Recipe Contributed By Two Peas and Their Pod
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Black Bean Skillet Dinner
servings
Ingredients
Lime Crema:
- lime zest, zest of one
- 1 clove garlic, minced
- 1 cup yogurt, Greek, plain; or sour cream (use dairy free if desired)
- pinch salt, kosher
Pickled Onions:
- 1 lime juice, juice of 1 lime
- 1 small onion, red; very thinly sliced
- 1 tsp sugar, granulated
- 1/4 tsp salt, kosher
Beans:
- 1 1/2 tbsp olive oil
- 1 small onion, yellow; diced
- 1/2 bell pepper, red; seeded and diced
- 1/2 bell pepper, green; seeded and diced
- 1 small jalapeno pepper, seeded and finely chopped
- 1 clove garlic, minced
- 2 tsp oregano, dried
- 1 tsp chili powder
- 2 15 oz cans black beans, rinsed and drained
- 1 15 ox can tomatoes, diced, with their juices
- 1 tsp salt, kosher
- toppings, Sliced avocado, fresh cilantro leaves - for serving
Instructions
Lime Crema:
- In a small bowl, combine the lime zest, garlic, and Greek yogurt. Season with a pinch of salt. Set aside.
Pickled Onions:
- In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixtures stand while you prepare the beans.
Beans:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, 10-12 minutes. Stir in the garlic, oregano, and chili powder. Cook for 1-2 minutes. Stir in the black beans, tomatoes with juices, 2/3 cup water, and salt. Reduce the heat to medium and simmer until the mixture has thickened, about 20 minutes. Taste and add more salt, if needed.
- Serve the beans over rice or quinoa with sliced avocado, cilantro, the lime crema, and pickled onions.
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