Grilled Kidney Beans with Leek

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.