Cheesy, Spicy Black Bean Bake


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

Serves 4

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.)

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 salt and pepper.

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