Black Bean Bake with Spanish Rice

a vegetarian crowd-pleaser

I’m a big fan of easy vegetarian meals. Emphasis on EASY. Sometimes meatless dishes can be somewhat lacking in pizzazz, which usually means the recipe developers are reaching for obscure ingredients to add flavor— things I don’t usually have on hand.

This recipe, however, reaches for nothing more exotic than some garlic and a can of tomato paste, yet somehow transforms a humble can of black beans into gooey, saucy goodness— which we’ll be serving next to perfect Spanish rice, made in your very own kitchen.

I recommend serving this meal with fresh tortilla chips, pico de gallo, avocado, and any of your favorite salsas!

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Black Bean Bake with Spanish Rice (Spanish Rice from Simply Recipes; cheesy black beans from NYT Cooking)
Total time: 35 minutes
Serves: 6-8

For Dietary Restrictions

• Gluten free: this recipe is gluten-free

• Dairy free: use dairy-free cheese

Kids Can Help

• Measure & mix ingredients; open cans; grate the cheese. Older kids can help toast the rice.

Ingredients

For the beans:

• 3 Tbsp extra-virgin olive oil

• 5 garlic cloves

• ¼ cup tomato paste

• 1½ tsp smoked paprika

• 1 tsp ground cumin

• 2 14-oz cans black beans

• ½ cup chicken broth or boiling water

• Kosher salt and black pepper to taste

• 1½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

For the Spanish rice:

• 2 Tbsp extra virgin olive oil

• 1 onion

• 1 garlic clove

• 2 cups medium or long-grain white rice

• 3.5 cups chicken broth

• 1 heaping Tbsp tomato paste

• ¼ tsp Mexican oregano

• 1 tsp kosher salt

Tools

• Small or medium soup pot

• Colander

• Large skillet (5.5 L or similar) with lid

• Wooden spatula

• Cutting board

• Chef knife

• Cast iron skillet

• Cheese grater

• Can opener

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Directions

Step 1

Peel and mince the onion and all 6 of the garlic cloves.

Step 2

Toast the rice: In a large (5.5 L or similar) skillet with a lid, heat 2 Tbsp extra virgin olive oil over medium-high heat. Add 2 cups of rice and cook, stirring frequently to avoid burning, until rice is toasted (lightly browned), about 5 minutes.

Step 3

Add the minced onion and 1 tsp of minced garlic to the pan and cook, stirring gently, until the onion begins to soften.

Step 4

In a separate saucepan, combine 3.5 cups of chicken or vegetable broth, 1 heaping tablespoon of tomato paste, ¼ teaspoon of Mexican oregano, and 1 teaspoon of salt. Bring to a boil and stir, making sure to fully mix the tomato paste into the broth.

Step 5

Once hot, add the broth mixture to the rice. Bring to a boil, then lower heat to the lowest setting. Cover and cook for about 15 minutes while you start the beans (next steps), then turn off heat and let sit for 10 minutes.

Step 6

Open, rinse, and drain the black beans; heat the oven to 450 degrees; heat ½ cup of chicken broth or water in a saucepan or in the microwave until boiling.

Step 7

In a 8-10-inch cast-iron skillet, heat the olive oil over medium heat. Fry the remaining minced garlic until golden, then add ¼ cup tomato paste, 1 ½ tsp paprika, and 1 tsp cumin. Cook, stirring continuously, for about 30 seconds. Lower heat if needed to prevent the mixture from burning.

Step 8

Add the black beans, water or broth, and ½ tsp of salt to the skillet and stir to combine. Taste and adjust seasoning.

Step 9

Quickly grate 1 ½ cups of cheese and sprinkle over the top of the beans.

Step 10

Place the skillet in the oven and bake until the cheese has melted and started to brown on top, about 8-10 minutes. (If it is taking longer than this to brown, you can use the broiler for a minute or two). Serve beans immediately with the rice and your accompaniments of choice (I like chips and our homemade pico de gallo!)