Crispy Cumin Kidney Beans with Charred Tomatoes and Lime
Ingredients
- 2 cans (15 oz each)canned kidney beans
- 1½ poundscherry tomatoes
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 tablespooncumin seeds
- 1 teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1 wholelime
- 3 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro
- ¼ cupcotija cheese or feta (optional)
Prep
- 01
Dice 1 medium yellow onion into roughly 1/2-inch pieces.
- 02
Mince 4 cloves garlic.
- 03
Halve about 1.5 pounds cherry tomatoes (or leave whole if very small).
- 04
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the cumin seeds and toast for 30 seconds until fragrant.
- 02
Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and starting to brown.
- 03
Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices bloom and smell aromatic.
- 04
Drain and rinse the kidney beans, then add them to the skillet. Stir well to coat with the spices. Cook for 2 minutes.
- 05
Push the bean mixture to the edges of the skillet. Add the remaining 1 tablespoon olive oil to the center, then add the cherry tomatoes in a single layer. Let them sit undisturbed for 4 minutes to char and blister.
- 06
Toss the tomatoes with the beans and onion. Continue cooking for 3 to 4 minutes, stirring gently, until the tomatoes begin to burst and release their juices.
- 07
Remove from heat. Squeeze the lime juice over everything, then taste and adjust salt and pepper as needed.
- 08
Transfer to a serving bowl or plates. Top with chopped cilantro and crumbled cotija cheese if desired. Serve warm.
Spice Tips
The recipe has a gentle baseline heat. For more punch, increase the cayenne to 1/2 teaspoon or add a diced jalapeño with the garlic. For deeper smokiness, use 1 1/2 teaspoons smoked paprika. A splash of hot sauce (Cholula, Tabasco, or similar) stirred in at the end also works beautifully.
Serves well over rice, with crusty bread, or spooned into tortillas. Make it vegan by omitting the cheese. The charred tomatoes are key to the flavor — don't skip letting them sit undisturbed in the hot pan.