Grilled Kidney Beans with Tomato

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 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. 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. 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. 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. 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. 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. 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.