Skillet Beef and Pinto Beans with Charred Onions
Ingredients
- 1 poundground beef
- 2 cans (15 oz each)pinto beans
- 1 largeyellow onion
- 3 clovesgarlic
- 2 tablespoonstomato paste
- 1 cupbeef broth
- 2 tablespoonsolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- 1lime
Prep
- 01
Dice 1 large yellow onion into 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 ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5 minutes. Transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion and cook over medium-high heat, stirring occasionally, until the edges are dark golden and charred, about 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 03
Stir in the tomato paste and cook for 1 minute, then add the cumin and smoked paprika. Return the beef to the skillet and stir to combine.
- 04
Drain and rinse the pinto beans, then add them to the skillet along with 1 cup beef broth. Stir well, bring to a simmer, and cook for 5–7 minutes until the flavors meld.
- 05
Season to taste with salt and black pepper. Squeeze fresh lime juice over the top just before serving.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or a pinch of red pepper flakes. A dash of hot sauce at the table works too. Fresh cilantro or jalapeños brighten the finish.
Serve over rice, with a dollop of sour cream, and a sprinkle of fresh cilantro if you have it on hand. Leftovers keep well in the fridge for 3 days and reheat beautifully.