Grilled Kidney Beans with Potato

Instructions

1. 1

   Preheat your grill to medium-high heat for 10 minutes. While heating, pat the drained kidney beans and potato cubes dry with paper towels to help them char better.

   Tip: Dry beans prevent steaming and allow for better caramelization on the grill.

2. 2

   In a large bowl, combine 3 tablespoons of olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Add the potato cubes and kidney beans, tossing until evenly coated with the spice mixture.

   Tip: Let the beans and potatoes sit in the marinade for 5 minutes to absorb the flavors.

3. 3

   Transfer the bean and potato mixture to a grill basket or metal skewer. Place on the hot grill and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and both ingredients have charred edges.

   Tip: Use a grill basket to prevent smaller items from falling through the grates.

4. 4

   Remove the grill basket from heat and transfer the contents to a serving bowl. While still warm, drizzle with fresh lime juice and the remaining 1 tablespoon of olive oil.

   Tip: Adding lime juice while hot allows the flavors to penetrate the beans and potatoes.

5. 5

   Fold in the diced red onion, jalapeño, and fresh cilantro, tossing gently to combine. Taste and adjust seasonings with additional salt and pepper if needed.

   Tip: Fresh herbs added at the end maintain their brightness and aroma.

6. 6

   Serve warm or at room temperature as a side dish or light main course. Pairs well with grilled proteins or as part of a plant-based meal.