Grilled Kidney Beans with Tomato
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe I've been making all summer that's become a real favorite. Grilled kidney beans with tomato is one of those dishes that feels fancy enough for company but comes together in under an hour with minimal fuss. The best part? Kidney beans are packed with fiber and protein, making this incredibly satisfying and budget friendly. Since everything cooks in about 25 minutes, it's perfect for weeknight dinners when you want something wholesome without spending hours in the kitchen. The combination of fresh basil, balsamic vinegar, and garlic transforms simple canned beans into something truly delicious.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 4 mediumroma tomatoes(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 8 leavesfresh basil(torn)
- 1 smallred onion(thinly sliced)
- 2 tablespoonsbalsamic vinegar
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½ teaspooncumin
- ¼ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the drained kidney beans dry with paper towels to help them develop a better char on the grill.
Tip: Dry beans grill better and won't steam; they'll get a nicer crust this way.
- 2
In a bowl, toss the kidney beans with 2 tablespoons of olive oil, half the minced garlic, cumin, paprika, salt, and black pepper. Mix gently until evenly coated.
Tip: Reserve the remaining oil and garlic for the tomatoes.
- 3
Place the kidney beans in a grill basket or on a flat grill sheet to prevent them from falling through the grates. Grill for 12-15 minutes, shaking the basket occasionally, until the beans are charred and crispy on the outside.
Tip: Listen for a gentle sizzle; if it's too quiet, your grill may not be hot enough.
- 4
While the beans are grilling, brush the tomato halves with the remaining 2 tablespoons of olive oil and season with a pinch of salt and pepper. Place them on the grill cut-side down for the last 8-10 minutes of the beans' cooking time.
Tip: Tomatoes only need 4-5 minutes per side to soften and caramelize without losing their structure.
- 5
Remove the grilled beans and tomatoes from the heat. In a serving bowl, combine the warm beans and tomatoes with the remaining minced garlic, sliced red onion, and torn basil.
Tip: Combining them while warm helps release the tomato juices and blend the flavors.
- 6
Drizzle the balsamic vinegar over the mixture and toss gently to combine. Taste and adjust seasoning as needed with additional salt and pepper.
Tip: The acidity of the vinegar brightens the dish and complements the smoky grilled flavors.
- 7
Serve warm or at room temperature as a side dish alongside grilled proteins or over fresh greens for a light meal.
Tip: This dish actually tastes even better the next day as the flavors continue to meld together.
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