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Muy Bueno Refried Black Soybeans

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“Taken from "The Low-Carb Comfort Food Cookbook." "When a real Mexican fiesta is what you crave, what's a soft taco, fajita, or enchilada without the refried beans? Now you can have it all! Or if you're in the mood for a party snack, the refried recipe makes a great bean dip that's high in protein, low in carbs, and long on comfort. "To make the dip, you'll simply need to add another 1/2 cup or so of chicken broth to make a thinner mixture, 1/2 tsp cumin powder, and a dash of hot red chile powder (if desired) for zip and an insignifican increase in carbs for serving."”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender or food processor, puree the black soybeans and chicken broth until the consistency is relatively smooth.
  2. In a medium saucepan, heat the coconut oil on medium or medium-low heat and saute the onion in the oil until just beginning to turn golden--do not brown or burn.
  3. Carefully add the bean puree to the saucepan--it may pop a bit, so watch out! Heat the beans. Stir in salt and pepper. Keep warm until serving time (or reheat on stovetop). You may wish to stir in a bit more chicken broth if the beans become too stiff.

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