Melissa Clark's Black Bean Skillet Dinner
Thursday - January 7, 2021 12:52 am ,
Category : RECIPES
Ingredient:
For the crema:
Finely grated zest of 1 lime
1 garlic clove, grated or minced
1 cup Greek yogurt or sour cream
For the pickled onions:
Juice of 1 lime
1 small red onion, very thinly sliced
1 tsp sugar
1/4 tsp salt
For the beans:
1 1/2 tbsp extra-virgin olive oil
1 small yellow onion, diced
1 small jalapeño, seeded & finely chopped
1 garlic clove, grated or minced
2 tsp dried oregano
1 tsp chili powder
3 cups cooked black beans, if canned, rinsed and drained
1 15-ounce can diced tomatoes, with their juices
1 tsp kosher salt, plus more if needed
Method:
to serve: avocado, cilantro, toasted pepitas, rice, lime wedges
Make the crema: In a small bowl, combine the lime zest, garlic, and yogurt. Season with the pinch of salt.
Make the pickled onion: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixture stand while you prepare the beans.
Cook the beans: Heat the olive oil in a large skillet over medium-high heat. Add the onion, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, a few minutes. Stir in the garlic, oregano, and chili powder, and saute until the mixture smells garlicky, 1 to 2 minutes. Then stir in the black beans, tomatoes and juices, 2/3 cup of water, and the salt. Reduce the heat to medium and simmer for a few minutes, until the mixture has thickened a bit, ten minutes or so.
To serve, spoon the beans into individual warmed bowls (over rice if you like). Top them with sliced avocado, dollops of the crema, pickled onions, cilantro, and pepitas.
For the crema:
Finely grated zest of 1 lime
1 garlic clove, grated or minced
1 cup Greek yogurt or sour cream
For the pickled onions:
Juice of 1 lime
1 small red onion, very thinly sliced
1 tsp sugar
1/4 tsp salt
For the beans:
1 1/2 tbsp extra-virgin olive oil
1 small yellow onion, diced
1 small jalapeño, seeded & finely chopped
1 garlic clove, grated or minced
2 tsp dried oregano
1 tsp chili powder
3 cups cooked black beans, if canned, rinsed and drained
1 15-ounce can diced tomatoes, with their juices
1 tsp kosher salt, plus more if needed
Method:
to serve: avocado, cilantro, toasted pepitas, rice, lime wedges
Make the crema: In a small bowl, combine the lime zest, garlic, and yogurt. Season with the pinch of salt.
Make the pickled onion: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixture stand while you prepare the beans.
Cook the beans: Heat the olive oil in a large skillet over medium-high heat. Add the onion, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, a few minutes. Stir in the garlic, oregano, and chili powder, and saute until the mixture smells garlicky, 1 to 2 minutes. Then stir in the black beans, tomatoes and juices, 2/3 cup of water, and the salt. Reduce the heat to medium and simmer for a few minutes, until the mixture has thickened a bit, ten minutes or so.
To serve, spoon the beans into individual warmed bowls (over rice if you like). Top them with sliced avocado, dollops of the crema, pickled onions, cilantro, and pepitas.
