Keto Refried Beans

• 15 oz Black Soy Beans * 15 oz can Cooked – I started with dry black soy beans instead of canned because they are a lot less expensive.

You can buy canned black soy beans to cut down on the time that this recipe takes. But they are not super budget friendly.

I think I would go this route if I didn’t plan on making these very often. But, if you have read very many of my posts, you know that we eat a lot of Mexican dishes around here.

So, I bought the dried beans and will make them myself in the pressure cooker whenever the need/urge for delicious low carb bean burritos strikes.

They take 22 minutes with a ten minute natural release in my Ninja Foodi. Which, by the way costs $100.00 less than when I ordered it 5 months ago.

If you have been thinking about getting one…now it the time friend.

• 3 oz Bacon – ¼ package of bacon or three full slices.

• ¾ cup water *or bean water from cooking dried beans

• 1 tsp bouillon *chicken, beef or tomato – your choice. I like the Tomato bouillon.

It works in tons of low carbs dishes and I use it all the time.

You can of course just use plain sea salt but the bouillon lends another layer of flavor and should be used if you can get your hands on it.

• ¼ -½ tsp red pepper flakes *Optional for heat. You could also use chopped jalapeno. I do this if I have fresh peppers on hand.

• 1 tbsp dried onion * 3 tbsp if using fresh

• 1 tsp cumin – to taste of course.

• 2 cloves garlic – also to taste.

Optional garnish

• Cilantro

• Green Onion

How to make the Refried Beans

1.) Rinse beans if using canned Black Soy Beans.

If starting with dried beans please see the “ingredients section” for cooking times if needed.

2.) Chop raw bacon into small pieces and fry in a large pan until crispy. Do not discard grease.

The beans NEED the fat from the bacon. Traditional frijoles are made with lard but I find that bacon gives then an extra little somthin’ somethin’.

3.) Turn off heat to avoid splattering. Carefully, add beans and all other ingredients to the pan.

4.) Use immersion blender in the pan to puree beans. Be careful, the pan is still hot.

5.) Turn burner back on to medium/ low to start cooking the water out of the re-fried beans.

6.) Cook until desired consistency (usually about ten minutes).

Remember that they will continue to thicken as they cool.

7.) Serve with desired topping or store in an airtight container for 5-7 days.

Can I make the Low Carb Frijoles Refritos ahead of time?

Absolutely! They last for up to a week in the fridge.

Can I freeze the refried beans?

Yes. Freeze them in reasonable sized portions for up to three months. You might need to give them a stir when they thaw because the water will leach out during thawing.

Do Black Soy Beans really taste like refried beans?

Yes. They do. Beans don’t naturally have much flavor of their own. The spices and especially the fat that you use give them their “Mexican” zestiness.

What about the texture of the refried beans?

The texture of the beans is all up to you. Do you like them thinner? Add water if they get too thick.

Do you like your frijoles smoother? Blend them longer and make sure you start with FULLY cooked black soybeans.

Can I use white soybeans?

Yes. But, keep in mind that the black variety is higher in some phytonutrients than other soybeans. I think the black variety is best in this recipe but it really is up to you.

I think that’s all for the Low Carb Frijoles Refritos!

If you have been missing beans you’ll love this recipe. Promise.

As always, please leave any questions comments or feedback below.

Adios for now!

Brandy