Ranchero Beans with Smoked Paprika and Lime

Ingredients

• 1 15-oz can Canned pinto beans (drained and rinsed)
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/4 tsp Dried oregano(optional)
• 1 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 2 tbsp Water(optional)

Instructions

1. 1

   Prep (10 minutes): Drain and rinse the beans. Mince the garlic and zest the lime if using.

2. 2

   Cook (25 minutes): In a small saucepan, warm the olive oil over medium heat. Add garlic and cook for 30–60 seconds until fragrant.

3. 3

   Cook (25 minutes): Stir in smoked paprika, cumin, and oregano (if using). Cook for 30 seconds, then add beans and water (if using). Simmer gently for 15–18 minutes, stirring occasionally.

4. 4

   Cook (25 minutes): Mash a few spoonfuls of beans against the side of the pan to thicken. Stir in lime juice and lime zest (if using), then season with salt and black pepper to taste. Simmer 2–3 minutes more and serve.