The Main Event: Smashed Beans

April 28, 2026

2 cans (15 oz) Butter Beans (Lima Beans): Drained, rinsed, and patted very dry (moisture is the enemy of crunch).

2 tbsp Extra Virgin Olive Oil: For roasting.

1 tsp Garlic Powder: To crust onto the beans.

1/2 tsp Smoked Paprika: For a hint of depth.

Salt & Black Pepper: To taste.

The Base: Whipped Feta

6–8 oz Feta Cheese: High-quality block feta in brine is best.

1/4 cup Greek Yogurt or Sour Cream: Adds creaminess and tang.

1 tbsp Lemon Juice: Freshly squeezed.

1 clove Garlic: Grated or finely minced.

Optional: A splash of cold water or olive oil to help it emulsify in the blender.

The Finisher: Chili Crisp Honey

2 tbsp Honey: Use a mild wildflower or clover honey.

1–2 tbsp Chili Crisp: (e.g., Lao Gan Ma or Momofuku). Adjust based on your heat tolerance.

Fresh Herbs: Mint, dill, or parsley for a pop of brightness.

Lemon Zest: For a final hit of citrus aroma.

Pro-Tips for Success
The Smash: Use the bottom of a heavy glass or a measuring cup to gently press each bean. You want them flattened but still in one piece.

The Heat: Roast them at 220°C (425°F) for about 20–25 minutes. Flip them halfway through if you’re feeling ambitious, but a hot tray usually does the trick on the bottom side automatically.

Are you planning on serving this as a shared appetizer or keeping it all to yourself for a main (I wouldn't blame you)?