Santa Fe Bean Mashers
Mashed navy beans and potatoes seasoned with chopped poblano chile, garlic and cheddar cheese.
1 (15-ounce) can navy beans, drained and rinsed
2 medium potatoes (8 ounces), peeled, cut into 1/2-inch cubes
3/4 cup milk
Vegetable cooking spray
1 medium poblano chile, chopped
1 teaspoon minced garlic
1 cup shredded cheddar cheese
Salt and ground black pepper, to taste
- Heat beans, potatoes and milk to boiling in medium saucepan. Reduce heat and simmer, covered, 10 minutes. Uncover and simmer until potatoes are tender and milk is almost absorbed, about 10 minutes longer, stirring frequently to prevent sticking.
- Spray small skillet with cooking spray; heat over medium heat until hot. Sauté poblano chile and garlic until tender, 8 to 10 minutes.
- Beat bean mixture with electric mixer at high speed until smooth; mix in poblano chile mixture. Return mixture to saucepan and heat over medium heat until hot. Remove from heat and stir in cheese. Season to taste with salt and ground black pepper.
Makes 4 servings.
Tip: One medium green bell pepper, chopped, along with half of a small jalapeño chile, minced, can be substituted for the poblano chile.
Recipe provided courtesy of The Bean Education & Awareness Network.