Papas Negras y Blancas

Name: Papas Negras y Blancas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 lbs (1400 g) medium waxy potatoes (such as Yukon Gold), peeled and sliced into ¼-inch (6 mm) thick rounds; 2 cans (14.5 oz each) (820 g) canned black beans, drained and rinsed; 2 tablespoons (30 ml) extra-virgin olive oil; 1 (225 g) large yellow onion, finely diced; 1 (225 g) large red bell pepper, finely diced; 1 (225 g) large yellow bell pepper, finely diced; 6 cloves (30 g) garlic cloves, minced; 3 tablespoons (43 g) unsalted butter; 3 tablespoons (24 g) all-purpose flour; 1½ cups (360 ml) whole milk; ½ cup (120 ml) low-sodium chicken broth; 2 cups (200 g) sharp cheddar cheese, shredded; 1 teaspoon (3 g) smoked paprika; salt; black pepper, freshly ground; 1 cup (100 g) mozzarella cheese, shredded; ¼ cup (8 g) fresh cilantro, finely chopped (optional)

From the MyKitchenBank Kitchen

This vibrant Caribbean potato casserole celebrates the contrast between tender white potatoes and earthy black beans, layered with sautéed peppers, garlic, and a creamy smoked cheddar sauce, then topped with melted mozzarella. The result is a comforting, visually striking side dish that's perfect for family meals or potlucks, with every spoonful delivering a balance of soft potatoes, savory beans, and rich, cheesy sauce.

Prep: 25 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 20 min
Makes: One 9×13-inch casserole (6–8 servings)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the casserole layers
3 lbs (1400 g) medium waxy potatoes (such as Yukon Gold), peeled and sliced into ¼-inch (6 mm) thick rounds
2 cans (14.5 oz each) (820 g) canned black beans, drained and rinsed
2 tablespoons (30 ml) extra-virgin olive oil
1 (225 g) large yellow onion, finely diced
1 (225 g) large red bell pepper, finely diced
1 (225 g) large yellow bell pepper, finely diced
6 cloves (30 g) garlic cloves, minced
For the cheese sauce
3 tablespoons (43 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
1½ cups (360 ml) whole milk
½ cup (120 ml) low-sodium chicken broth
2 cups (200 g) sharp cheddar cheese, shredded
1 teaspoon (3 g) smoked paprika
salt
black pepper, freshly ground
For topping
1 cup (100 g) mozzarella cheese, shredded
For garnish
¼ cup (8 g) fresh cilantro, finely chopped (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish
Large skillet
Medium saucepan
Large bowl
Whisk
Knife and cutting board
Measuring cups and spoons
Aluminum foil

Steps

Before you start

Preheat oven to 375°F (190°C) before you start layering
Drain and rinse canned black beans; if using dried, cook them ahead and drain well
Peel potatoes and cut all vegetables just before assembly to prevent browning and oxidation
Measure all ingredients and have them ready by your work station

