Grilled Kidney Beans with Parsnip

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While it heats, pat the kidney beans dry with paper towels to remove excess moisture, which helps them crisp up during grilling.

   Tip: Dry beans grill better and develop a better crust. Don't skip this step.

2. 2

   In a large bowl, toss the kidney beans and parsnip planks with 3 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

   Tip: Make sure the spices distribute evenly for consistent flavor throughout.

3. 3

   Lightly oil the grill grates with the remaining olive oil. Place the parsnip planks directly on the grill in a single layer and cook for 5-6 minutes per side until golden brown with char marks.

   Tip: Don't move them too much—let them sit to develop a caramelized exterior.

4. 4

   In a separate grilling basket or on a piece of perforated foil, add the kidney beans and place on the grill alongside the parsnips for the remaining cook time, shaking occasionally, until they develop light char spots.

   Tip: Using a grill basket prevents the smaller beans from falling through the grates.

5. 5

   Meanwhile, prepare the dressing by combining the minced garlic, jalapeño, red onion, lime juice, and vegetable broth in a small bowl.

   Tip: This can be made while the vegetables grill to save time.

6. 6

   Remove the parsnips and beans from the grill and transfer to a serving platter. Pour the lime-cilantro mixture over the top and toss gently to combine.

   Tip: The warm vegetables will absorb the dressing flavors better than cool ones.

7. 7

   Finish with a generous handful of fresh chopped cilantro and a final squeeze of lime juice. Taste and adjust seasoning as needed with additional salt and pepper.

   Tip: Fresh cilantro added at the end provides a bright, herbal note that complements the smokiness perfectly.