Cheesy, Spicy Black Bean Bake

By Kath Dedon

Somehow this Ali Slagle recipe for Cheesy, Spicy Black Bean Bake in the New York Times caught my eye. The photo made it look like perfect comfort food. The recipe sounded great and it looked like it would be a cinch to make. It only uses one pan which is an added bonus.

Bob and I both loved this Cheesy, Spicy Black Bean Bake! I will definitely be making it again, and probably sooner rather than later.

Without further ado, here’s the recipe.

Cheesy, Spicy Black Bean Bake

(Adapted from Ali Slagle’s recipe in the New York Times)

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(print the recipe)

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Serves 4

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3 tablespoons olive oil

5 garlic cloves, peeled and sliced

¼ cup tomato paste

1½ teaspoons smoked paprika

¼ teaspoon red pepper flakes

1 teaspoon ground cumin

2 (14-ounce) cans black beans, drained and rinsed

½ cup boiling water

Kosher salt and black pepper

1½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block) (I used 6 ounces of Tillamook Medium Cheddar.)

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1. Preheat the oven to 475°.
2. Heat a 10-inch oven-proof skillet over medium high heat. When it’s hot, add the oil and let it heat up.
3. Stir in the garlic and cook for about 1 minute, or until it’s lightly golden.

4. Stir in the tomato paste, paprika, pepper flakes, and cumin. Cook, stirring, for about 30 seconds.

5. Stir in the beans, water, and a bit of kosher salt and pepper.

6. Sprinkle the cheese over the top and bake until it is melted, about 5 -10 minutes.