Smoky Black Bean Bake (V) from Bold Beans

By Erin Brown
Related Categories: Cookbook Confidential

“Smoky and rich molten black beans, loaded with cheese, served with a herby soured cream and quick pickled onions to cut through the richness. Ancho chillies are well worth seeking out; they are mild in heat but pack a punch when it comes to flavour. This dish is utterly satisfying as it is, but if you’re feeling a wee bit greedier, serve with baked sweet potatoes.” Amelia Christie-Miller, author of Bold Beans

2 tablespoons extra virgin olive oil

5 garlic cloves, sliced

4 tablespoons tomato purée

1½ teaspoons smoked paprika

1 dried ancho or chipotle chilli, finely chopped (or ½ teaspoon dried chilli flakes or 1–2 teaspoons chipotle paste)

1 teaspoon ground cumin

700g (1lb 9oz) jar black beans with their bean stock, or 2 × 400g (14oz) cans black beans, drained, with 200ml (7fl oz) veg stock

180g (6¼oz) Cheddar, grated, or pregrated mozzarella

Sea salt and freshly ground black pepper

Your favourite tortillas, to serve (optional)

For the quick pickled onion

1 red onion, halved and very finely sliced

Zest and juice of 2 limes

Squeeze of honey or agave

For the herby soured cream

4 tablespoons soured cream, crème fraîche or Greek yogurt

Small bunch of coriander (about 15g/½oz), stalks and all

Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.

To make the quick pickled onion, mix the onion slices with the lime juice and honey or agave in a small bowl. Season with a pinch of salt and set aside.

Heat the oil in an ovenproof saucepan over a medium–high heat. Add the garlic and fry for about 1 minute until lightly golden. Stir in the tomato purée, paprika, chilli and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, along with their bean stock, and season with generous pinches of salt and pepper. You may need to add a splash of water here; you want it to have a molten, porridge-like consistency. Reduce the heat to low and simmer for 8–10 minutes until you achieve this.

If you’re happy with the width of your pan, keep the mixture in there. If it’s a little small, pour the mixture into a small, tall-sided baking tray, as you want enough surface area for the cheese to melt. Sprinkle the cheese evenly over the top, then bake for 5–10 minutes until the cheese has melted.

While the beans are cooking, put the soured cream and coriander into a food processor. Drain the lime juice from the pickled onions and pour that in too, then whizz until smooth. Season to taste.

When the beans are browned, leave to sit for a few minutes before serving in bowls or spooning on to soft tortillas. Dollop over the herby soured cream and pickled onions, and enjoy.