Grilled Black Beans with Watercress

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering.

   Tip: Use cast iron for the best char and heat retention.

2. 2

   Add drained black beans to the hot pan and spread into an even layer. Don't stir for 4-5 minutes, allowing the beans to develop a crispy, charred exterior.

   Tip: The beans will stick initially but will release once properly charred.

3. 3

   Stir the beans and cook for another 3-4 minutes until approximately 30% of the beans have a dark, caramelized surface.

   Tip: Some beans breaking apart is perfectly fine and adds texture.

4. 4

   Push beans to the side of the pan and add minced garlic and jalapeño to the empty space with remaining oil. Toast for 1 minute until fragrant.

   Tip: Keep garlic moving to prevent burning.

5. 5

   Sprinkle cumin and smoked paprika over the beans and stir everything together. Cook for 1 minute to bloom the spices.

   Tip: Blooming spices in fat releases their full aromatic potential.

6. 6

   Remove from heat and immediately toss in fresh watercress, lime juice, red onion, and cilantro until watercress is lightly wilted but still maintains some crunch.

   Tip: The residual heat will soften the watercress without cooking it completely.

7. 7

   Toast tortilla strips in the pan over medium heat for 2-3 minutes until golden and crispy, then set aside on a paper towel.

   Tip: Tortilla strips provide textural contrast and can be added just before serving to maintain crispness.

8. 8

   Season the bean mixture with sea salt and black pepper to taste, then transfer to a serving bowl and top with crispy tortilla strips just before serving.