Name: Smoky Black Bean Bake
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Ingredients: 1 red onion, very finely sliced; 2 limes, juiced + zested; Squeeze of honey or agave; 2 tbsp extra-virgin olive oil; 5 garlic cloves, peeled and sliced; 4 tbsp tomato paste; 1½ tsp smoked paprika; 1 smokey chilli like ancho or chipotle, finely chopped - reduce or increase as to your tolerance! (chefs hack: if using dried chilli, snip them with scissors); 1 tsp ground cumin; 1 jar Bod Bean Co. Queen Black Beans with their bean stock; 180 g grated cheddar; 4 tablespoons of sour cream or creme fraiche; A small bunch of coriander (roughly 15 g); Optional: Tortilla chips, to serve; Ancho/chipotle chilli - ½ tsp chilli flakes; Sour cream - greek yoghurt or a dairy free alternative; Cheddar - mozzarella with a few gratings of parmesan

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Smoky Black Bean Bake

FEEDS

4-6

TAKES

Smoky Black Bean Bake

Rated 5.0 stars by 1 users

Servings

4-6

Cook Time

1 hour

Ingredients

Quick Pickled Onion

1 red onion, very finely sliced
2 limes, juiced + zested
Squeeze of honey or agave

For the beans

2 tbsp extra-virgin olive oil
5 garlic cloves, peeled and sliced
4 tbsp tomato paste
1½ tsp smoked paprika
1 smokey chilli like ancho or chipotle, finely chopped - reduce or increase as to your tolerance! (chefs hack: if using dried chilli, snip them with scissors)
1 tsp ground cumin
1 jar Bod Bean Co. Queen Black Beans with their bean stock
180 g grated cheddar

Herby Sour Cream

4 tablespoons of sour cream or creme fraiche
A small bunch of coriander (roughly 15 g)
Optional: Tortilla chips, to serve

Substitutions

Ancho/chipotle chilli - ½ tsp chilli flakes
Sour cream - greek yoghurt or a dairy free alternative
Cheddar - mozzarella with a few gratings of parmesan

Directions

Heat the oven to 220° Celsius.
First pickle your onions by mixing them with the lime juice in a small bowl with a squeeze of honey or agave and a pinch of salt. Set aside.
In a big oven-proof saucepan, heat the olive oil over a medium-high heat. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, ancho 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, with their bean stock and generous pinches of salt and pepper, you may need to add a bit more water or stock here, you want it to be a molten porridge-like consistency. Simmer on a low heat for 8-10 minutes until you achieve this.
Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes.
While the beans are cooking, put all of the herby sour cream ingredients into a food processor (coriander stalks and all), pour the lime juice from the red onions into it too, then whizz until smooth. Season to taste.
When the beans are browned, leave to sit for a few minutes before serving into bowls, dolloped with the sour cream and pickled onions.