Servings: 6 Prep: 10 min Cook: 30 min Total: 40 min
These “refried” beans taste … like refried beans!
I don’t know why I resisted these black soy beans for so long. They just seemed so … odd and foreign to me. Plus, I’d sort of written “beans” out of my life, so … these things were definitely a source of puzzlement. Finally … after about a year of knowing about them, but … fearing them … I saw a can of them at the grocery store on a visit to the States. I pick ’em up, threw them in my suitcase, flew down to Mexico and … made chili! It was YUM!
Since then, I’ve really REALLY warmed up to these beans as … BEANS! They’re maybe ever so slightly different, texturally, but … you’d really have to be focused on it. Mostly … they’re beans in all the ways a bean should be a bean, but … with less carbs and more fiber!
I’d by lying if I said I’ve found total peace with these beans. I love them and eat them, but still cook them in ways to mask anything “soy-y” that might be going on with them. As a result, these beans have spiced and peppers and what not, but … the end result was tantalizing.
Use as a dip, a side, in a taco or a burrito … or to spackle that weird crack in the bathroom tile!
Note: Photos taken with baked low carb tortilla chips.
"Refried" BeansPrint Rate
- 2 tbsp light oil (coconut olive ... or even bacon fat!)
- 1 small onion diced
- 4 each garlic cloves minced
- 1 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 (15-ounce) can black soy beans drained and washed
- 1 small red bell pepper seeded and diced
- 1 each jalepeno chillies seeds removed and finely diced
- 1/4 cup vegetable stock (or chicken)
- 1 tbsp lime juice freshly squeezed
- salt and fresh cracked pepper to taste
- In a medium sized sauce pan, heat your oil.
- When the oil begins to ripple, add your garlic and onions. Adding a little salt will pull the water out, and they'll cook faster (plus it tastes better!). Add your spices.
- Cook for a few minutes. I personally like to add some nice brown color to my onions, but it's not required.
- While the onions are cooking, drain and rinse your beans. Wash them well.
- Add your beans, bell pepper and jalapeño to the pan. Add some salt and pepper. Stir.
- Add your stock and lime juice.
- Cover the pan with a lid and reduce the heat to very low.
- Let the beans simmer for about 30 minutes.
- Mash with a fork or any other mashing tool. Beat with an electic mixer. I personally used a food mill (ricer), which gives a nice texture to the whole thing.
- Serve hot, or chill to use as a dip!
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* Learn More: More about this recipe and nutrition …