Keep the beans intact
Frozen corn needs no advance thawing. Add it after the pepper has begun to soften so the extra cold does not stall the first part of the cook. Let visible moisture evaporate before adding the beans and broth.
Wake up the cumin without burning it
Ground cumin needs only a short turn in the hot pan to smell fragrant. Add the cumin after the corn is hot and its moisture has mostly evaporated, then stir for 30 seconds before adding the beans and stock. If the skillet has become dry, add a small splash of oil first.
This is a bean skillet assembled from everyday ingredients, not a claim to reproduce a named regional dish. Corn, cumin, and cilantro occur in many kitchens. The recipe describes its own method rather than assigning it a cultural identity from those ingredients alone.
A little broth, then a little lime
The broth keeps the beans from drying out while their flavor mingles with the vegetables. Use enough for a moist skillet, rather than enough to turn it into soup. If there is still a large pool at the bottom near serving time, simmer uncovered for another minute or two.
Lime belongs at the end so you can taste what the pan needs. Cilantro follows when the heat is off. Serve as it is, or with cooked rice or tortillas selected for your dietary needs; those accompaniments are not included in the photographed skillet.