1
Prepare the potatoes
- Peel 3 lbs (1.4 kg) medium waxy potatoes and slice them into ¼-inch (6 mm) thick rounds.
- Place sliced potatoes in a large bowl and cover with cold water to prevent browning while you prepare the other components.
- Drain just before layering.
+ Show details− Hide details
Ready when: Potatoes are sliced uniformly and kept in cold water
Tip: Waxy potatoes like Yukon Gold hold their shape during baking; avoid mealy russets, which break down into the sauce.
2
Sauté the peppers and aromatics
- Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat.
- Add 1 finely diced large yellow onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in 1 diced large red bell pepper, 1 diced large yellow bell pepper, and 6 minced garlic cloves.
- Cook for another 3–4 minutes, stirring frequently, until the peppers soften and the garlic releases its fragrance.
- Remove from heat and let cool slightly.
+ Show details− Hide details
Ready when: Onion is translucent, peppers are softened, and garlic is fragrant
Tip: Finely dicing the vegetables ensures they cook through during the casserole baking and distribute flavor evenly throughout.
3
Make the cheese sauce
- Melt 3 tablespoons (43 g) unsalted butter in a medium saucepan over medium heat.
- Sprinkle 3 tablespoons (24 g) all-purpose flour over the melted butter, whisking constantly to form a smooth paste (roux).
- Cook the roux for 1–2 minutes, stirring frequently, until it turns light golden and smells nutty (this removes the raw flour taste).
- Gradually whisk in 1½ cups (360 ml) whole milk and ½ cup (120 ml) chicken broth, stirring constantly to prevent lumps from forming.
- Continue cooking, stirring often, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in 2 cups (200 g) shredded sharp cheddar cheese and 1 teaspoon (3 g) smoked paprika until the cheese melts completely.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Let the sauce cool for 1–2 minutes before layering.
+ Show details− Hide details
Ready when: Sauce coats the back of a spoon smoothly and cheese is fully melted
Tip: Whisk constantly when adding the milk to prevent lumps; add it gradually so the roux can absorb the liquid smoothly without separating.
4
Preheat oven and prepare dishOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Lightly butter or spray a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
5
Layer the potatoes and beans
- Drain the sliced potatoes well.
- In the prepared 9×13-inch baking dish, arrange one-third of the potato slices in an even, overlapping layer on the bottom.
- Scatter one-third of the sautéed vegetables over the potatoes, then sprinkle one-half of the drained black beans (about 1 can / 410 g) evenly over the vegetables.
- Pour about one-third of the cheese sauce over this layer, then tilt the dish gently to distribute the sauce, being careful not to disturb the layers too much.
- Add a second layer: arrange one-third of the remaining potato slices, scatter the remaining sautéed vegetables, sprinkle the remaining black beans, and pour another one-third of the cheese sauce.
- Gently tilt and spread to distribute the sauce evenly.
- Finally, top with the last one-third of the potato slices and pour the remaining cheese sauce over the potatoes, spreading gently with a spatula to coat all the slices.
+ Show details− Hide details
Ready when: All ingredients are in even layers with sauce distributed throughout
Tip: Layering evenly ensures all components cook uniformly; every spoonful will have potatoes, beans, vegetables, and sauce.
6
Add the mozzarella topping
- Sprinkle 1 cup (100 g) shredded mozzarella cheese evenly over the top layer of potatoes and sauce.
7
Bake covered, then uncoveredOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (make sure the foil doesn't touch the mozzarella on top).
- Place in the preheated 375°F (190°C) oven and bake for 25 minutes.
- Remove the foil carefully and return the casserole to the oven.
- Bake uncovered for another 20–25 minutes, until the potatoes are tender when pierced with a fork or knife, the mozzarella on top is golden and bubbly, and you see sauce bubbling around the edges of the dish.
+ Show details− Hide details
Ready when: Potatoes are fork-tender, mozzarella is golden and bubbly, and sauce bubbles around the edges
Tip: Covering with foil for the first 25 minutes prevents the cheese from browning too quickly; uncovering allows it to develop a golden, bubbly top.
8
Rest and serve
- Remove the casserole from the oven and let it rest at room temperature for 10 minutes.
- This allows the sauce to set slightly and makes the casserole easier to serve and eat without falling apart.
- Spoon into bowls or plates and garnish with fresh chopped cilantro if desired.
- Serve hot.
+ Show details− Hide details
Ready when: Casserole is still hot throughout and set enough to spoon cleanly

Good to know

Tips

For extra warmth and depth, add ½ teaspoon ground cumin and a small pinch of cayenne pepper to the cheese sauce while it simmers.
If using particularly starchy potatoes like russets, par-boil them in salted water for 5 minutes, drain well, and cool before slicing; this helps them cook through within the casserole's timeframe.
For a heartier dish, layer crumbled cooked chorizo or sautéed mushrooms between the potato layers, adjusting the total broth slightly to account for extra moisture.
This casserole is naturally vegetarian; to make it vegan, substitute the butter with coconut oil, use unsweetened plant-based milk (oat or cashew work well), vegetable broth, and dairy-free cheddar and mozzarella alternatives.

Make ahead

"Assemble the casserole through step 5 (before adding the mozzarella topping) up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Add the mozzarella topping just before baking and bake for 50–55 minutes uncovered until the potatoes are tender and the cheese is golden. Alternatively, bake the casserole completely, let cool to room temperature, then refrigerate for up to 2 days; reheat covered with foil at 350°F (175°C) for 20–25 minutes until warmed through."

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave (2–3 minutes) or reheat the entire casserole covered with foil in a 350°F (175°C) oven for 15–20 minutes until warmed through. The casserole does not freeze well after baking due to potatoes developing a grainy texture; however, you can freeze unbaked assembled casseroles for up to 1 month. Bake directly from frozen at 375°F (190°C) for 65–75 minutes covered with foil, then 15–20 minutes uncovered until potatoes are tender and cheese is golden.

Substitutions

sharp cheddar cheese → Gruyère cheese. Gruyère has a slightly nuttier, more sophisticated flavor and melts beautifully; use the same amount (2 cups / 200 g shredded).
mozzarella cheese → Muenster cheese or additional sharp cheddar. Muenster melts smoothly with a mild, creamy flavor; extra cheddar will provide a more pronounced cheese flavor and golden top.
canned black beans → Red kidney beans or pinto beans. Both are similar in earthiness and texture; red kidney beans will change the visual contrast of the dish from black and white to red and white.
low-sodium chicken broth → Vegetable broth. Use low-sodium vegetable broth for a vegetarian or vegan version; the sauce will be slightly less savory but still delicious.