Feeds: 4
Ingredients:
3 tbsp olive oil
1 tbsp garlic, diced
1 onion, diced
.25 C tomato paste
1 .5 tsp paprika
.25 tsp red-pepper flakes
1 tsp ground cumin
*2 (14-ounce) cans black beans, drained and rinsed
.5 C boiling water
1.5 C grated Cheddar
salt and black pepper, to taste
*If you're like me and hate dragging home cans of beans each week from the grocery store, you can plan ahead and soak dried beans overnight to use. I find that pressure cooking the beans for 6min at full pressure give me perfect textured beans for this dish. 3/4 C dried black turtle beans = one 14oz can.
Instructions:
1. Heat the oven to 475 degrees. In a dutch oven or other oven proof pot/pan, fry garlic and onions in olive oil on medium-high until onions are translucent and lightly golden (3-4min).
2. Reduce heat to medium and stir in the tomato paste, paprika, red-pepper flakes and cumin. Cook for 1min.
3. Add beans, water and salt and pepper to taste, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted (5 to 10 min).
4. Serve hot from the stove with naan, on toast, in a taco, on nachos... the options are endless!
Credit to NYTimes Cooking. I have made very few changes to this recipe because it's so bloody tasty and easy. Enjoy!
