Black Beans with Lime, Cilantro & Crispy Shallots
Ingredients
- 2 cans (15 oz each)black beans (or about 3 cups cooked)
- 2 mediumshallots
- 2lime
- ½ cupcilantro
- 1jalapeño
- 3 tablespoonolive oil
- 2 clovesgarlic
- ½ teaspooncumin
- ·salt
- ·black pepper
Prep
- 01
Peel and thinly slice 2 medium shallots.
- 02
Mince 2 cloves garlic.
- 03
Chop a handful of cilantro (about 1/2 cup).
- 04
Slice 1 jalapeño into thin rings, removing seeds if you prefer less heat.
- 05
Cut 2 limes into halves.
- 06
Drain and rinse 2 cans black beans.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced shallots and cook for 4–5 minutes, stirring often, until golden and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Cook for about 30 seconds until fragrant.
- 03
Add the drained black beans and cumin. Stir and cook for 3–4 minutes until warmed through.
- 04
Remove from heat. Squeeze in the juice of both limes and fold in the chopped cilantro and jalapeño. Taste and adjust seasoning with salt and pepper.
- 05
Transfer to a serving bowl and top with the crispy shallots. Serve warm or at room temperature, with lime wedges on the side.
Spice Tips
For a richer warmth, add 1/4 teaspoon smoked paprika or a pinch of chili powder when you add the cumin. For more heat, increase the jalapeño or add a few red pepper flakes. A splash of hot sauce at the end also works beautifully.
Serve as a side dish, over rice, or as a base for grain bowls. Leftovers keep refrigerated for up to 3 days; reheat gently on the stovetop.