Santa Fe Bean Mashers


  • 1 (16 ounce) can navy beans, rinsed and drained
  • 2 medium potatoes, peeled and cut into small cubes
  • 3/4 cup nonfat milk
  • 2 tablespoons vegetable oil
  • 1 medium poblano chile, chopped
  • 1 teaspoon garlic, minced
  • 1/4 pound reduced fat sharp Cheddar cheese
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon black pepper (optional)


  1. Heat beans, potatoes and milk to boiling in medium saucepan. Reduce heat and simmer, covered, 10 minutes.
  2. Uncover and simmer until potatoes are tender and milk is almost absorbed, about 10 minutes longer, stirring frequently to prevent sticking.
  3. Spray small skillet with cooking spray; heat over medium heat until hot. Sauté poblano chile and garlic until tender, 8-10 minutes.
  4. Beat bean mixture with electric mixer at high speed until smooth; mix in poblano chile mixture.
  5. Return mixture to saucepan and heat over medium heat until hot. Remove from heat and stir in cheese.
  6. Season to taste with salt and pepper.

Source: American Dry Bean Board

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