Cumin-Lime Kidney Beans with Charred Corn and Crispy Onions
Ingredients
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1½ cupfrozen corn
- 2 can (15 oz each)canned kidney beans (drained and rinsed)
- 1 can (14.5 oz)diced tomatoes
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1lime
- ·salt
- ·black pepper
- ·cilantro (fresh, optional)
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 medium yellow onion.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dice the onion and add half of it to the pan. Cook, stirring occasionally, until the onion softens and begins to brown, about 3–4 minutes. Set aside in a small bowl for garnish.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the remaining diced onion and minced garlic, stirring until fragrant, about 1 minute.
- 03
Increase heat to high. Add the frozen corn and cook, stirring often, until charred at the edges, about 3 minutes.
- 04
Stir in cumin and smoked paprika, cooking for 30 seconds.
- 05
Add drained kidney beans and canned diced tomatoes (with juice). Stir well.
- 06
Simmer over medium heat for 5–7 minutes, stirring occasionally, until flavors meld and the mixture thickens slightly.
- 07
Juice the lime and stir into the pan. Taste and adjust salt and pepper.
- 08
Serve topped with the reserved crispy onions and cilantro if using.
Spice Tips
For smoky depth, try ¼ teaspoon chipotle powder instead of paprika. For heat, add a pinch of cayenne or a diced jalapeño with the garlic. A splash of hot sauce at the end adds brightness and kick.
Serve with rice, torn tortillas, or a dollop of sour cream. Leftovers keep for 3 days in the fridge and freeze well.