Grilled Kidney Beans with Sweet Potato

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the drained kidney beans dry with paper towels to help them brown properly on the grill.

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

2. 2

   Toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper in a large bowl until evenly coated.

   Tip: Keep the potato pieces roughly the same size for even cooking.

3. 3

   Spread sweet potato cubes on a grill basket or cast iron skillet and place on the grill. Cook for 15-18 minutes, stirring occasionally, until tender and caramelized on the edges.

   Tip: A grill basket prevents small pieces from falling through the grates.

4. 4

   In a separate bowl, toss kidney beans with 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper.

   Tip: Don't over-season the beans as they will take on additional flavors from the grill.

5. 5

   When the sweet potatoes are nearly done, push them to the side of the grill basket and add the oiled kidney beans. Grill for 8-10 minutes, stirring frequently, until the beans develop charred spots.

   Tip: Listen for a satisfying sizzle when the beans hit the hot grill surface.

6. 6

   Meanwhile, prepare the cilantro-lime dressing by whisking together lime juice, 2 tablespoons olive oil, minced jalapeño, red onion, and chopped cilantro. Season with salt and pepper to taste.

   Tip: Make this dressing while the vegetables grill to save time.

7. 7

   Lightly oil the tortilla strips and grill them for 2-3 minutes on a clean section of the grill until crispy and golden, stirring frequently to prevent burning.

   Tip: Watch the tortilla strips carefully as they can char quickly.

8. 8

   Transfer the grilled kidney beans and sweet potatoes to a serving platter, drizzle generously with the cilantro-lime dressing, and top with crispy tortilla strips. Serve immediately while warm.

   Tip: The warm vegetables absorb the dressing beautifully for maximum flavor impact.