Cumin Garlic Pinto Beans
An essential 10 minute method to upgrade canned beans.
By Ethan ChlebowskiI pretty much make these beans once a week. When pinto beans are salted well, paired with toasted garlic and cumin seeds, they are truly addictive. Eat them as a side or use them as a spread for sandwiches, tacos, or burritos.
Ethan Chlebowski
Ingredients
The aromatics
- cooking oil15 ga spoonful
- garlic, smashed2 cloves
- cumin seeds3 ga sprinkle
The beans
- pinto beans800 g1 28 oz can
Flavor adjusters
- saltto taste
- lime juiceto taste
- lime zesta sprinkle
Method
Step 1: Bloom the aromatics
Set a pan over medium heat and add the oil. Once hot, add the cumin seeds and garlic cloves. until fragrant but not burning, about 30 seconds.
Step 2: Simmer & smash the beans
Add the pinto beans and their liquid to the pan with a large salt pinch. Stir and bring to a . Using a fork or potato masher, partially mash the beans to your desired consistency.
Step 3: Adjust & finish
Once the beans have to your desired consistency, turn off the heat. Taste them! Add salt as needed.
Then, add a splash of lime juice for acidity and grate some zest from the same lime. Taste and add more if desired.
Serve as a side or use as a spread. These keep well in the fridge.
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