Grilled Kidney Beans with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the drained kidney beans dry with paper towels to remove excess moisture, which helps them char nicely.

   Tip: Dry beans grill better and develop a superior crust without steaming.

2. 2

   Toss the kidney beans with 2 tablespoons of olive oil, smoked paprika, sea salt, and black pepper in a bowl until evenly coated.

   Tip: Use a grill basket or skewer the beans to prevent them from falling through the grates.

3. 3

   Place beans on the preheated grill for 12-15 minutes, stirring occasionally, until they develop charred spots and a nutty aroma emerges.

   Tip: Listen for a slight crackling sound—this indicates ideal caramelization.

4. 4

   While beans are grilling, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced red onion and cook for 3-4 minutes until softened.

5. 5

   Add minced garlic to the skillet and sauté for 1 minute until fragrant, then add spinach in batches, stirring until completely wilted.

   Tip: Don't overcrowd the pan; add spinach gradually as each batch wilts.

6. 6

   Season the spinach mixture with lemon juice, salt, and pepper to taste. Remove from heat and set aside.

7. 7

   Toast panko breadcrumbs in a small dry skillet over medium-low heat for 3-4 minutes, stirring frequently, until golden and fragrant.

   Tip: Watch carefully to prevent burning; breadcrumbs brown quickly.

8. 8

   Transfer grilled kidney beans to the spinach mixture and gently fold together. Top with toasted panko breadcrumbs and red pepper flakes if desired, then serve immediately.

   Tip: Serve warm for the best flavor and texture contrast between crispy beans and silky spinach.