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5 from 1 vote

"Refried" Beans

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 Servings
Calories: 124.87kcal
Author: DJ Foodie


  • 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 jalapeƱo 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!


Serving: 6g | Calories: 124.87kcal | Carbohydrates: 7.9816666666667g | Protein: 6.7733333333333g | Fat: 7.64g | Fiber: 4.7166666666667g