Spanish Mashed Baked Beans
This recipe transforms humble beans into a satisfying and flavorful dish with a touch of Spanish flair. The creamy mashed beans are combined with crispy bacon and a savory sauce, creating a comforting and rich meal. Serve this dish as a hearty side or a light main course, perfect for a casual dinner.
Ingredients
- 2 cups Pink or kidney beans (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Baking soda (Originally used a pinch of soda. Substituted with baking soda.)
- 4 slices Bacon (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fat (from bacon) (Quantity estimated (not specified in original recipe))
- 1 cup Spanish sauce (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large pot, combine the pink or kidney beans with water, salt, and baking soda. Bring to a boil, then reduce heat and simmer until the beans are very soft, about 1-1.5 hours. (1 hour 30 minutes)
- 2While the beans are cooking, fry the bacon in a skillet until crisp. Remove the bacon from the pan and set aside. Reserve the bacon fat in the skillet.
- 3Drain the cooked beans and mash them. Add the mashed beans to the skillet with the bacon fat. Let the beans brown slightly, stirring occasionally.
- 4Turn the browned beans out onto a hot platter. Pour the hot Spanish sauce over the beans. Garnish with the crispy bacon and chopped fresh parsley.