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Baked Black Beans

No recipe image available.A delicious baked casserole of black beans with onion, garlic, corn, jalapeño, cilantro, cheddar cheese and crumbled Mexican white cheese. This hearty bean dish doubles both as a side dish or as a meatless main dish.

Recipe Ingredients:

6 sun-dried tomatoes
Vegetable cooking spray
1 cup chopped onion
4 cloves garlic, minced
1/2 to 1 jalapeño pepper, seeds and veins discarded, minced
2 (15-ounce) cans black beans, drained and rinsed
2 cups frozen thawed whole kernel corn
1 to 2 tablespoons honey
1 cup finely chopped cilantro
3/4 teaspoon dried tarragon leaves
1 bay leaf
1/2 cup (2 ounces) cheddar cheese
1/2 cup (2 ounces) crumbled Mexican white or farmer's cheese

Cooking Directions:

  1. Pour hot water over sun-dried tomatoes in small bowl; let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.
  2. Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion, garlic and jalapeño pepper until tender, about 5 minutes.
  3. Combine all ingredients, except cheeses, in 1 1/2-quart casserole; sprinkle cheeses over top.
  4. Bake, covered, at 350°F (175°C) until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.

Makes 4 main dish servings or 8 side dish servings.

Recipe provided courtesy of The Bean Education & Awareness Network.