• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bottom Left of the Mitten
  • Home
  • Recipes
  • ‘Celebrate with 8’
    • Celebrate with 8
    • Gift Guides
  • Contact
    • Disclosure Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter

Double Batch Smashed Beans

June 30, 2021 by Erin@BottomLeftoftheMitten 14 Comments

Jump to Recipe Print Recipe

Double batch smashed beans are a delicious side dish for your burrito and taco nights.

This refried bean and chili bean match made in heaven is a wonderful side for main dishes like stuffed hatch green chilies, buffalo ranch chicken tacos, or chili beef and shells.

Do you have a favorite cuisine in your house? Our top for sure has to be Mexican food.  Burritos, tacos, nachos, fajitas and on and on.  While we do like to eat out at our favorite local restaurant in town, it is nice to have some go-to recipes at home and these beans are one that I make often.

Jump to:
  • Ingredients
  • How to make double batch smashed beans step-by-step
  • Tips & Variations
  • Storage
  • More side dish recipes
  • Double Batch Smashed Beans
a spoon scooping this bean side dish out of a casserole dish.

I call this ‘double batch’ for two reasons. First, I’m taking two types of canned beans, made in two ways, and smashing them together. Second, I like quirky names. So therefore double batch smashed beans it is!

The steps for this bean side dish are ridiculously easy.  So instead of just opening a plain old can of refried beans and stopping there, why not just go a few steps further? 

This dish makes a great appetizer too!
Similar to baked refried bean dip, just with the added chili beans and seasoning.

a hand dipping a tortilla chip into refried bean dip.

Ingredients

  • Chili beans and refried beans. This gives it a texture that has some whole chili beans, some smashed beans, and creamy refried beans. The sauce from the chili beans also adds tons of flavor.
  • Garlic, onions, and tomatoes. Half of these are cooked in with the beans and the other half is used for topping the dish.
  • Swiss cheese. Melts perfectly on top and compliments the beans perfectly.

How to make double batch smashed beans step-by-step

Preheat the oven to 375 degrees.

Melt 1 tablespoon of butter.  Sautee half the onions, half the tomatoes, and the garlic for 5 minutes. Turn off the heat.

Add the can of chili beans to the pan.  Press down on the beans with a potato masher or cylinder roller to smash the beans.  Bonus if you have any angst on the day these are prepared, you can take it out on the beans.  Smash it, smash it well!

collage of four images with descriptive text for how to make double batch bean smash.

Add the can of refried beans to the pan, then stir everything together to combine.

collage of four images with descriptive text for how to make double batch bean smash.

Place into a greased, oven-proof dish.  Top with cheese, the rest of the tomatoes and onions, and green onions. Place in the oven for 8-10 minutes until the cheese is melted.

Tips & Variations

  • This bean side dish can also double as a hot dip appetizer. Before adding the cheese, top with taco sauce, then add cheese, bake, and serve with tortilla chips.
  • Make your own refried beans with this recipe from The Recipe Critic

Storage

Add the cooled beans to a covered container and refrigerate. Eat within 3 days. Reheat in the microwave or oven. I do not recommend freezing this recipe. Both of these types of beans come in cans and are shelf stable for up to a year or more.

More side dish recipes

  • Broccoli Puff
  • Cheesy Cauliflower
  • Simple Stuffed Mushrooms
  • Avery’s Potato Salad

And here you are….

Double Batch Smashed Beans from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Side view of Double Batch Bean Smash topped with cheese tomatoes and green onions in a baking dish.

Double Batch Smashed Beans

Double batch smashed beans have two types of beans smashed together, then topped with melted cheese and baked.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: bean dip recipe, bean side dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings

Equipment

  • medium sautee pan
  • potato masher
  • medium sized casserole baking dish

Ingredients

  • 16 ounces refried beans
  • 16 ounces chili beans
  • 1 tablespoon butter
  • 4 garlic cloves minced
  • 1 small yellow onion chopped, a small portion left raw for garnish
  • 4 ounces swiss cheese, shredded
  • 2 green onions chopped, 1/2 for dish & 1/2 for garnish
  • 1 tomato chopped, 1/2 for dish & 1/2 for garnish

