Description
A delicious creamy black bean bake topped with cheese and served with sour cream and jalapenos.
Ingredients
Scale
- 1 pound dried black beans (or 4 cans black beans)
- 2 tablespoons avocado oil
- 2 cups onions (minced)
- 6 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 2 large bay leaves
- 1 medium lime (juiced)
- 1/4 cup cheddar cheese (shredded)
- 1/4 medium jalapeno (sliced)
- 1/2 cup sour cream
Instructions
- Pour dried beans into a large bowl and sort out the broken beans. Rinse, drain, and add to a large pot. Cover with cool water about 1″ above the beans, add a lid, and bring to a boil. Once it comes to a boil, remove from the heat and let the beans sit covered for 12 hours (or overnight). Make sure the beans are covered in water, adding more if needed. The beans will double in size.
- The next day, drain and rinse the beans. Add enough water to cover the beans again by about 1″. Bring the pot to a boil, then reduce to a simmer and cook for about 1½-2 hours, or until the beans are tender, creamy, and soft.
- Preheat oven to 350 degrees F.
- In a large pot, add the avocado oil and heat over medium heat. Add the diced onion and sauté until golden brown, or about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
- Next, add in the cooked black beans, oregano, chili powder, cayenne, cumin, salt, and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated. Remove the bay leaves and squeeze lime juice into the beans.
- Add the beans to the bowl of a stand mixer with the whisk attachment and whisk on medium speed for 2 minutes, or until the beans are mashed and at the desired consistency. Transfer the beans to a baking dish and cover with shredded cheddar cheese.
- Bake for about 15 minutes, or until the cheese is melted. Remove from the oven and let cool for a few minutes before topping with sour cream, sliced jalapenos, or your other favorite toppings. Enjoy!
Notes
- Make sure to sort through the dried beans to remove any broken ones.
- It’s important to soak the beans overnight for best results.
- Feel free to add additional toppings as desired.
- Prep Time: 12 hours
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 20mg