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" Beans
Print RateIngredients
- 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
Instructions
- 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 …
I’m sending you virtual kisses right now. I love fajitas and being low carb I was disappointed when my favorite fajita side dish – refrained beans – were no longer an option. Now I can hardly wait to make fajitas again so I can make this to go with it!!! Keep those delicious recipes comings!!
Awww … gee … shucks *digs toe in the ground*. Thanks! They’re quite good, too! Check out the Taco Salad or 7-Layer Dip recipes, as well. I think you’ll like them!
These beans are excellent. I had never tried black soy beans, but I’m hooked now! I recently discovered your website, and I’m thoroughly impressed. I will be preparing more of your recipes, guaranteed! Thank you!
Sarah, I resisted these for a good long time, thinking they MUST taste weird. Finally, I broke down and picked some up. I don’t recall what I made (probably chili), but … I was IMMEDIATELY sold. As long as they’ve been washed before cooked, they taste awesome. I’m glad you agree! 🙂
Thank you for this recipe. I first found out about these beans from your website. I love refried pinto beans and miss them so much so hearing about these beans is a miracle for me. I just bought some and was looking for recipes for refried beans and yours is the only one that does not use bacon in the recipe. I think it would taste weird to use bacon, so your recipe sounds wonderful. I will be trying your recipe tomorrow. Thanks again!
—Reply posted by mr zorro on 11/11/2015
I tried them the other night and I think the red bell was too much. It made it too sweet and the beans already have a natural sweetness. I tried to think what to add to make them less sweet, but could only think of salt and it did not cut the sweetness. I did not care for it, but I have not given up on them yet. I will make hummus and bean curry and try them again. Please let me know if you have any other black soy recipes. Thanks DJ 🙂
—Reply posted by DJ on 11/8/2015
Hi Zorro, I can see how bacon FAT would be a nice flavor, though! In any event, let me know how they turn out. I hope you love them! 🙂
These were delicious! I omitted the red bell pepper and lime juice, as I didn’t have any in the house. I used ghee as my cooking oil. Next time I’ll add more Jalapeños (I like it spicy). Ate portions of these beans spread on a low carb tortilla with shredded cheese and chipotle Tabasco sauce. Delicious and filling!
Thanks for opening my eyes to a product that I didn’t even know existed (black soybeans); adding more fiber and variety into my meals is always a good thing.
Thanks for all you do!
Sure thing! I’m glad you enjoyed them! Yep, these soy beans are fantastic. I typically try to avoid soy, but the brand I buy is organic suggesting it hasn’t been genetically altered. There may still be some estrogenic properties, as these beans aren’t fermented but I also don’t eat them daily. As a rare random treat, they REALLY hit the spot and truly take the place of a good ol’ fashioned bean. Great stuff!