These Mexican style smashed beans are garlicky, spicy and super savory. They can be cooked in water or bean cooking liquid but by favorite way to make these is with nourishing bone broth. I love to serve them in tacos with a creamy goat cheese, avocado and salsa. This is one of my favorite recipes to experiment with specialty heirloom beans but if your in a hurry canned beans work beautifully. The recipe below calls for a white bean but I have also made these with cranberry and black beans and they do not disappoint!
In a pinch I use canned beans but Primary Beans and Rancho Gordo source the most delicious and freshest beans. For ease I always cook them in my instapot.
Smashed Bean Tacos
Description
These Mexican style smashed beans are garlicky, spicy and super savory. They can be cooked in water or bean cooking liquid but by favorite way to make these is with nourishing bone broth. I love to serve them in tacos with a creamy goat cheese, avocado and salsa. This is one of my favorite recipes to experiment with specialty heirloom beans but if your in a hurry canned beans work beautifully. The recipe below calls for a white bean but I have also made these with cranberry and black beans and they do not disappoint!
Ingredients
3 cups of cooked mayocoba or white beans or 2 15-oz cans, rinsed and drained
1/4 cup avocado oil or olive oil
1/2 onion or 1 leek, finely chopped
4–6 cloves of garlic, roughly chopped
1 serrano or jalapeño pepper, seeded and minced
1/4 teaspoon cumin
1 teaspoon sea salt
1.5–2 cups bone broth or bean cooking liquid
For Serving
Tortillas
Goat cheese or dairy free cheese
Avocado
Salsa
Instructions
- In a medium pan heat the oil on medium low. Add the onion/leeks, garlic and serrano pepper and cook on low until soft, about 7 minutes. Add cumin and salt.
- Add the beans and bone broth. Bring the broth up to a gentle simmer. Once most of the liquid has evaporated (about 10-15 minutes) smash the beans with the back of a spoon or spatula. If the beans start to dry out add more liquid.
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