Cheesy, Spicy Black Bean Bake

Regardless of whether you've succumbed to this gooey white-bean tomato heat, we'd like you to meet its bolder partner, smoky and spiced, with heaps of melty cheddar. Dark beans sparkle in a dark red blend of singed garlic, caramelized tomato glue, smoked paprika and cumin. The entire skillet gets covered in a liberal sprinkling of sharp Cheddar or Manchego cheddar, at that point prepared until liquefied. The conclusive outcome is the thing that you trust in from a great bean stew or stew, yet in much less time. For a spicier interpretation, include a touch of cayenne with the paprika, or drench the last skillet with hot sauce. Present with tortillas, tortilla chips, rice, a heated potato or seared eggs.

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Ingredients

• 3 tablespoons extra-virgin olive oil
• 5 garlic cloves, peeled and sliced
• ¼ cup tomato paste
• 1 ½ 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
• 1 ½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

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Preparation

1. Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
2. Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

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