Grilled Kidney Beans with Charred Carrots and Herb Oil

Instructions

1. 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. 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. 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. 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. 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. 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. 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.