Charred Lime Black Beans with Crispy Garlic
Ingredients
- 2 cans (15 oz each)black beans (or 3 cups cooked)
- 3 tablespoonolive oil
- 6 clovesgarlic
- 1jalapeño
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- 2lime
- ¼ teaspoonred pepper flakes
- 1 to tastesalt and black pepper
- ¼ cupcilantro
Prep
- 01
Mince 6 cloves garlic.
- 02
Dice 1 jalapeño, removing seeds if you prefer less heat.
- 03
Cut 2 limes in half for juicing, and reserve wedges for serving.
- 04
Roughly chop a handful of cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then add diced jalapeño and cook for 1 minute.
- 02
Stir in cumin, smoked paprika, and red pepper flakes. Toast for 30 seconds.
- 03
Drain and rinse the black beans, then add to the skillet. Stir well to coat with the spiced oil. Cook for 3–4 minutes, stirring occasionally, until the beans are hot and beginning to brown slightly at the edges.
- 04
Squeeze in the juice of both limes and stir to combine. Taste and adjust salt and pepper.
- 05
Transfer to a serving bowl. Drizzle with remaining 1 tablespoon olive oil, scatter cilantro on top, and serve with lime wedges, rice, or warm tortillas.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For a smoky kick, swap the smoked paprika for 1/2 teaspoon chipotle powder mixed with a pinch of adobo sauce. A dollop of crema or sour cream cools and balances the spice beautifully.
For a heartier dish, serve over rice or with warm flour tortillas. Leftovers keep refrigerated for 3 days and taste even better the next day as flavors meld.