Instructions

  • Preheat the oven to 375 degrees.
  • Melt 1 Tbsp. butter. Sautee half the onions, half the tomatoes, and the garlic for 5 minutes. Turn off the heat.
    1 tablespoon butter, 1 small yellow onion, 1 tomato, 4 garlic cloves
  • Add the can of chili beans to the pan.
    16 ounces chili beans
  • Press down on the beans with a potato masher or cylinder roller to smash the beans.
  • Add the can of refried beans to the pan, then stir everything together to combine.
    16 ounces refried beans
  • Place into a greased, oven-proof dish. Top with cheese, the rest of the tomatoes and onions, and green onions.
    4 ounces swiss cheese, shredded, 2 green onions
  • Place in the oven for 8-10 minutes until cheese is melted.

Video

Visit YouTube for a video of how to make these Double Batch Smashed Beans

Notes

Tips for making this recipe:

  • To smash the beans you can use a potato masher or any cylinder-type tool. I have a metal rolling pin that I use the end of to mash the beans.
  • Short on time? Skip baking the beans in a casserole dish. Just add the cheese to the sautee pan and cook for another 2-3 minutes to melt the cheese.
  • To store: add to a covered container and eat within 3 days. Reheat in the microwave or oven.
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in November of 2016. Updated post with photos and recipe tweaks in June of 2021. 

*Affiliate links are included in this post. Please read my Discloser Policy.

Last Updated on February 22, 2023 by Erin@BottomLeftoftheMitten

Filed Under: Mitten Meals

Reader Interactions

Comments

  1. Monica

    November 8, 2016 at 4:21 am

    Yummy! Do you deliver by any chance? 🙂

    Reply
    • Erin@BottomLeftoftheMitten

      November 11, 2016 at 2:29 am

      If you live somewhere warm, Yes! :’)

      Reply
  2. Elaine @ Dishes Delish

    November 8, 2016 at 2:09 pm

    This looks so delicious! And super easy which is a plus!

    Reply
    • Erin@BottomLeftoftheMitten

      November 11, 2016 at 2:30 am

      Easy recipes are so great for busy nights. Thank you!

      Reply
  3. Katrin

    November 8, 2016 at 2:54 pm

    What a great side dish. I Love the name!

    Reply
    • Erin@BottomLeftoftheMitten

      November 11, 2016 at 2:30 am

      Thanks so much!

      Reply
  4. Julie

    November 8, 2016 at 11:43 pm

    Oooh! This looks delicious! I love reviving canned food. Thanks for a sharing such a great recipe! Definitely going to make this on taco night!

    Reply
    • Erin@BottomLeftoftheMitten

      November 11, 2016 at 2:30 am

      I appreciate it, thank you!

      Reply
  5. Kimberly @ Berly's Kitchen

    November 9, 2016 at 12:56 am

    Oh, my son would love these. He likes to make homemade burritos, nachos, tacos, you name it, and he always wants some type of beans to add to it. This is perfect!

    Reply
    • Erin@BottomLeftoftheMitten

      November 11, 2016 at 2:30 am

      Beans are one of my sons favorites too.

      Reply
  6. MICHELE

    November 10, 2016 at 2:44 pm

    I like your quirky names! The beans look perfect for a dip for the football party we have going on this weekend!

    Reply
    • Erin@BottomLeftoftheMitten

      November 11, 2016 at 2:31 am

      Thank you! Hope you enjoy it for your party.

      Reply
  7. Fiona

    November 15, 2016 at 2:11 pm

    Can’t wait to try this the next time I make Mexican for dinner! Looks delish

    Reply
    • Erin@BottomLeftoftheMitten

      November 15, 2016 at 6:06 pm

      Thank you! Perfect for Taco Tuesday :’)

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Handhelds

  • BLT Sandwich with Pepper Jelly
  • Smoked Sausage Sandwiches
  • Buffalo Sloppy Joes with Blue Cheese
  • Fried Chicken Thigh Sandwiches {with Coleslaw}

Pizza Night Perfection

  • Thick Crust Sausage Pizza
  • Pickle and Pancetta Pizza
  • White Sauce Sausage Pizza {with Pesto}
  • Hawaiian Pizza

Footer

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Visit the Disclosure Page for more site information.

My Favorites

Copyright © 2023 Bottom Left of the Mitten on the Foodie Pro Theme

  • 1