For some reason I always have a surplus of spring onions this time of year. Probably because they grow so well in this area and are always a part of the CSA basket. I’m super glad to have them on hand because they are delicious and convenient to throw into quick “appetizer-meals” like this black bean skillet. I say “appetizer-meals” because they are just that, could be a little bit of both! We like to throw this together and eat it family style at the table, loading it into some EASY HOMEMADE TORTILLAS with a dollop of greek yogurt or sour cream and some extra manchego.
Here is the secret to feeding a family of meat eaters a bean based meal: add some extra fat to balance out the beans. In this recipe, the manchego pairs perfectly to give a nice full mouthfeel and black beans provide fiber and protein. The only complaints you will hear after this meal is that plates are empty!
I am also super happy to have black beans back in my life! I had to stop eating them on my plant based diet because they were tearing up my digestive system #nobueno. After recently FALLING IN LOVE with the Instant Pot, I started making dried black beans from scratch with just about zero effort and no painful side effects. You just throw them in with water and walk away. No soaking, no more intestine harrowing lecthins, and no more embarrasing post-bean eating moments. I literally put them in the pot, walk away and come back to black beans that are ready to participate in whatever meal I feel like throwing together.
If you haven’t invested in an Instant Pot yet, I highly recommend it. Life changing doesn’t even begin to describe what it can do for a busy mom. I currently have THIS MODEL which is not top of the line, but works for me, plus is more affordable. You can check it out HERE.
Black Bean and Manchego Skillet
inspired by the Cheesy, Spicy Black Bean Bake from NYT Cooking – a quick easy appetizer or family style dinner with black beans, manchego and seasonal veggies that will make you wishing meatless monday would hurry up and get here!
- 1 14 oz bag dried black beans or 3.5 cups canned
- 2 tbsp olive or avocado oil
- 1 spring onion minced
- 1/4 bell pepper or 2 shishito peppers optional
- 6 cloves garlic roughly chopped
- 1/3 cup tomato paste
- 2 tsp paprika
- 1/2 tsp salt
- 2 tsp cumin
- 1.5 cups water
- 2 cups shredded manchego cheese divided (7oz wedge)
Instant Pot Black Beans
Place bag of black beans in instant pot and fill up to 1/2 line with water. Set to pressure cook for 50 minutes and then let NATURAL RELEASE. Make sure not to quick release or the beans will not cook all the way.
When done, drain and rinse beans, then set aside 3.5 cups for recipe. Save any remaining beans for another use.
Black Bean Skillet
Preheat oven to 450 degrees
Saute spring onion and pepper (if using) for about two minutes
Add garlic and saute for another minute
Add beans, spices, tomato paste and water to pan and mix well
Mix in 1.5 cups manchego cheese
Place in oven and bake for 10 minutes or until cheese is melted
Remove from oven and top with remaining cheese
Serve warm with chips, or in tortillas with greek yogurt and extra shredded manchego
Some people like this spicy, so feel free to add in minced habanero pepper, jalapeno pepper or some red pepper flakes for a kick!
This recipe can use canned black beans and skip the instant pot step, however, it this will not remove unwanted bean side effects like the instant pot does. Make sure to rinse canned beans very well.
If using canned beans, skip adding salt.