Cumin-Braised Pinto Beans with Crispy Garlic Toast
Ingredients
- 2 cans (15 oz each)pinto beans (drained and rinsed)
- 1 mediumyellow onion
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1 can (14.5 oz)diced tomatoes
- 1 cupchicken broth
- ·salt
- ·black pepper
- 4 slicesbread (crusty or sourdough)
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic (you'll use 3 for the toast and 1 for brushing).
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat.
- 02
Add diced onion and cook for 5 minutes until soft and fragrant.
- 03
Stir in cumin and smoked paprika, cook for 1 minute until fragrant.
- 04
Pour in drained pinto beans, diced tomatoes with their liquid, and chicken broth. Stir well.
- 05
Bring to a simmer, then reduce heat to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the beans are tender and the broth has thickened slightly. Season with salt and pepper to taste.
- 06
While the beans simmer, brush bread slices with remaining 1 tablespoon olive oil. Toast in a skillet over medium-high heat for 2–3 minutes per side until golden and crispy. Rub each slice with a minced garlic clove while still warm.
- 07
Ladle beans into bowls, top with fresh cilantro, and serve with garlic toast on the side.
Spice Tips
For warmth, add 1/4 teaspoon chili powder or a pinch of cayenne to the spice blend. If you prefer more depth, swap half the cumin for ground coriander. A squeeze of lime juice at the table brightens everything.
For extra richness, stir in a dollop of sour cream or crema at the end. Leftovers keep 3 days refrigerated and taste even better reheated.