Black Bean & Corn Bake With Cheese Topping

Black Bean & Corn Bake With Cheese Topping

These Mexican-style baked black beans take very little effort and make a delicious and hearty dinner when served up with brown rice and a green salad, great for the cool weather. I found out after I made it that my neighbors could smell it baking and loved the aroma.

Any sharp, hard cheese can be used for the topping, but I happened to have on hand exactly half of cup each of old Cheddar and Asiago cheeses. It turned out to be a lovely combination in this recipe.

Black Bean & Corn Bake with Cheese ToppingBlack Bean & Corn Bake with Cheese Topping
Recipe by
Cuisine: Mexican
Published on September 17, 2007

Simple and delicious Mexican-style baked beans with a golden brown broiled cheese topping

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  • 1 1/4 cups dried black beans (3 cups cooked or 2 14 oz cans)
  • 1/4 cup dried red kidney beans (3/4 cup cooked or 1/2 14 oz can)
  • 6 sundried tomatoes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced or crushed
  • 4 jalapeños, seeded and chopped
  • 2 cups frozen corn
  • 1 cup fresh parsley or cilantro, finely chopped
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon dried tarragon
  • 1 bay leaf
  • 1 cup fresh grated aged Cheddar or other sharp hard cheese
  • Rinse the black beans and kidney beans and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes to 1 hour or until the beans are tender but firm. Drain and set aside in a large bowl.

  • Meanwhile, pour hot water over the sun-dried tomatoes in a small bowl and let stand for about 15 minutes or until the tomatoes are soft. Drain and coarsely chop.

  • Put a frying pan on medium heat. When hot, pour in the olive oil, let sit for a moment, then swirl to coat the pan. Add the onions, garlic and jalapeños and sauté for about 5 minutes until the onions are soft and translucent.

  • Pour the contents of the pan into the beans and add all the remaining ingredients except the cheese. Combine thoroughly. Pour the mixture into a large casserole dish and sprinkle the cheese over the top. Bake, covered, at 350° for 30 minutes.

  • Before serving, take the cover off the beans and broil on the top rack for a couple of minutes until the cheese is golden brown. Discard the bay leaf and serve hot.

Makes 6 to 8 servings
Black Bean & Corn Bake With Cheese Topping


Jeena said...

Yummy! Great picture it looks so tasty I love the ingredients. :)

Sharmi said...

what a cheesy treat! looks good.

Dhivya Karthik said... a first timer here and came thro Jeena's blog! a whole caboodle of veggie recipes! perfect...

Chef Jules said...

This looks like excellent fare for lunch in the cooler weather. I think your neighbours wanted an invite, Lisa. Or at least some leftovers! As always, thank you for sharing. Everything looks wonderful.