Smashed Bean Recipe

Wash tomatoes, okra, cilantro, parsley, and green onions. Trim okra stems and slice into 1/4" rounds. Roughly chop cilantro and parsley. Thinly slice green onions and mince garlic and jalapeño if using.

Saute

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced okra in a single layer and cook, stirring occasionally, until it begins to brown and becomes slightly tender, about 4–5 minutes.

Push okra to the side of the pan, add the remaining 1 tablespoon olive oil, then add minced garlic and minced jalapeño. Cook until fragrant, about 30 seconds to 1 minute, stirring so garlic doesn't burn.

Add the chopped tomatoes to the skillet with the okra and aromatics. Season with ground cumin, smoked paprika, 1 teaspoon of kosher salt, and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Add 1/4 cup water or vegetable broth to loosen the mixture if it looks dry. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes have softened and started to break down, about 10–12 minutes.

Using the back of a wooden spoon or a potato masher, gently smash the tomato and okra mixture in the pan to create a chunky, cohesive 'smashed' texture. Continue to cook 2–3 minutes so flavors meld.

Stir in chopped cilantro, parsley, green onions, remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the lime juice. Taste and adjust seasoning as needed.

Transfer the smashed bean mixture to a serving bowl. Sprinkle the chopped roasted peanuts evenly over the top for crunch. If using, crumble chicharrones over the dish for an extra crunchy, savory garnish.

Garnish with extra cilantro leaves and serve with lime wedges on the side to squeeze over individual portions.