Smashed Cheesy & Creamy Peruvian Beans
Everybody know I love tacos but having a really awesome side dish to enjoy with your tacos will make your tacos taste that much better. That’s why I invented my Peruvian smashed beans recipe. It’s a fun side dish that goes great with Mexican, American, or something in between. It is a perfect blend of cream, spice, and cheese. It also makes a great dip!
Chef Anthony Pro Tip #1 – The spice/heat in this dish is infused so if you are spice/heat sensitive reduce or omit the jalapeño from the recipe.
Chef Anthony Pro Tip #2 – If you want to make this dish even more awesome add in some crispy chopped bacon at the very end of the recipe for a little extra crunchy goodness.
Chef Anthony Pro Tip #3 – When simmering the beans the liquid will begin to evaporate. I like to keep the liquid level 1-2 inches about the beans. When it evaporates replenish the beans with more water.
Chef Anthony Pro Tip #4 – To reheat your beans use a nonstick pan with a tablespoon of water. Reheat on low to medium heat and mix the beans with a spatula util they are rewarmed.
16 ounces Peruvian/Mayocaba Beans
32 ounces Chicken Stock
1 Jalapeño (cut in half)
1 sliced White Onion
6 cloves Garlic
1 New Mexico or Guajillo Dry Chili Pod
1 cup shredded Cheddar Cheese
3/4 cup Sour Cream
1 can Red Gold Petite Diced Tomatoes
1/4 cup Green Onion
1/4 cup cilantro
1 tablespoon Pink Sea Salt
1/4 cup Queso Fresco
- Combine beans, chicken stock, jalapeño, white onion, garlic, & chili pod in a heavy duty sauce pot. Bring to simmer/low boil and cook until beans are al dente or slightly past al dente. This can vary anywhere from 1-5 hours.
- When the beans are al dente or just past al dente remove from the heat and pour into a high speed blender, I like to use my Vitamix but you can also use a stick blender. Place the cheddar cheese, sour cream, Red Gold Petite Diced Tomatoes, green onion, cilantro, and salt in the blender and puree until the beans are a consistent texture. This normally takes about a minute at medium speed.
- Garnish with Queso fresco & flowers. Serve hot and enjoy as a side dish or dip!