Smoky Pinto Bean & Tomato Skillet with Crispy Cornbread Crumbles
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 4 clovesgarlic
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- 2 cans (15 oz each)canned pinto beans (drained and rinsed)
- 1 can (14.5 oz)canned diced tomatoes
- ½ cupvegetable broth
- ·salt
- ·black pepper
- 1 small piece or leftover muffincornbread (optional, for crumbles and serving)
- 1lime
- ¼ cup packedcilantro (optional, for garnish)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- 02
Add the minced garlic and cook for 30 seconds until fragrant. Stir in 1 teaspoon cumin and 3/4 teaspoon smoked paprika, cooking for another 30 seconds to bloom the spices.
- 03
Add the drained pinto beans, canned diced tomatoes with their juices, and 1/2 cup vegetable broth. Stir well, bring to a gentle simmer, and cook uncovered for 10–12 minutes, stirring occasionally, until the liquid reduces slightly and the flavors meld.
- 04
Taste and season with salt and black pepper to your preference. Squeeze in juice from 1 lime and stir to combine.
- 05
Divide between bowls and top with crushed cornbread crumbles (if using) and fresh cilantro. Serve hot, optionally with extra cornbread on the side for scooping.
Spice Tips
For warmth, stir in 1/4 teaspoon cayenne pepper with the cumin. For deeper smokiness, use 1 teaspoon smoked paprika instead of 3/4 teaspoon. A fresh squeeze of lime and handful of cilantro brighten the finish and are easy to adjust to taste.
Make this ahead: the skillet keeps well in the refrigerator for up to 3 days and reheats beautifully on the stovetop with a splash of broth to loosen it. No cornbread on hand? Crushed tortilla chips or crispy fried onions make a fine substitute for texture and crunch.