Side Dishes/

Simple Mashed Black Beans

Recipe from Season 7, Mexico—One Plate at a Time
Servings: 2to 4 people (from 1 1/2 cups of beans)


  • 2tablespoon vegetable oil orlard
  • 3 garlic cloves, peeled and finely chopped
  • 115-ounce can black (or other color) beans, drained


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.


  1. 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?


    1. 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!

  2. Hi,

    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?



  3. 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.

    1. 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 ?!!

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