Smoky Pinto Bean Mash with Charred Garlic & Lemon

Place a dry frying pan over high heat. Add the whole garlic cloves and let them char, turning occasionally with tongs, for 5-6 minutes until blackened in spots and fragrant. Transfer to a cutting board and set aside.

In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and cook 6-8 minutes, stirring occasionally, until soft and translucent but not browned.

Add the charred garlic cloves and smash them into the onions with a wooden spoon. Pour in the drained pinto beans and stir to combine.

Add the smoked paprika, cumin, and salt. Stir well and let the spices bloom in the heat for 1 minute, until fragrant.

Using the wooden spoon, roughly mash about half the beans directly in the pan, leaving the rest whole for texture. Add 1/4 cup water if the mash seems too thick. Simmer gently for 5 minutes, stirring occasionally, until the liquid is absorbed and the mash is thick and cohesive.

Remove from heat. Add the remaining 1 tablespoon olive oil, the lemon juice, and lemon zest. Stir vigorously to emulsify into the mash.

Taste and adjust salt, paprika, or lemon as needed. The mash should be smoky, bright, and deeply savory. Serve warm or at room temperature with crusty bread or as a side.