The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
This black bean dish is smoky, cheesy, and meat-free. I like making this when I need leftovers for lunch the next day and don’t feel like working too hard for dinner. Cornbread is a great side to this dish because it can scoop up all the saucy goodness at the end of the meal. Add some veggies of your choice, and you’re left with a well-rounded dinner.
Prep time: 25-30 minutes. Serves: 4.
Ingredients:
2 tbsp olive oil
1 yellow onion, finely diced
2 cloves of garlic, crushed
1/4 cup tomato paste
2 cans of black beans, rinsed
1 tsp cumin
A healthy pinch of smoked paprika
Salt and pepper
As much cheddar cheese as your heart desires
Method:
- Preheat the oven to 400 F.
- Heat the olive oil in a 10-12 inch cast iron skillet over medium heat. Add the onion and garlic and sauté for several minutes until fragrant. Stir in the tomato paste and black beans. Use the back of a spoon to mash up some of the black beans for texture. Add in 1/2 cup of water to loosen everything up along with the seasonings, and cook for about 5 more minutes until the water is mostly absorbed.
- Remove from heat. Spread the bean mixture evenly in the pan and sprinkle your cheddar over top. Bake in the oven for 10 minutes or until the cheese gets a little bit of browning.
- Serve immediately.
Image: Carissa Wiens / The Cascade
