Grilled Kidney Beans with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall recipes because it brings together two humble ingredients that taste absolutely wonderful when kissed by heat. Kidney beans are packed with protein and fiber, making them incredibly satisfying and great for keeping you full longer. What I love most about this dish is how quick it comes together in just under an hour, and the ingredients are affordable pantry staples you probably already have on hand. The smoky paprika and warm spices create this cozy depth of flavor that feels fancy enough for guests but simple enough for a weeknight dinner. Trust me, once you try grilled pumpkin and beans together, you'll be making this recipe all season long.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and patted dry)
- 1 poundpumpkin(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 3garlic cloves(minced)
- 1red onion(cut into wedges)
- 2 tablespoonsbalsamic vinegar
- 2 sprigsfresh thyme
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonmaple syrup
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a gas grill, preheat for 10 minutes; charcoal should be white-hot and ready.
- 2
In a large bowl, combine the drained kidney beans, pumpkin cubes, minced garlic, and red onion wedges.
Tip: Pat the beans very dry with a kitchen towel to help them get crispy on the grill.
- 3
In a small bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper until combined.
Tip: Reserve 1 tablespoon of this mixture separately for finishing the dish.
- 4
Pour the spice mixture over the bean and pumpkin mixture and toss gently until everything is evenly coated.
Tip: Use your hands if needed to ensure every piece gets coated with the spices.
- 5
Transfer the mixture to a grill basket or thread onto skewers, keeping pieces relatively close together so they don't fall through the grates.
Tip: If using skewers, soak wooden ones in water for 30 minutes beforehand.
- 6
Place the grill basket on the hot grill and cook for 12-15 minutes, stirring occasionally with a wooden spoon, until the beans are slightly charred and the pumpkin is tender.
Tip: Listen for sizzling sounds; if it stops, your grill may not be hot enough.
- 7
In a small bowl, whisk together balsamic vinegar and maple syrup with the reserved spice mixture.
Tip: This glaze adds depth and a subtle sweetness to balance the smoky flavors.
- 8
Remove the grilled mixture from the heat and transfer to a serving platter, then drizzle with the balsamic maple glaze and top with fresh thyme.
Tip: Serve immediately while still warm for the best flavor and texture.
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