Spiced Kidney Beans with Lime & Cilantro
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 2 can (15 oz each)kidney beans (or freshly cooked)
- 1 can (14.5 oz)diced tomatoes
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1lime
- ½ cupcilantro
- ¼ mediumred onion
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/2 cup cilantro.
- 04
Dice 1/4 medium red onion.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 3 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Add 1 teaspoon cumin and 1/2 teaspoon smoked paprika. Stir and cook for 30 seconds until toasted.
- 04
Pour in both cans of kidney beans (drained and rinsed) and the can of diced tomatoes with their liquid. Stir well.
- 05
Bring to a simmer over medium heat and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 06
Remove from heat. Squeeze the lime juice over the beans and stir in most of the cilantro, reserving some for garnish.
- 07
Divide among bowls. Top with the raw diced red onion, remaining cilantro, and an extra squeeze of lime if desired. Serve warm.
Spice Tips
For more depth, add 1/2 teaspoon of chili powder or a pinch of cayenne. A dash of hot sauce at the table works too. If you prefer earthier notes, try 1/4 teaspoon of oregano alongside the cumin.