Coal-Charred Pinto Bean Smash with Smoked Paprika and Garlic

Set a large cast iron skillet directly over your hottest burner or grill zone at high heat. Let it smoke aggressively for 5 minutes until the surface is screaming hot — this is your charring surface.

Place the halved red pepper cut-side down onto the screaming-hot cast iron. Char for 3-4 minutes without moving until the skin blisters and blackens deeply. Flip and char the other side for 2 minutes. Transfer to a cutting board and let steam wrapped in foil for 5 minutes, then peel off the charred skin and slice into strips.

Spread the drained pinto beans in a single layer across the same screaming-hot cast iron. Cook undisturbed for 4-5 minutes until the beans blister and char at the edges, forming dark spots. Season with 1 tsp salt and toss briefly. Some beans will pop — this is good.

Transfer the charred beans to a large bowl. Add 3 cloves of the minced garlic, the sliced charred pepper strips, and 2 tsp smoked paprika. Smash roughly with a potato masher or the back of a spoon, leaving plenty of texture — not a smooth purée.

Drizzle in 4 tbsp olive oil and add the lemon juice. Fold gently to combine, taste and adjust salt. The finish should be smoky, bright, garlicky, with visible char on the beans.

For extra primal char, return the smashed mixture to the hot cast iron for 1-2 minutes, stirring once. This gives a final kiss of fire and deepens the smoky flavor. Serve immediately, warm or at room temperature.