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Refried Beans

Thanks to the miracle of very low-carb Black Soybeans, we now have real refried beans. Not a substitute. Not "almost". The real deal.

Black soybeans provide structure while fat, aromatics, and blending create the expected smooth, cohesive texture.

These refried beans are not the flat and tasteless version often served in restaurants; jalapeño and fresh aromatics give them the depth and taste of Mexican home cooking.

The ultimate texture of the refried beans — from rustic and a bit chunky to ultra-smooth — is determined by how much you blend it.

Ingredients

Bean Base

  • 2 cans black soybeans, drained and rinsed
  • ½ yellow onion
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • Generous pinch Mexican Oregano, or regular Oregano
  • Small handful of kosher salt
  • Water, enough to cover beans by about 2 inches

Refrying

  • 2–3 tablespoons lard (or bacon fat)
  • ½ yellow onion, finely diced
  • 2–3 cloves garlic, finely diced
  • 1 small jalapeño, seeds removed and finely diced
  • Generous pinch Mexican oregano
  • Kosher salt, to taste

Method

Build the Bean Base

  1. Place drained soybeans in a pot with ½ onion, smashed garlic, bay leaf, oregano, salt, and enough water to cover by about 2 inches.
  2. Bring to a gentle boil, then reduce to low and simmer uncovered for 20–30 minutes. This softens the beans further and enriches the cooking liquid.
  3. Strain the beans, reserving the cooking liquid. Discard the bay leaf and large aromatics.

Refry

  1. In the same pot, heat lard over medium heat.
  2. Add diced onion, garlic, jalapeño, oregano, and salt. Cook 5–7 minutes until fully softened.
  3. Return the beans to the pot and cook for about 2 minutes, stirring to coat the beans with fat and aromatics.
  4. Add about ¾ cup of the reserved bean cooking liquid.

Blend and Finish

  1. Blend until mostly smooth, leaving a small amount of texture. Add additional cooking liquid as needed to reach a thick, spoonable consistency.
  2. Reduce heat to medium‑low and simmer 5–10 minutes, stirring frequently, until the mixture thickens and emulsifies with the fat.
  3. Taste and adjust salt. If the beans taste lean, stir in an additional spoon of lard and blend briefly to incorporate.

Storage

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Refried soybeans freeze very well. Portion into flat freezer bags or small containers like Kitchen Essentials: Souper Cubes and freeze for up to 3–4 months.
  • Reheating: Thaw overnight in the refrigerator or reheat directly from frozen. Warm gently in a saucepan with a splash of water or stock to restore the original consistency. The beans may also be reheated sealed in a bag in a Sous Vide bath at about 140–150°F (60–65°C) until warmed through.

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