Grilled Kidney Beans with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels way more impressive than the minimal effort required. Grilled kidney beans with leek comes together in just 45 minutes and costs practically nothing since both ingredients are pantry and produce staples. The kidney beans are packed with fiber and plant based protein, making this dish satisfying and nourishing without any meat. The combination of smoky paprika, garlic, and fresh thyme transforms simple canned beans into something genuinely crave worthy, while the charred leeks add a subtle sweetness that balances the earthiness beautifully.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- 3 mediumleeks(white and light green parts, halved lengthwise and cleaned)
- 5 tablespoonsextra virgin olive oil
- 2 tablespoonsred wine vinegar
- 3garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspoondijon mustard
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). If using a grill pan, heat it on the stovetop over medium-high heat.
Tip: Allow your grill to heat for at least 5 minutes to achieve proper grill marks and char.
- 2
In a large bowl, combine the drained kidney beans with 3 tablespoons of olive oil, the minced garlic, thyme, smoked paprika, and a pinch of salt and pepper. Toss gently to coat evenly.
Tip: Don't over-toss the beans as they can break apart; fold gently instead.
- 3
Brush the leek halves on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.
Tip: Make sure the cut sides of the leeks are well-oiled so they develop a nice caramelized crust.
- 4
Place the leek halves cut-side down on the grill and cook for 4-5 minutes until golden char marks form, then flip and grill for another 4-5 minutes until tender.
Tip: The leeks are ready when they're soft inside and have dark caramelized edges.
- 5
While the leeks cook, spread the coated kidney beans in a single layer on a grill-safe pan or directly on a piece of aluminum foil with holes poked in it. Place on the grill and cook for 8-10 minutes, stirring occasionally, until the beans develop a light char and are heated through.
Tip: Stir the beans every 2-3 minutes to ensure even cooking and prevent sticking.
- 6
Chop the grilled leeks into bite-sized pieces and transfer to a serving bowl with the grilled beans.
Tip: Let the leeks cool slightly for about a minute before chopping to avoid burns.
- 7
In a small bowl, whisk together the red wine vinegar, Dijon mustard, lemon juice, and a pinch of salt and pepper. Drizzle this vinaigrette over the beans and leeks and toss gently to combine.
Tip: The acid from the vinegar and lemon will brighten the flavors and add a pleasant tang.
- 8
Garnish with fresh chopped parsley and serve warm or at room temperature.
Tip: This dish is delicious served alongside grilled proteins or as part of a vegetable medley.
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