Roasted Black Beans with Green Beans and Cumin-Garlic Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes far more impressive than the minimal effort required. Roasted black beans with green beans and a cumin garlic crust has become a staple in my kitchen, partly because black beans are loaded with fiber and plant based protein, keeping me satisfied long after dinner. The beauty of this dish is that it relies on pantry staples and fresh vegetables you likely already have on hand, making it budget friendly and wonderfully simple. The aromatic cumin and garlic create this delicious golden crust that transforms humble beans into something truly special, while the lime juice and cilantro brighten everything up beautifully.
Ella x
Ingredients
- 2 cans (15 oz)black beans (canned)(drained and rinsed)
- 1 poundfresh green beans(trimmed, cut into 2-inch pieces)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 1½ teaspoonscumin seeds(or ground cumin)
- 1 teaspoonsmoked paprika
- ½ mediumred onion(thinly sliced)
- 2 tablespoonslime juice(fresh)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 59 mlcilantro(fresh, chopped)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
Tip: Using parchment paper makes cleanup easier and ensures even browning.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil with minced garlic, cumin seeds, smoked paprika, salt, black pepper, and red pepper flakes if using.
Tip: Toast the cumin seeds briefly in a dry pan first for deeper flavor if desired.
- 3
Place the drained black beans on the prepared baking sheet. Drizzle with half of the garlic-oil mixture and toss gently to coat evenly. Spread them out in a single layer.
Tip: Don't crowd the pan; the beans will roast better when spread out.
- 4
On another section of the same baking sheet, toss the green bean pieces with the remaining olive oil, the other half of the garlic mixture, and red onion slices.
Tip: Keep beans and green beans slightly separated so they roast properly without steaming.
- 5
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring both the beans and green beans halfway through cooking time.
Tip: The beans should be slightly caramelized at the edges, and green beans should be tender-crisp.
- 6
Remove from oven and immediately drizzle the entire sheet with fresh lime juice while everything is still hot.
Tip: The lime juice will add brightness and prevent the dish from tasting heavy.
- 7
Transfer to a serving bowl and garnish generously with fresh chopped cilantro. Toss gently to combine flavors.
Tip: Serve warm or at room temperature as a versatile side dish.
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