Grilled Kidney Beans with Garlic

Instructions

1. 1

   Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them crisp up when grilling.

   Tip: Dry beans grill better and won't steam themselves, allowing for better char development.

2. 2

   In a large bowl, combine the minced garlic, olive oil, smoked paprika, salt, and black pepper. Add the dried kidney beans and toss until evenly coated.

   Tip: Let the beans marinate for at least 10 minutes to absorb the garlic flavor.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Use an oiled paper towel to wipe the grates for an even cooking surface.

4. 4

   Divide the beans between two grill-safe skewers or place them in a grill basket to prevent them from falling through the grates.

   Tip: Metal skewers work best, but soak wooden skewers in water for 30 minutes first.

5. 5

   Place the rosemary and thyme sprigs directly on the hot grill grates and lay the bean skewers on top, positioning them so the beans make direct contact with the heat.

   Tip: The herbs will perfume the beans as they cook and create an aromatic smoky flavor.

6. 6

   Grill the beans for 12-15 minutes, rotating the skewers every 3-4 minutes to achieve even charring on all sides. The beans should develop dark, crispy spots.

   Tip: Listen for a gentle sizzle; if it's too loud, the heat may be too high.

7. 7

   Remove the skewers from the grill and transfer the beans to a serving bowl. Discard the herb sprigs.

   Tip: The beans will continue to crisp up slightly as they cool.

8. 8

   Toss the grilled beans with fresh lemon juice and sliced red onion while still warm. Season to taste with additional salt and pepper if needed.

   Tip: The warm beans will absorb the lemon flavor better than if they were cold.