This oven-baked black bean macaroni is the kind of simple, no-fuss supper that has fed Midwestern farm families for generations. It uses just four pantry ingredients: elbow macaroni, canned black beans, a creamy soup base, and shredded cheese. Everything is mixed right in the baking dish—dry pasta and all—so there’s no boiling a separate pot of water. It reminds me of the Amish-style casseroles you see at church potlucks: hearty, humble, and meant to fill hungry bellies without a lot of fuss. If you’ve got a can opener and a baking dish, you can have a warm, comforting meal on the table with almost no effort.
Serve this Amish-style black bean macaroni hot from the oven with a simple green side, like steamed green beans or a tossed salad with a tangy vinaigrette to balance the richness. A pan of cornbread or a few slices of buttered white bread fit the farmhouse feel and are perfect for soaking up the creamy sauce. If you like a little brightness, top each serving with a spoonful of salsa or a dollop of sour cream. It also pairs nicely with sliced fresh tomatoes or a side of coleslaw for a cool, crunchy contrast.
Oven-Baked Amish Black Bean MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 cups shredded cheddar cheese, divided
1 1/2 cups water
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Nonstick cooking spray or a little butter for greasing the dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a little butter.
Spread the uncooked elbow macaroni evenly in the bottom of the prepared baking dish. This will look a little sparse now, but the pasta will swell as it bakes and absorbs the liquid.
In a medium bowl, stir together the condensed cream of mushroom soup and the water until fairly smooth. This simple mixture will take the place of boiling water and sauce on the stovetop.
Add the drained and rinsed canned black beans to the soup mixture and stir well so the beans are coated. Season with salt and black pepper, adjusting to your taste.
Pour the black bean and soup mixture evenly over the dry elbow macaroni in the baking dish. Use your hands or a large spoon to gently mix everything together right in the dish, making sure all the pasta is moistened and the beans are fairly evenly distributed.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the mixture, reserving the remaining 1/2 cup for later.
Cover the baking dish tightly with aluminum foil. This traps the steam and helps the uncooked macaroni soften and cook through.
Bake, covered, in the preheated oven for 40 to 45 minutes, or until the macaroni is tender when you poke a piece with a fork and most of the liquid has been absorbed.
Carefully remove the foil, watching out for hot steam. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes, until the cheese on top is melted and lightly bubbly around the edges.
Let the casserole rest for about 5 to 10 minutes before serving. This helps it set up a bit so it scoops out neatly and gives the sauce time to thicken slightly.
Scoop into bowls or onto plates and serve warm. Store any leftovers, cooled to room temperature, in a covered container in the refrigerator and eat within 3 to 4 days.
Variations & Tips
You can easily tailor this simple casserole to what you have on hand. For a slightly different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery; the method stays the same. If you like a little extra color and sweetness, stir in 1 cup of frozen corn or peas along with the black beans. For a touch of heat, add a pinch of crushed red pepper flakes or a spoonful of canned diced green chiles to the soup and bean mixture. You can also change the cheese—Monterey Jack, Colby, or a Mexican blend all melt nicely. If you prefer a looser, creamier casserole, add an extra 1/4 to 1/2 cup of water before baking; for a firmer result, bake uncovered for a few extra minutes at the end to let more moisture cook off. To make it heartier, stir in 1 to 2 cups of cooked ground beef or cooked shredded chicken with the beans. For food safety, always rinse canned beans under cool running water to remove excess starch and sodium, and be sure they come from undamaged cans with no bulges or rust. When using condensed soup, avoid tasting from the can with a metal utensil that has sharp edges to prevent accidental cuts. Bake the casserole until it is piping hot throughout, and refrigerate leftovers within 2 hours of baking. Reheat leftovers until steaming hot before serving, and discard any portion that has been left at room temperature for more than 2 hours.
