Prep 20 mins
Cook 5 mins
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."
- 2 (15 ounce) cansorganic black soybeans, rinsed, drained, and mashed
- 5 ounces chicken broth
- 2 tablespoons coconut oil
- 2 tablespoons chopped red onions
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper
- In a blender or food processor, puree the black soybeans and chicken broth until the consistency is relatively smooth.
- 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.
- 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.