About an hour
Cheesy Delicious Bacon Bean Bake
6 slices thick cut bacon, cut into bits
1 tin (398ml) black beans, drained and rinsed
1 tin (398ml) black-eyed peas, drained and rinsed
1 onion, diced
1 small zucchini, diced
1 poblano pepper, seeded and diced
1 medium tomato, diced
1 ½ c strained tomatoes
1 tsp salt
1 tsp garlic granules
1 tbsp dark brown sugar
10 cracks fresh black pepper
1 c cherry tomatoes, halved
¾ lb mozzarella cheese, grated
Step by Step Instructions
Cook the bacon in a large heavy skillet over medium heat until the bacon is a bit crisp. If there is an excessive amount of fat in the pan remove and discard some of it. Add the onions to the pan and sauté until they are translucent, then add the zucchini and poblano and sauté until the zucchini begins to soften.
While the pan is on the go set the oven to 375° and grease a large (9×13 works well) baking dish with a bit of olive oil and set aside.
Add the diced tomato, strained tomatoes, garlic granules, salt, pepper, and brown sugar, and bring everything up to a hard boil over high heat for 6 – 7 minutes, until the sauce has reduced to a thick consistency.
Transfer the contents of the pan into the baking dish and sprinkle the mozzarella evenly over top. Scatter the cherry tomatoes over the cheese and pop the dish into the oven for 30 minutes or so, until the cheese is golden brown and the tomatoes are beginning to char.
When the pan Is finished in the oven, remove it and let it rest for 5 minutes, then ease a sharp knife around the edge of the dish and cut the cheesy beans into portions (you will likely have leftovers – yay! Lunch!!). Serve a portion to each of 4 shallow bowls then sit down and enjoy the comforting, cheezy, bacony, beany flavors of the awesome dinner that you have created while it’s piping hot!