Grilled Kidney Beans with Pumpkin

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.