Grilled Kidney Beans with Charred Carrots and Herb Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it's ready in under an hour and feels fancy without any fuss. Kidney beans are packed with fiber and protein, making them incredibly satisfying, and when you char them on the grill they develop this wonderful smoky crust that feels like a real treat. The charred carrots become sweet and tender while the fresh herb oil ties everything together beautifully. It's a simple recipe that relies on just a few quality ingredients and some good heat to create something truly special for your table.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- ½ kgcarrots(cut lengthwise into quarters)
- 5 tablespoonsextra virgin olive oil
- 237 mlfresh basil leaves(loosely packed)
- 4garlic cloves(minced)
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¾ teaspoonsmoked paprika
- ½ teaspooncumin
- ½ mediumred onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them char better.
Tip: Dry beans prevent steaming and allow for better caramelization on the grill.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, salt, pepper, smoked paprika, and cumin to create a marinade.
Tip: Make this marinade while the grill heats up to save time.
- 3
In a large bowl, combine the kidney beans and carrot spears. Pour the marinade over them and toss gently until evenly coated. Let sit for 5 minutes.
Tip: Gentle tossing prevents the beans from breaking apart.
- 4
Arrange the kidney beans and carrots on the grill grates in a single layer, using a grill basket if available to prevent smaller beans from falling through.
Tip: A grill basket makes flipping and monitoring much easier without losing food.
- 5
Grill for 12-15 minutes, stirring occasionally with a wooden spoon. The beans should develop a charred, crispy exterior while the carrots become tender with caramelized edges.
Tip: Listen for a light crackling sound—this indicates proper charring is occurring.
- 6
While the vegetables grill, prepare the herb oil by blending the fresh basil, remaining 2 tablespoons of olive oil, and a pinch of salt until you have a coarse, vibrant green mixture.
Tip: Blend just until chunky; over-processing bruises the basil and darkens the color.
- 7
Transfer the grilled kidney beans and carrots to a serving platter. Drizzle generously with the fresh basil oil and top with thinly sliced red onion for a bright, peppery finish.
Tip: Add the herb oil just before serving to preserve its fresh, bright flavor.
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