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Double Batch Smashed Beans
Double batch smashed beans have two types of beans smashed together, then topped with melted cheese and baked.
Course Side Dish
Cuisine American
Keyword bean dip recipe, bean side dish
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 8 servings
- 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.
Visit YouTube for a video of how to make these Double Batch Smashed Beans
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.