Cheesy, Spicy Black Bean Bake

cooking.nytimes.com

Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs. Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

3 tablespoons extra-virgin 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)

Directions at cooking.nytimes.com

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