Grilled Kidney Beans with Green Beans

Instructions

1. 1

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

   Tip: A well-oiled grill creates better char marks and prevents beans from falling through.

2. 2

   In a large bowl, combine the drained kidney beans, green beans, sliced red onion, and halved cherry tomatoes.

   Tip: Mixing vegetables together ensures even seasoning throughout the dish.

3. 3

   In a small bowl, whisk together olive oil, minced garlic, lemon juice, fresh thyme, paprika, salt, and black pepper to create the herb oil.

   Tip: Prepare this oil while waiting for the grill to heat up to save time.

4. 4

   Pour the herb oil over the vegetable mixture and toss gently until all ingredients are evenly coated.

   Tip: Don't overmix as this can break apart the beans; use a gentle folding motion.

5. 5

   Transfer the mixture to a grill basket or divide between two grill baskets to prevent vegetables from falling into the fire.

   Tip: Grill baskets are essential for keeping smaller vegetables contained while allowing smoke flavor to develop.

6. 6

   Place the baskets on the preheated grill and cook for 12-15 minutes, stirring occasionally with a wooden spoon, until the green beans are tender with light char marks and the kidney beans have absorbed the flavors.

   Tip: Stir every 3-4 minutes for even cooking and to prevent sticking.

7. 7

   Remove from the grill and taste for seasoning, adjusting salt, pepper, or lemon juice as needed.

   Tip: The final taste should be bright and savory with a subtle smoky undertone.

8. 8

   Transfer to a serving platter and drizzle with any remaining oil from the grill basket before serving warm or at room temperature.

   Tip: This dish is delicious both hot and cooled, making it perfect for meal prep.