Charred Lime Black Beans with Crispy Garlic & Cilantro
Ingredients
- 2 tablespoonolive oil
- 6 clovesgarlic
- 2 canblack beans (15 ounce)
- 1 candiced tomatoes (14.5 ounce)
- 1½ wholelime
- 1 teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro
- 2 wholescallion
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop 1/4 cup cilantro.
- 03
Slice 2 scallions.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add minced garlic and cook for 1 to 2 minutes, stirring often, until golden and fragrant.
- 02
Pour in both cans of black beans (with liquid) and the can of diced tomatoes. Stir in 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 03
Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until flavors meld and the liquid reduces slightly.
- 04
Squeeze juice from 1 to 1 1/2 limes into the pan and stir. Taste and adjust salt and lime juice as needed.
- 05
Top with chopped cilantro and sliced scallions. Serve as-is over rice, in a burrito bowl, or with warm tortillas on the side.
Spice Tips
For a smoky kick, add 1/2 teaspoon smoked paprika or a pinch of cayenne pepper to the pan along with the cumin. A dab of fresh hot sauce drizzled on top before serving adds heat without overpowering the lime brightness.
Serve over white or brown rice, or with warm tortillas. Leftovers reheat beautifully and keep for up to 3 days.