Low Carb Black Beans

5 from 1 vote

Tender and creamy soybeans take on lots of flavor and make an excellent low carb Mexican-inspired side. Because these are higher in carbs, they are best as an occasional treat or as a part of a low carb but not keto diet. Skip this altogether if you are avoiding soy.

Course Side Dish

Cuisine Mexican

Keyword dairy-free, egg-free, mexican, nightshade-free, nut-free, side, soybean

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 224kcal

Author Jenny Ross

Ingredients

1 tablespoon bacon grease or avocado oil for vegetarian
2 jalapeños stem, membranes and seeds removed, minced, omit for nightshade-free
1/4 red onion minced
2 garlic cloves minced
1 teaspoon cumin ground
1/2 teaspoon oregano dried
1 bay leaf
15 ounce can black soy beans with liquid from the can
water as needed
salt and pepper to taste
lime juice to taste, optional

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Instructions

Add the bacon grease, jalapeños, and onions to a small pot and cook over medium-high heat, stirring often until the onions soften and become translucent, about 5 minutes.
Add the garlic and cook, stirring for 1 minute, until fragrant. Add the cumin, oregano, and bay leaf.
Cook for 1 minute more and then add the beans along with the liquid from the can. Bring to a boil then reduce the heat to a simmer and cook, covered on the lowest simmer possible for 45 minutes. Add water as needed to keep the beans from sticking, I have found about 1/2-1 cup is needed.
Season to taste with salt and stir in lime juice, to taste, if desired.

Notes

Protein:Energy Quotient [calories]: 0.79

Nutrition