Roasted Black Beans with Fennel

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained black beans dry with paper towels to remove excess moisture, which helps them crisp during roasting.

   Tip: Drying the beans ensures they become crispy rather than steamed.

2. 2

   On a large baking sheet, toss the fennel wedges with 1.5 tablespoons of olive oil, season with half the salt and pepper, and arrange in a single layer. Roast for 15 minutes until golden and tender.

   Tip: Arrange fennel in a single layer for even caramelization.

3. 3

   In a separate bowl, combine the black beans with the remaining 1.5 tablespoons olive oil, cumin seeds, smoked paprika, minced garlic, red onion, and remaining salt and pepper. Toss gently but thoroughly.

   Tip: The spices will distribute better if mixed with the oil first.

4. 4

   Push the roasted fennel to the sides of the baking sheet and add the bean mixture to the center. Spread into a single layer and return to the oven.

   Tip: Keeping fennel separate prevents it from steaming while beans roast.

5. 5

   Roast for 18-20 minutes, stirring the beans halfway through, until the beans are lightly crispy at the edges and the fennel is deeply caramelized.

   Tip: The beans should look slightly wrinkled and crispy on the outside.

6. 6

   Remove from the oven and drizzle immediately with fresh lime juice. Gently toss everything together to combine.

   Tip: Adding lime juice while warm helps it absorb into the beans.

7. 7

   Transfer to a serving platter and garnish generously with fresh cilantro and an additional pinch of red pepper flakes for heat.

   Tip: Serve warm or at room temperature for flexibility.