Cheesy, Spicy Black Bean Bake

By Ali Slagle

Published March 17, 2020

Cheesy, Spicy Black Bean Bake
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(11,235)
Comments
Read comments

Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 3tablespoons extra-virgin olive oil
  • 5garlic cloves, peeled and sliced
  • ¼cup tomato paste
  • 1½teaspoons smoked paprika
  • ¼teaspoon red-pepper flakes
  • 1teaspoon ground cumin
  • 2(14-ounce) cans black beans, drained and rinsed
  • ½cup boiling water
  • Kosher salt and black pepper
  • 1½cups grated Cheddar or Manchego cheese (from about a 6-ounce block)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

553 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 15 grams dietary fiber; 3 grams sugars; 28 grams protein; 824 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

  2. Step 2

    Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
11,235 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

faisane

Even quicker (and more energy-efficient) to make on the stovetop - add the cheese, cover the skillet, and the cheese will melt. For browning run it briefly under the broiler.

Jeff

Delicious. Easy. Great dip for a football game party, and Easy to double in quantity if needed. I would add sautéing a diced onion at the beginning next time.

RAMJ

We enjoy beans as a diet staple. This can be a main dish served with tortilla chips or used as a side with tacos, burritos or enchiladas Try adding a can of spicy enchilada sauce in addition to the tomato paste in this recipe. Try blending whole beans with refried beans. I like adding onion and also a little minced garlic, perhaps some sauteed jalapeno or serrano peppers. Never wrong to sprinkle in a liberal dose of freshly cracked peppercorns. I will pour a few squirts of habanero sauce on top.

pq

I make this frequently now and always double the recipe. Besides being delicious, it comes together in no time and is a huge boon for virtually-vegetarian me and my meat loving family. They don’t miss the meat and we all love it. I make it as instructed and find it to be packed with flavour. I don’t skimp on the water and mash the beans a bit before topping with cheese as it makes the dish a bit more cohesive. I also toss it in the oven for usually longer than the recipe calls for. It is very forgiving and the flavours only get better. I serve either with rice or cornbread and a platter of toppings (sour cream, avocado, chopped tomato or pico de gallo, cilantro, scallion, jalapeños and hot sauce). Make extra, it’s great the next day and can be served with fried eggs and tortillas for breakfast.

Daniel Becker

This has been one of my go-to dips when hosting (and lazy weeknight dinners) for many years. Just want to give thanks.

SS

Also to save time on preheating, I just broil directly for 3-5min

Private comments are only visible to you.

Credits

By Ali Slagle

Recipe Tags

or to save this recipe.