Black Beans with Lime, Cilantro & Charred Jalapeño
Ingredients
- 2 cansblack beans (15 ounces each, drained and rinsed)
- 2jalapeño
- 2lime
- ·cilantro
- 3 clovesgarlic
- 3 tablespoonolive oil
- ¾ teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Cut 2 jalapeños in half lengthwise and remove seeds if you prefer less heat.
- 02
Juice 2 limes.
- 03
Mince 3 cloves garlic.
- 04
Roughly chop a handful of fresh cilantro for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Char the 2 halved jalapeños cut-side down, about 3-4 minutes per side until blistered and softened. Set aside.
- 02
In the same skillet, add the remaining 2 tablespoons olive oil and cook the minced garlic over medium heat for 30 seconds until fragrant.
- 03
Add the drained black beans, cumin, salt, and black pepper. Stir well and cook for 4-5 minutes, stirring occasionally, until warmed through and slightly reduced.
- 04
Slice the charred jalapeños and return them to the skillet.
- 05
Squeeze the juice from both limes into the beans and stir. Taste and adjust seasoning with salt or pepper.
- 06
Serve warm, topped with a generous handful of fresh cilantro and lime wedges on the side.
Spice Tips
For deeper heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the beans. For a smoky note, try smoked paprika instead of or alongside the cumin. A splash of hot sauce stirred in at the end adds another layer of kick.
This dish comes together in under 20 minutes. Serve on its own, as a side, or over rice or with warm tortillas. Leftovers keep refrigerated for up to 4 days.