Double batch smashed beans are a delicious side dish for your burrito and taco nights.
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.
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.
- 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!
Add the can of refried beans to the pan, then stir everything together to combine.
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
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
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Double Batch Smashed Beans
- medium sautee pan
- potato masher
- medium sized casserole baking dish
- 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
- 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.
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.
Originally published in November of 2016. Updated post with photos and recipe tweaks in June of 2021.
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Last Updated on February 22, 2023 by Erin@BottomLeftoftheMitten