Cheesy, Spicy Black Bean Bake

By Ali Slagle

Published March 18, 2020

Cheesy, Spicy Black Bean Bake
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(10,303)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
10,303 user ratings
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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.

Kash

This is a delicious way to prepare a couple cans of beans. It is better with an onion sauteed in at the beginning, and benefits immensely from the addition of some spice. 1/2 tsp of cayenne added with the spices, and/or hot sauce or pickled jalapenos added at the end all get the job done, but I am partial to the acid in the pickled jalapenos. Served with tortillas, cilantro, green onion, and sour cream.

Carol B.

This is delicious and satisfying, all pantry staples, and FAST. Picante is flexible. I ran out of smoked paprika, but some shots of Sriracha worked magic. I keep coming back to this recipe when it's cold outside and I'm running out of time.

H Roberts

Tomato paste upsets my stomach so I’m going to try making this with canned pumpkin instead. Wish me luck!

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Credits

By Ali Slagle

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