Grilled Kidney Beans with Pak Choi
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 tastes absolutely delicious. Grilled kidney beans with pak choi combines two humble ingredients into something surprisingly special. Kidney beans are packed with fiber and protein, making them incredibly filling and nutritious, while the tender pak choi soaks up all those amazing Asian inspired flavors. What I love most is how simple it is to pull together, especially since the beans come straight from a can so there's no soaking required. The ginger, garlic, and sesame create this wonderful aromatic sauce that brings everything to life, and honestly, it tastes even better than takeout.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and patted dry)
- ½ kgpak choi(halved lengthwise)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 1 tablespoonmaple syrup
- ½ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
- 2green onions(sliced thin)
Detail level
Instructions
- 1
Preheat grill to medium-high heat and oil the grates to prevent sticking.
Tip: Allow grill to heat for 10 minutes for optimal temperature control.
- 2
Toss the drained kidney beans with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on grill grates and cook for 8-10 minutes, stirring occasionally, until beans are lightly charred and heated through.
Tip: Don't move beans too frequently; let them sit to develop a smoky crust.
- 3
While beans cook, prepare the sauce by whisking together soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, grated ginger, and red pepper flakes in a small bowl.
Tip: Make the sauce ahead to save time during grilling.
- 4
Brush the pak choi halves with remaining olive oil and season with salt and pepper, then place cut-side down on the grill.
Tip: Keep the leafy tops away from direct flame to prevent excessive charring.
- 5
Grill pak choi for 4-5 minutes per side until tender with charred edges but still retaining some firmness.
Tip: The pak choi should have light browning but not be completely wilted.
- 6
Transfer grilled kidney beans and pak choi to a serving platter and immediately pour the prepared sauce over both components while still warm.
Tip: The heat of the grilled vegetables helps the sauce coat them evenly.
- 7
Gently toss to combine and allow to sit for 2 minutes so flavors meld together.
Tip: Avoid excessive stirring to preserve the charred appearance of the vegetables.
- 8
Garnish with toasted sesame seeds and sliced green onions before serving immediately.
Tip: Toast sesame seeds in a dry pan for 1-2 minutes beforehand to enhance their nutty flavor.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.