Crispy Pinto Bean Skillet with Chili Oil
Stovetop pinto beans simmered until creamy, then crisped up in a skillet with garlic, jalapeño, and a drizzle of hot chili oil. Serve with lime, cilantro, and crusty bread for dipping.
- Total time
- 28 min
- Servings
- 4
- Calories
- 240
- Protein
- 8g
Ingredients
- 2 cans (15 oz each), drained and rinsed canned pinto beans
- 4 cloves, minced garlic
- 1 medium, sliced thin jalapeño
- 1 cup vegetable broth
- 3 tbsp chili oil
- 1 whole lime
- ¼ cup, chopped cilantro
- ½ tsp cumin
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium. Add garlic and jalapeño, cook 60 seconds until fragrant.
- 2
Pour in pinto beans, broth, and cumin. Simmer 12–15 minutes, stirring occasionally, until thick and creamy.
- 3
Increase heat to medium-high. Stir constantly for 3–4 minutes until the bottom starts to crisp and brown.
- 4
Remove from heat. Drizzle chili oil over the top, squeeze lime juice across, scatter cilantro.
- 5
Serve hot with extra lime wedges and crusty bread for scooping.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon
- can opener
- colander
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