Baked Black Beans

April 16, 2015  |   Emma Zumsen
Uncooked black beans in a ceramic bowl.
60 min


  • 1-2 Tbsp honey
  • 1/3 C finely chopped cilantro
  • 3/4 tsp dried tarragon leaves
  • 1 bay leaf
  • 1/2 C cheddar cheese, shredded
  • 1/2 C crumbled Mexican white or farmer's cheese


  1. Preheat oven to 350˚
  2. Pour hot water over sun-dried tomatoes in small bowl. Let stand until tomatoes are soft, about 10 minutes.
  3. Drain tomatoes and coarsely chop.
  4. Spray large saucepan with cooking spray; heat over medium heat until hot then sauté onion, garlic and jalapeño pepper until tender, about 5 minutes.
  5. Combine all ingredients, except cheeses, and stir to totally blend then pour into 1 1/2 quart casserole.
  6. Sprinkle cheese over top.
  7. Bake, covered, until bean mixture is hot, about 30 minutes.
  8. Discard bay leaf before serving.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.