These low carb refried beans are surprisingly easy to make and they taste so much better than anything you will find in a can. Add them to your favorite keto Mexican food, or enjoy them all on their own.
Preheat your oven to 425° and line a baking sheet with aluminum foil or parchment paper.
Heat 1 ½ tablespoon of bacon grease or oil in the bottom of a large pot with a lid over medium-high heat.
2 tablespoon Rendered Bacon Grease
Add the onions and garlic to the pot and cook, stirring frequently, until the onions are beginning to turn translucent, about 3-4 minutes. Add the cumin and chili powder and cook for an additional 3-4 minutes stirring frequently.
½ cup Onion, 1 tablespoon Garlic, 1 teaspoon Ground Cumin, 1 teaspoon Chili Powder
Add the drained and rinsed black soybeans and the vegetable broth to the pot, then bring it to a boil.
30 oz Canned Black Soybeans, 3 cups Low Sodium Vegetable Broth
Reduce to a simmer and cover. Allow the mixture to simmer for 45 minutes to 1 hour, stirring occasionally.
While the beans are simmering, cut the eggplant into 1-inch cubes. Toss the cubed eggplant in the remaining ½ tablespoon of the bacon grease or oil and season them all over with salt and pepper.
1 lb Eggplant, 2 tablespoon Rendered Bacon Grease, Salt and Pepper
Roast the eggplant on the prepared baking sheet for 15-20 minutes or until they are slightly browned, flipping them halfway through.
Remove the pot from the heat and add the roasted eggplant.
Carefully, use an immersion blender to puree the beans and eggplant together. Continue blending them until they are smoothed to your liking.
Return the pot to the stove and continue cooking, uncovered over medium heat, stirring frequently until the beans have thickened. The longer you cook them, the thicker they will become. They will also thicken some when they cool. Season with additional salt and pepper if desired and enjoy!