Lime-Cilantro Pinto Beans with Crispy Shallots
Ingredients
- 2 cans (15 oz each)pinto beans (drained and rinsed)
- 1 largeshallot
- 3 clovesgarlic
- 1lime
- 3 tablespoonolive oil
- ½ teaspooncumin
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ cupfresh cilantro (loosely packed)
- 1 optionaljalapeño
- ½ cupvegetable broth
Prep
- 01
Thinly slice 1 large shallot into rings.
- 02
Mince 3 cloves garlic.
- 03
Roughly chop a handful of fresh cilantro.
- 04
If using jalapeño, thinly slice it into rings.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add crispy shallots and cook, stirring often, until deep golden brown and crunchy, 4–5 minutes. Transfer to a paper towel-lined plate and set aside.
- 02
In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant.
- 03
Add drained pinto beans, cumin, salt, and pepper. Stir in vegetable broth and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until warmed through and slightly thickened.
- 04
Squeeze juice from lime into the beans and stir. Taste and adjust salt and pepper as needed.
- 05
Transfer to a serving bowl or plates. Top generously with crispy shallots, fresh cilantro, and jalapeño slices if using.
Spice Tips
For warmth, stir in a pinch of smoked paprika or ground coriander. If you like heat, add a pinch of cayenne pepper or use a fresh serrano instead of jalapeño. A squeeze of hot sauce drizzled over the top also works beautifully.
Pairs wonderfully with warm tortillas or over rice. Leftovers keep for 3 days in the refrigerator.