• 3 tablespoons olive oil
  • 5 garlic cloves, peeled and sliced
  • 1/4 cup tomato paste
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 2 (14-ounce) cans pinto beans or black beans, drained and rinsed
  • ½ cup boiling water
  • Kosher salt and black pepper
  • 1½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block) (I used 6 ounces of Tillamook Medium Cheddar.)


  1. Preheat the oven to 475°.
  2. Heat a 10-inch oven-proof skillet over medium high heat. When it’s hot, add the oil and let it heat up.
  3. Stir in the garlic and cook for about 1 minute, or until it’s lightly golden.
  4. Stir in the tomato paste, paprika, pepper flakes, and cumin. Cook, stirring, for about 30 seconds.
  5. Stir in the beans, water, and a bit of kosher salt and pepper.
  6. Sprinkle the cheese over the top and bake until it is melted, about 5 -10 minutes.

See Also