We recently had Jake’s dad over for dinner and we were having some of Jake’s smoked ham. I’m usually in charge or appetizers and sides and decided on this bean dish. Unlike most of my other recipes, I actually found this in my Bon Apetit magazine. I really liked this side and it had a unique flavor. However, I should have realized that it very much has a latin foods flavor, especially with the cilantro and lime. I would definitely make this again and probably double the recipe.
Here’s what you’ll need:
- One 28 oz can of pinto beans, drained
- 4 garlic cloves, thinly sliced
- 2 medium shallots (finely chopped)
- 1 small buch of cilantro, steps finely chopped and separated from leaves coarsely chopped
- 2 Tbsp butter
- 1 lime – you will need zest and the juice
- 3/4 cup water
- Salt and pepper, to taste
First, cook the shallots, garlic, and cilantro stems in a saucepan on medium heat with a bit of oil. (You’ll notice in my photo that I have some cilantro leaves at this step. That was my mistake for not separating the stems and leaves to start with. It all turned out A-OK, though!)
Once contents of the saucepan are softened a bit, add the beans, butter, and 3/4 cup water. Stir together and bring to a simmer. Continue to cook for about 10 minutes, stirring occassionally.
Finally, remove the saucepan from the heat and stir in the cilantro leaves, lime zest, and lime juice.
Give it a taste and add salt and pepper, as desired.
In the end, you’ll end up with sort of a thicker paste-like bean. I imagine you could thin it out a bit by adding more water or lime juice.
I hope that you enjoy this twist on a bean side dish!