Cumin-Lime Black Beans with Crispy Garlic and Cilantro
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 1yellow onion
- 1 teaspooncumin
- 2 cansblack beans (15 ounce each)
- ¾ cupchicken broth
- 1lime
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro (fresh)
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 medium yellow onion.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. When shimmering, add minced garlic and cook for 30 seconds until fragrant.
- 02
Add diced onion and cumin, stirring occasionally, until the onion softens and edges begin to brown, about 4 minutes.
- 03
Drain and rinse the black beans, add them to the skillet along with chicken broth. Bring to a simmer.
- 04
Simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly and beans are heated through.
- 05
Squeeze in the lime juice, then taste and adjust salt and pepper. If the beans are too thick, add water 1 tablespoon at a time.
- 06
Remove from heat and stir in fresh cilantro. Serve immediately, drizzled with olive oil if desired.
Spice Tips
For warmth, add 1/4 teaspoon ground chipotle powder or smoked paprika. For heat, stir in a pinch of cayenne or a few red pepper flakes. A dollop of sour cream or crema on top adds cooling richness.