Grilled Kidney Beans with Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in under an hour with pantry staples. Grilled kidney beans with celery is surprisingly delicious and so easy to pull off, even for beginners. Kidney beans are packed with fiber and protein, making this a filling vegetarian option that keeps you satisfied. The smoky paprika and fresh thyme give it wonderful depth while the lemon juice brightens everything up. Best of all, most ingredients are things I already have on hand, so there's minimal shopping involved. Trust me, once you try this combination, you'll be making it regularly.
Ella x
Ingredients
- 2 cans (15 oz)canned kidney beans(drained and rinsed)
- 6celery stalks(cut into 3-inch pieces)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1red onion(cut into wedges)
- 2 sprigsfresh thyme
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
Remove the grilled beans and vegetables from the heat. Transfer to a serving bowl and pour the warm garlic oil over them.
- 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.
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