Equipment
* optional
Ingredients
Main
- 45 ml olive oil
- 5 garlic, sliced
- 66 g tomato paste
- 3 g smoked paprika
- 1 g red-pepper flakes
- 2 g cumin
- 800 g black beans, drained and rinsed
- 120 ml water
- salt, to taste
- 173 g cheddar, grated
Nutrition (per serving)
Method
Preheat the oven to 245°C (475°F).
Heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Sauté the sliced garlic for 1 minute until it turns lightly golden.
Stir in the tomato paste, smoked paprika, red-pepper flakes, and cumin. Cook for 30 seconds while stirring constantly to prevent the garlic from burning.
Add the black beans, water, and salt to the skillet. Stir until the ingredients are thoroughly combined.
Spread the grated cheddar cheese in an even layer over the top of the bean mixture.
Place the skillet in the oven and bake at 245°C (475°F) for 5 to 10 minutes until the cheese has melted.
For a browned top, place the skillet under the broiler for 1 to 2 minutes. Watch closely to prevent burning. Serve immediately.
Chef's Notes
- For a deeper flavor, toast the cumin and smoked paprika briefly in the dry skillet before adding the olive oil and garlic.
- Ensure your skillet is truly ovenproof, as it will go from stovetop to oven. Cast iron is ideal for even heating and heat retention.
- Don't overcrowd the skillet when sautéing the garlic; if you have too much, cook it in batches to ensure it browns evenly and doesn't steam.
- If you prefer a spicier dish, you can add a diced jalapeño or serrano pepper along with the garlic in step 2.
- The broiling step is optional but adds a wonderful crispy, browned texture to the cheese. Keep a very close eye on it, as it can go from perfectly browned to burnt in seconds.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Texture of cheese may change upon thawing.
Reheating: Reheat in an oven at 175°C (350°F) until the cheese is bubbling.
