Cumin-Braised Beef and Pinto Beans with Charred Onions
Ingredients
- 1 poundground beef
- 2 cans (15 oz each)pinto beans
- 1yellow onion
- 3 clovesgarlic
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1 cupbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- ·kosher salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion into rough 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until deeply browned at the edges, about 5 to 6 minutes. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Brown the ground beef over medium-high heat, breaking it up as it cooks, until no pink remains, about 4 to 5 minutes. Drain excess fat if needed.
- 03
Stir in the minced garlic, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
- 04
Add the tomato paste and stir well, coating the beef. Cook for 1 minute.
- 05
Pour in the beef broth and add the drained and rinsed beans. Return the charred onions to the skillet.
- 06
Bring to a simmer, reduce heat to medium-low, and cook uncovered for 8 to 10 minutes, stirring occasionally, until the sauce is slightly thickened and flavors meld.
- 07
Taste and season with salt and black pepper to your preference. Serve hot, optionally with rice, cornbread, or crusty bread.
Spice Tips
For extra warmth, add 1/4 teaspoon cayenne pepper. A squeeze of fresh lime juice just before serving brightens the dish. A dollop of sour cream or a sprinkle of chopped cilantro makes a nice finish.
Leftovers keep well in the refrigerator for up to 3 days and taste even better reheated. You can swap the pinto beans for black beans or kidney beans if you prefer.