Black Bean Pie with Cheesy Jalapeño Mash
Black Bean Pie with Cheesy Jalapeño Mash
Rated 4.0 stars by 6 users
Servings
3-4
Cook Time
30
Ingredients
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1 tbsp olive oil
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1 onion, finely chopped
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1 pepper, finely diced
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2 cloves garlic, crushed
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1-2 tbsp chipotle chilli paste
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2 tbsp pickled jalapeños, chopped
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1 tbsp smoked paprika
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1 jar Queen Black Beans with their bean stock
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400g tin of crushed tomatoes
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1 lime, juiced
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1kg white potatoes, peeled and cut into 3cm chunks (you could do 50/50 white and sweet potato)
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50g butter
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50g sour cream
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150g cheddar, grated
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3 tbsp milk
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5 tbsp pickled jalapeños, chopped
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Coriander leaves, to serve
For the mash
Directions
Add the oil, chopped onion, pepper and a generous pinch of salt to a large frying pan and cook for 10-12 minutes until softened.
Add the garlic, jalapeños, chipotle chilli and paprika to the pan and cook for a further 2 minutes.
Tip the black beans along with their liquid into the pan and stir to combine well. Add the can of tomatoes, along with a splash of water if needed. Simmer for a further 10 minutes, tasting and seasoning with salt and lime juice as liked.
Meanwhile, preheat the oven to 200C/180 fan. Add the chopped potatoes to a pan of boiling, salted water and cook for about 15 minutes or until tender.
Drain the potatoes and mash with the butter until smooth. Mix in the sour cream and grated cheddar, reserving a handful of cheese for the topping. Add the milk and finally the chopped jalapeños and mix well until well combined.
Transfer the beans to a deep ovenproof dish. Top with the mashed potatoes and sprinkle with the remaining cheddar.
Cook in the oven for 20-25 minutes, until the cheese is golden brown and bubbling. Serve with chopped coriander.
