Roasted Black Beans with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the cassava cubes dry with paper towels to remove excess moisture.

   Tip: Drying the cassava helps it crisp up better during roasting.

2. 2

   In a large bowl, toss the cassava cubes with 2 tablespoons of olive oil, half the salt, and a pinch of pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.

   Tip: Don't skip stirring midway—this ensures even browning on all sides.

3. 3

   While cassava roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced red onion for 3-4 minutes until softened.

4. 4

   Add the minced garlic and jalapeño to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.

5. 5

   Stir in the smoked paprika and ground cumin, cooking for 30 seconds to bloom the spices and release their flavors.

6. 6

   Add the drained black beans to the skillet along with the remaining salt and black pepper. Stir gently and cook for 4-5 minutes until the beans are heated through.

   Tip: Don't overcook the beans or they'll become mushy.

7. 7

   Pour the lime juice over the black bean mixture and stir gently to combine. Remove from heat.

8. 8

   Once the cassava is roasted and crispy, add it to the black bean mixture and toss gently to combine. Taste and adjust seasoning as needed.

   Tip: Add more lime juice if you prefer extra tang.

9. 9

   Transfer to a serving bowl and garnish generously with fresh cilantro. Serve warm as a side dish or light main course.

   Tip: This dish is best enjoyed immediately while the cassava is still crispy.