cheesy black beans
This is another recipe that I learned from Cooking Light Magazine in the October 2015 issue. The original recipe calls for pinto beans, but when I made the dish the first time, I had black beans on hand. Both options are delicious, but I actually like the black beans better!
cheesy black beans
ingredients
- 1- 15 oz can of unsalted black beans, or pinto beans, rinsed and drained
- 1/3 c low sodium chicken broth
- 1 t smoked paprika
- 1/8 t kosher salt
- 1/2 c shredded cheddar cheese
instructions
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Place half of the beans in a bowl. With a fork, mash the beans slightly.
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Heat a saucepan over medium heat. Add the mashed beans, the other half the rinsed beans, chicken broth, paprika, and salt to the pan. Stir to combine.
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Cook the beans in the pan until they get hot. Stir in half of the cheese.
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Use the remaining cheese for topping.
what do you think?
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