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
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a large skillet over medium. Add garlic and jalapeño, cook 60 seconds until fragrant.
Step 2
Pour in pinto beans, broth, and cumin. Simmer 12–15 minutes, stirring occasionally, until thick and creamy.
Step 3
Increase heat to medium-high. Stir constantly for 3–4 minutes until the bottom starts to crisp and brown.
Step 4
Remove from heat. Drizzle chili oil over the top, squeeze lime juice across, scatter cilantro.
Step 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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