Pickled Onion



  • Make the crema: In a small bowl, combine lime zest, garlic and sour cream. Season with salt.

  • Make the pickled onion: In another small bowl, combine lime juice, onion, sugar and salt. Let stand while you prepare beans.

  • Cook the beans: Heat oil in a large skillet over medium-high. Add onion, peppers and jalapeño. Cook, stirring frequently, until vegetables are softened and browned at edges, 10 to 12 minutes. Stir in garlic, oregano and chili powder, and sauté until mixture smells garlicky, 1 to 2 minutes. Stir in beans, tomatoes and juices, 2/3 cup water and the salt. Reduce heat to medium and simmer until mixture has thickened, about 20 minutes. Taste and add more salt if needed.

  • Spoon beans into individual warmed bowls. Top with avocado, dollops of crema, pickled onions and cilantro.


Recipes reprinted from DINNER: Changing the Game, Copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.

Nutrition Facts

451 calories; 22 g total fat; 1164 mg sodium. 52 g carbohydrates; 16 g protein;