I have several recipes that if I were going to categorize them beyond the meal courses they belong to, I would have to put them in an “ugly but really tasty” group.
Smashed Beans is one of them.
But don’t judge too harshly – if you normally use refried beans from a can, then you really can’t argue that they are much better in appearance.
Personally, I don’t really like the texture of refried beans, nor the way they look kinda of like dog food when you remove them from that can. (Side note – what is that extrication method called? The one where you try and unseat them from the bottom of the can with a knife and vigorous upside down shaking? I’m offering “Unsuck them from the can” but the ballot is open for entries).
Instead, I take a can of regular beans and mash them with spices and a little olive oil and onion to exactly the taste and consistency I want. This also lets me use Black Beans, which I like better in taste than red/pinto. I’ve also made these with beans from scratch, on those rare occasions that I’ve remembered to soak them overnight ahead of time.
Smashed Beans
Ingredients
- 1 15 oz cab Black or Pinto Beans Rinsed and Drained
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Cumin
- 1 Tablespoon Diced Jalapeno
- 1 Tablespoon Diced Onion
- 1/4-1/2 Tablespoon of Olive Oil
Instructions
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In a microwave safe bowl, add a splash of olive oil to the contents of a can of rinsed and drained beans. Microwave on high for 30-45 seconds, until warmed through and soft (but not really hot).
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Add spices and jalapeno and onion. Use a large fork or a potato masher to mash/smash the beans to the desired consistency.
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If using as a side dish, heat an additional 30-45 seconds to completely cook through.
Recipe Notes
We enjoy these as a side dish, a soft taco/burrito/wrap filling. They also make a great layer in 7-layer dip or Taco salad.
