Cilantro Lime Pinto Beans with Charred Jalapeño
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 1jalapeño
- 3 clovegarlic
- 2 can (15 oz each)pinto beans (or cooked dried beans)
- 1 cupvegetable broth
- 1lime
- ½ cup packedcilantro
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop approximately 1/2 cup packed cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the charred jalapeño and cook, turning occasionally, until the skin blisters and blackens on all sides, about 4 minutes. Transfer to a plate.
- 02
In the same skillet, add the diced onion and cook until softened and lightly golden, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the pinto beans and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes until the broth reduces slightly and flavors meld.
- 04
Slice the charred jalapeño into rings, discarding the stem. Juice the lime into the skillet, then stir in the sliced jalapeño and chopped cilantro. Season with salt and black pepper to taste.
- 05
Simmer for 2 more minutes, then serve warm or at room temperature as a side, light main, or bowl base.
Spice Tips
For mild heat, seed the jalapeño before charring. For more punch, leave seeds in or add a pinch of cayenne powder. A splash of hot sauce or a few red pepper flakes at the end also work well if you want extra kick.