Cilantro-Lime Pinto Beans with Crispy Shallots
Ingredients
- 2 cans (15 oz each)pinto beans (drained and rinsed)
- 2 mediumshallots
- 3 clovesgarlic
- 1lime
- 1jalapeño
- ½ cup packedfresh cilantro
- 3 tablespoonolive oil
- ¾ teaspooncumin
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ cupvegetable broth
Prep
- 01
Thinly slice 2 medium shallots.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 jalapeño, seeds optional depending on heat preference.
- 04
Roughly chop 1/2 cup packed fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced shallots in a single layer and cook without stirring for 3–4 minutes until golden and crispy on one side. Stir and cook another 1–2 minutes until browned throughout. Transfer to a paper towel and set aside.
- 02
In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Add minced garlic and jalapeño and cook for 30 seconds until fragrant.
- 03
Add the drained pinto beans, cumin, salt, and black pepper. Stir to coat, then pour in the vegetable broth. Bring to a gentle simmer and cook for 5 minutes to meld the flavors.
- 04
Remove from heat. Squeeze the lime juice over the beans and stir in the chopped cilantro. Taste and adjust salt if needed.
- 05
Transfer to a serving bowl and top with the crispy shallots. Serve warm with tortillas, rice, or over greens.
Spice Tips
For more heat, keep the jalapeño seeds or add a pinch of cayenne pepper. If you prefer mild, use half a jalapeño with seeds removed. A splash of hot sauce stirred in at the end adds smoky depth; habanero or chipotle work beautifully.