These low carb refried beans are made with canned black soy beans. Use as a low carb substitute for refried beans in all your favorite recipes.
When I found out my regular grocery store carries Eden black soy beans in the Natural Foods section, I grabbed a bunch to try out some recipes. For my first experiment, I wanted to see how they taste mashed and fried.
I came up with a low carb refried black beans that could be used in various Mexican dishes. I found a recipe at Low Carb Luxury for Refried Black Soy Beans.
Of course, I had to modify the original low carb refried beans recipe a little. I did like the addition of bacon because it gave a really nice flavor to the soy beans. In fact, I think I’ll add more bacon next time.
I simplified the original recipe because I like to make my cooking as easy as possible. There were a lot more steps in Lora’s recipe.
You’ll love how easy it is to make these low carb refried beans. Other than cooking the bacon, the ingredients can all be processed together before frying in the skillet.
I bet this mix would be perfect served on low carb nachos made with cheese crisps. I’m dreaming up a low carb Mexican night full of ideas.
There are some who refrain from eating any soy. However, my Asian relatives don’t seem to be affected by it. And, I’m sure it’s okay in moderation.
Plus, black soy beans are the only low carb beans I have found. You can use them in place of any high carb bean in your recipes. They are very popular for low carb chili.
These low carb refried beans would also taste great with cheese rolled into a carb conscious tortilla to make a burrito. They could be served plain or topped with cheese.
They can also be used to make a layered tortilla chip dip. In fact, I have made a low carb Layered Mexican Dip. I know you will enjoy this if you are a fan of Mexican food.
So, go ahead and give black soy bean a try. And, be sure to add additional bacon. Personally, I think more is always better when it comes to bacon.
Do you have a favorite Mexican dish? Changes are, it can probably be turned into a healthier low carb version.
Low Carb Refried Beans Recipe
Low Carb Refried Black Soy Beans
Ingredients
- 30 ounces black soy beans canned
- 6 slices no sugar bacon cut into small pieces
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 tablespoons unsweetened coconut or almond milk
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In a large skillet, cook bacon until just done, not crispy. Leave in skillet and set aside.
- Drain 2 cans of black soy beans. Put into a blender or food processor and mix until smooth. Add remaining ingredients and mix until well blend. Add bean mixture to bacon and cook until warmed throughout.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Sherry says
I’m afraid I’m going to taste test the whole durn pan before these refried beans make it into the burritos I’m making for dinner. The smokiness of the bacon is the perfect addition to this recipe.
I’ve been using black soybeans for a while now but this is a new application for me. Thank you!
Lisa MarcAurele says
To be honest, I almost forgot I had this recipe until your comment popped up. The black soy beans are the best when you are craving beans on low carb.
Emily Kemp says
Love how easy this is, looks delicious!
Shae Thompson says
How much is each serving is it the whole batch for 11g carbs ?
Lisa says
It’s 11g carbs and 9g fiber per serving which is only 2g net carbs per serving when you subtract the fiber.
Marlys Unrau says
I always use cream….really does make them creamier. I would like to know how many servings this makes?
Lisa says
I got 4 large servings.
Ira Weiss says
I’m curious why you decided to use almond or coconut milk as opposed to water or stock?
Lisa says
It gives it a creamier taste. You can use either water or stock if you prefer.