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Beans au gratin in a cast iron pan, black beans under a torched golden cheese crust over the fire

Beans au Gratin

Manon Lapierre
Black beans simmered in a smoky, garlicky tomato-maple base in a cast iron pan, topped with melting cheese and torched to a golden crust.
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Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 cast iron pan
  • 1 Kitchen Torch

Ingredients
  

Spice Mix (Prep at Home)

  • 1 tsp smoked Spanish paprika
  • 1 tsp cumin
  • 1 pinch chili flakes

Tomato-Maple Base (Prep at Home)

  • 1/4 cup tomato paste
  • 1 tsp maple syrup

For the Skillet

  • 2 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 1 can (398 ml) black beans drained
  • 1/2 cup water (about 1/3 of the bean can)
  • salt and pepper to taste
  • 1 1/2 cups shredded cheese Tex-Mex, cheddar, or Monterey Jack

Instructions
 

Make it ahead

  • Combine the smoked paprika, cumin, and chili flakes in a small spice container.
  • Combine the tomato paste and maple syrup in a small sealed jar.

Over the fire

  • Set the cast iron pan on the grate over the fire or the BBQ and preheat for 5 minutes.
  • Add the olive oil to the pan, then the garlic, without letting it brown.
  • As soon as the oil is fragrant and the garlic starts to soften, stir in the spice mix with a wooden spoon.
  • Add the tomato paste and maple syrup mixture, stirring to combine.
  • Add the beans, water, salt, and pepper.
  • Cover with the shredded cheese.
  • Let simmer until almost all the liquid has evaporated and the cheese is fully melted.
  • Use the kitchen torch to brown the cheese on top.

Notes

No torch? No problem. Prop the lid on the pan and shovel a few hot coals on top — that top heat will brown the cheese in about 5 minutes.
Bean swap. Black beans keep things simple, but pinto or white beans work just as well if that's what you have on hand.
Watch the tomato paste. It scorches fast over direct flame — keep stirring for those first 30 seconds after adding it.
Cheese matters. A blend that melts smoothly (Tex-Mex, cheddar, Monterey Jack) beats anything too dry — it won't torch evenly otherwise.
Feeding more people? This scales up cleanly — just use a bigger pan so the layer of beans stays thin enough to reduce properly.
See the frequently asked questions
  • Making it at home instead of over fire
  • Not having a kitchen torch
  • Using dried beans instead of canned
  • Best cheese for the torched top
  • Whether the recipe is spicy
  • Prepping ahead and reheating on the spot
  • How many it feeds
Keyword beans, campfire, gratin, mexican, sharing