Roasted Black Beans with Spinach

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 up during roasting.

   Tip: Drier beans will develop better texture and browning in the oven.

2. 2

   Toss the black beans with 1.5 tablespoons of olive oil, smoked paprika, cumin, salt, pepper, and red pepper flakes in a large bowl until evenly coated.

3. 3

   Spread the seasoned beans in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the edges are crispy and slightly darkened.

   Tip: Listen for a gentle crackling sound—this indicates your beans are getting perfectly roasted.

4. 4

   While the beans roast, warm the remaining 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3-4 minutes until softened and translucent.

5. 5

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

   Tip: Watch carefully to prevent garlic from burning, which can make it bitter.

6. 6

   Add the fresh spinach in batches to the skillet, stirring and allowing each batch to wilt before adding the next. This should take 2-3 minutes total.

7. 7

   Remove the roasted black beans from the oven and add them directly to the skillet with the wilted spinach. Drizzle with fresh lime juice and toss everything together gently.

8. 8

   Taste and adjust seasonings as needed. Serve warm as a side dish or atop rice, quinoa, or roasted vegetables.

   Tip: This dish is best served immediately while the beans are still warm and crispy.