40 minutes
A delightful and hearty skillet dinner featuring black beans, lime, peppers, and topped with crema and pickled onions.
Lime Zest, fresh
0 zest
Garlic Clove, grated or minced
each
cups
teaspoons
Lime Juice, fresh
tablespoons
Red Onion, thinly sliced
each
teaspoons
tablespoons
Yellow Onion, diced
each
Cubanelle Peppers, seeded and diced
each
Jalapeño, seeded and finely chopped
each
teaspoons
teaspoons
Cooked Black Beans, rinsed and drained
cups
Diced Tomatoes, with juices
0 oz
Avocado, diced
each
to taste
1. Prepare the Crema
Combine the lime zest, grated garlic, sour cream or Greek yogurt, and a pinch of salt in a small bowl. Mix until smooth and set aside.
2. Pickle the Onions
In another small bowl, mix the lime juice, red onion slices, sugar, and ¼ teaspoon salt. Let this mixture sit while you prepare the beans to allow the onions to soften and absorb the tangy flavors.
3. Sauté Vegetables
Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion, cubanelle peppers, and jalapeño. Sauté for about 10-12 minutes until the vegetables are soft and fragrant.
4. Add Spices and Garlic
Add the garlic, oregano, and chili powder to the skillet. Stir for 1-2 minutes, allowing the spices' aromatic oils to release.
5. Simmer Black Beans and Tomatoes
Stir in the black beans, diced tomatoes with their juices, and water. Simmer for about 20 minutes, until the flavors have melded and the sauce has thickened slightly. Season with salt if needed.
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