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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 562 kcal
- Protein
- 29 g
- Carbohydrates
- 54 g
- Fat
- 27 g
- Fiber
- 19 g
- Sugar
- 3 g
- Sodium
- 492 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 43 mg
- Potassium
- 956 mg
- Calcium
- 382 mg
- Iron
- 5.4 mg
- Magnesium
- 163 mg
- Phosphorus
- 502 mg
- Zinc
- 4.0 mg
- Vitamin A
- 182 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 4.7 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.52 mg
- Riboflavin
- 0.35 mg
- Niacin
- 1.7 mg
- Folate
- 312 mcg
- Water
- 192 g
Sources: USDA FoodData Central
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.
Troubleshooting
Garlic tastes bitter
Cause: The garlic was cooked too long or at too high a heat before adding liquid.
Fix: Cannot be fixed; the dish may still be edible but will have a bitter undertone.
Prevention: Monitor the garlic closely and add the tomato paste as soon as it turns light golden.
The bean mixture is too dry
Cause: Excessive evaporation during the sauté or bake phase.
Fix: Stir in a tablespoon of warm water before serving, though this may disturb the cheese layer.
Prevention: Ensure the skillet is removed from the heat promptly after the cheese melts.
Cultural Context
This dish draws inspiration from the hearty and flavorful Mexican cuisine, where beans are a staple ingredient. The use of spices like cumin and smoked paprika, along with the melted cheese topping, evokes the comforting and accessible nature of Tex-Mex and home-style Mexican cooking.
