Grilled Kidney Beans with Fennel

Instructions

1. 1

   Preheat your grill to medium-high heat. While it heats, toss the drained kidney beans with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper.

   Tip: Patting the beans dry helps them char better on the grill and prevents steaming.

2. 2

   Brush the fennel wedges with the remaining 2 tablespoons of olive oil and season with salt and pepper on both sides.

   Tip: Keep the core intact on each fennel wedge so they hold together while grilling.

3. 3

   Place the fennel wedges directly on the grill grates and cook for 4-5 minutes per side until deeply caramelized and tender.

   Tip: Look for golden-brown char marks as a sign they're ready to flip.

4. 4

   In a separate grill basket or on foil, arrange the kidney beans in a single layer and grill for 6-8 minutes, shaking the basket occasionally to ensure even charring.

   Tip: A grill basket prevents the beans from falling through the grates while allowing them to develop a smoky crust.

5. 5

   Remove the fennel and beans from the grill and transfer to a large mixing bowl.

6. 6

   Add the sliced red onion, remaining minced garlic, lemon juice, cumin seeds, and smoked paprika to the warm grilled vegetables.

   Tip: The warm beans and fennel will soften the raw onion slightly while keeping it crisp.

7. 7

   Toss everything together gently, then fold in the fresh parsley and mint leaves just before serving.

   Tip: Add herbs at the last moment to preserve their bright, fresh flavor.

8. 8

   Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve warm or at room temperature.

   Tip: This dish is delicious served warm immediately after cooking or prepared ahead and served as a room-temperature salad.