Charred-Cumin Pinto Beans with Crispy Onions and Lime
Ingredients
- 2 canspinto beans (15 oz each, drained and rinsed)
- 1 mediumyellow onion
- 4 clovesgarlic
- 1jalapeño
- 1 teaspooncumin seeds
- ½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 3 tablespoonolive oil
- 1lime
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 1 jalapeño (seed it first if you prefer less heat).
- 03
Chop 1/4 cup cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Slice the onion into thin rings, add to the pan, and cook 5–7 minutes, stirring occasionally, until golden and crispy at the edges. Transfer to a plate and set aside.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil and reduce heat to medium. Toast 1 teaspoon cumin seeds for 1 minute until fragrant. Add the minced garlic and sliced jalapeño; cook for 1 minute until the garlic is fragrant but not brown.
- 03
Add the drained pinto beans, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Stir well and cook for 4–5 minutes, stirring occasionally, until the beans are warmed through and start to stick slightly to the bottom of the pan (this develops flavor).
- 04
Squeeze the lime juice over the beans, stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper, and taste. Adjust seasoning as needed.
- 05
Transfer to a serving bowl or plates. Top with the crispy onions and a handful of chopped cilantro. Serve warm, with lime wedges if you like.
Spice Tips
For gentler heat, remove the jalapeño seeds and use only 1/8 teaspoon cayenne. For serious fire, keep the jalapeño seeds and add an extra pinch of cayenne or a dash of hot sauce at the end. A sprinkle of crispy bacon or cotija cheese makes this even more delicious if you're not vegan.