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
- 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
Place half of the beans in a bowl. With a fork, mash the beans slightly.
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.
Cook the beans in the pan until they get hot. Stir in half of the cheese.
Use the remaining cheese for topping.