Smoky Pinto Beans with Crispy Onions and Jalapeño
Ingredients
- 2 canspinto beans (15 ounce each)
- ·yellow onion
- ·jalapeño
- ·garlic
- 1 teaspoonsmoked paprika
- ¾ teaspooncumin
- 2 tablespoonvegetable oil
- ¾ cupchicken broth
- ·salt
- ·black pepper
- ·lime
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion into roughly 1/4-inch pieces.
- 02
Slice 1 jalapeño into thin rings, removing seeds if you prefer less heat.
- 03
Mince 2 cloves garlic.
- 04
Cut 1 lime into wedges for juice.
Method
- 01
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Once shimmering, add half the diced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften. Set aside on a paper towel to crisp as it cools (these become your crispy onion topping).
- 02
Add the remaining 1 tablespoon oil to the pan and reduce heat to medium. Add the remaining onion and minced garlic, stirring for about 1 minute until fragrant.
- 03
Stir in smoked paprika and cumin, cooking for 30 seconds to bloom the spices.
- 04
Drain and rinse both cans of pinto beans, then add them to the pan along with the chicken broth. Bring to a simmer, then reduce heat to medium-low.
- 05
Simmer for 8–10 minutes, stirring occasionally, until the beans are warm and the broth has reduced slightly. The beans should be creamy and cohesive but not mushy.
- 06
Season to taste with salt and black pepper. Stir in a squeeze of fresh lime juice (about 2 teaspoons).
- 07
Divide into bowls and top each with crispy onions, sliced jalapeño, and a small handful of fresh cilantro.
Spice Tips
For a deeper smokiness, add 1/2 teaspoon chipotle powder in adobo sauce instead of (or in addition to) the smoked paprika. For heat, leave the jalapeño seeds in or add a pinch of cayenne. A dollop of sour cream or avocado on top rounds out the richness.
Leftovers keep for up to 4 days in the fridge and reheat beautifully with a splash of water or broth. Serve alongside rice, cornbread, or warm tortillas for a complete meal.