Grilled Kidney Beans with Pea

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F, and lightly oil the grate to prevent sticking.

   Tip: If using a grill pan indoors, preheat it over medium-high heat for 3-4 minutes until hot.

2. 2

   In a large bowl, combine the drained kidney beans, thawed peas, bell pepper chunks, and red onion rings.

   Tip: Pat the kidney beans dry with paper towels to help them char better on the grill.

3. 3

   In a small bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and black pepper.

   Tip: Taste the dressing and adjust seasonings to your preference before tossing with vegetables.

4. 4

   Pour the dressing over the bean and vegetable mixture, gently tossing to coat everything evenly.

   Tip: Let the mixture sit for 5-10 minutes to allow flavors to meld before grilling.

5. 5

   Transfer the bean mixture to a grill basket or skewer arrangement, keeping the peas contained (consider using a grill mesh or vegetable skewers for the smaller peas).

   Tip: If peas fall through, you can thread them onto soaked wooden skewers to keep them from dropping into the coals.

6. 6

   Place the grill basket over the medium-high heat and cook for 8-10 minutes, shaking or stirring occasionally, until the beans are lightly charred and the onions are tender and caramelized.

   Tip: Listen for a slight sizzle and watch for golden char marks—this adds delicious smoky flavor.

7. 7

   Remove from the grill and transfer the entire mixture to a serving bowl.

   Tip: Be careful as the grill basket and vegetables will be extremely hot.

8. 8

   Stir in the fresh cilantro and jalapeño if using, then taste and adjust salt and lime juice as needed.

   Tip: A squeeze of fresh lime just before serving brightens all the flavors beautifully.