Recipe from Season 7, Mexico—One Plate at a Time
Servings: 2to 4 people (from 1 1/2 cups of beans)
In a large (10-inch) skillet, heat the oil over medium. Add the garlic and stir for a minute, then add the beans. Use an old-fashioned potato masher or back of a large spoon to mash the beans into a coarse puree. Remove from the heat and stir in enough water to give the beans an easily spreadable consistency, usually about 2 tablespoons. Taste and season with salt, usually about 1/2 teaspoon.
Thanks for the recipe on smashed black beans. I had some in Costa Rica and I loved it. What do you suggest I serve them with?
Anything and everything Angela! Eat it as a side dish, smear it on bread for delicious tortas, add chicken stock and blend for a black bean sauce, the possibilities are endless!
I’ve had some black bean dip in restaurants that is very black in colour however mine always seems to be lighter – what do they do to make it so dark?
I can’t believe I haven’t commented on these beans! This is my most requested bean recipe! These were even requested for a wedding I catered. So simple and so easy. Everyone loves them.
Is this the same recipe for black beans you serve at Frontrra? They were the best I have ever had.
Yes, it’s pretty close!
I agree! I thought the black beans at fronterra were amazing. They had something in them which I was an able to detect; but it put them over the top. Hence why I googled the recipe! However; I see nothing different in this recipe here. Only thing I can think is it must have to do with the lard that they use…. or they are holding out on us ?!!