“Refried” Beans

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.

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
2 tbsp (28g) light oil (coconut, olive … or even bacon fat!)
240
24
0
0
0
0
0
1 small (70g) onion, diced
28
0
1
7
0
1
6
4 each (12g) garlic cloves, minced
16
0
0
4
0
0
4
1 tsp (2g) cumin seed, ground
7.5
0.4
0
0.9
0
0.2
0.7
1 tsp (2g) coriander seed, ground
6
0.4
0.2
1.1
0
0.8
0.3
1 (15-ounce) can (425g) black soy beans, drained and washed
420
21
38.5
28
0
24.5
3.5
1 small (74g) red bell pepper, seeded and diced
22.9
0
0.7
4.4
0
1.5
3
1 each (6.67g) jalepeno chillies, seeds removed and finely diced
2
0
0.1
0.4
0
0.2
0.2
1/4 cup (58.75g) vegetable stock (or chicken)
3
0
0
0.8
0
0
0.8
1 tbsp (15.25g) lime juice, freshly squeezed
3.8
0
0.1
1.3
0
0.1
1.3
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 6 servings):
749.2
45.8
40.6
47.9
0
28.3
19.6
Totals Per Serving:
124.9
7.6
6.8
8
0
4.7
3.3 g
53.8%
Fat
21.2%
Protein
25%
Carbs

"Refried" Beans

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Print Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Servings
Author: DJ Foodie

Ingredients

  • 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 …

5 thoughts on ““Refried” Beans”

  1. 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!!

  2. 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!

  3. 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!

  4. 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! 🙂

  5. 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! 🙂

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