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
Edible Flowers

  1. 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.
  2. 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.
  3. Garnish with Queso fresco & flowers. Serve hot and enjoy as a side dish or dip!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.