Black Beans are native to Mexico and a staple on the table. This is a pantry side dish to any Mexican meal, using canned Black Beans and a few spices. “Refried” doesn’t actually mean they are fried twice. Refried or “Refritos” is the Spanish word for well fried.
Refried Black Beans
Adding 3 TBSP of chicken stock to the beans gives it the consistency similar to canned refried pinto beans. If you prefer, add more stock for a thinner puree.
When beans are drained we always use our Kitchen Carb Scale vs the cans' Carb count.
Ingredients
- 1 – 19 oz. can (540 ml) Unico Black Beans, (19 CHO/1/2 cup) 31 CHO
- 2 TBSP olive oil 0 CHO
- ½ tsp. chili powder 0 CHO
- ½ tsp. cumin 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 3 TBSP chicken stock 0 CHO
TOTAL CHO 31 CHO
- TOTAL WEIGHT 361 GRAMS
- 31 CHO DIVIDED BY 631 GRAMS = .085 CHO/GRAM
- 1 TBSP = 17 GRAMS (.085 CHO x 17 GRAMS) 1.44 CHO/TBSP
- 1/4 cup = 4 TBSP (1.44 CHO x 4) 5.76 CHO/1/4 cup
- 1/4 cup = 68 GRAMS
Instructions
- Rinse and drain beans in a sieve.
- In a medium skillet heat olive oil and the spices. When oil is hot and shimmering, add the beans.
- Sauté the beans for 3 minutes over medium heat.
- Remove about ½ cup beans from the skillet and set aside.
- Add remaining beans, spices, and chicken stock to a blender.
- Add chicken stock to the blender and puree.
- If you want to add more stock do so. The Carb count will decrease as more stock is added.
- Remove beans from the blender and place in a mixing dish. Add whole beans that were set aside and mix with a spatula to incorporate.
