery and red onion pieces to the grill on a separate area. Cook for 6-7 minutes, turning occasionally, until the celery is tender and both vegetables are lightly charred.

   Tip: The celery should be just fork-tender but still have some structure.

6. 6

   While the vegetables grill, combine the remaining 2 tablespoons of olive oil with minced garlic, fresh thyme, remaining paprika, and red pepper flakes in a small pan over low heat. Warm for 2-3 minutes until fragrant.

   Tip: This infused oil adds tremendous flavor—don't let it scorch.

7. 7

   Remove the grilled beans and vegetables from the heat. Transfer to a serving bowl and pour the warm garlic oil over them.

8. 8

   Drizzle with lemon juice and toss gently to combine. Top with fresh chopped parsley and adjust seasoning with additional salt and pepper to taste. Serve warm or at room temperature.

   Tip: This dish is delicious both hot and cold, making it perfect for meal prep.