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!
Photos taken with baked low carb tortilla chips.