Grilled Kidney Beans with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and uses pantry staples like canned beans. The fennel brings a subtle licorice sweetness that plays beautifully with cumin and smoked paprika on the grill, while fresh herbs and lemon juice brighten everything up. Kidney beans are packed with fiber and plant based protein, making this dish surprisingly filling and nutritious. Whether you're cooking for yourself or feeding a crowd, this colorful, aromatic dish proves that vegetarian grilling can be just as satisfying as anything else you'll throw on the flames.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and patted dry)
- 2 largefennel bulb(cut into thick wedges)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 smallred onion(thinly sliced)
- 237 mlfresh parsley(chopped)
- 237 mlfresh mint leaves(torn)
- 1 teaspoonsea salt
- 1 teaspooncracked black pepper
- 1 teaspooncumin seeds(toasted)
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
Remove the fennel and beans from the grill and transfer to a large mixing bowl.
- 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
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
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.
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