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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.

Course Side Dish
Cuisine Mexican
Keyword Black Beans, Chili Powder, Cumin, Olive Oil

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

  1. Rinse and drain beans in a sieve.
  2. In a medium skillet heat olive oil and the spices. When oil is hot and shimmering, add the beans.
  3. Sauté the beans for 3 minutes over medium heat.
  4. Remove about ½ cup beans from the skillet and set aside.
  5. Add remaining beans, spices, and chicken stock to a blender.
  6. Add chicken stock to the blender and puree.
  7. If you want to add more stock do so. The Carb count will decrease as more stock is added.
  8. 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.