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Smashed Cheesy & Creamy Peruvian Beans

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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

Garnish
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!
By on August 29th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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