Ingredients
Units
Scale
- 2 1/2-3 cups cooked black soybeans, divided
- 3/4 cup chicken broth
- 1/2 tsp salt
- 1 slice of bacon, raw
- 1 small onion, minced
- 1 jalapeno, diced (or 2 tbsp jarred minced jalapenos)
- 1/2 tsp cumin
- 2-3 cloves garlic, minced
- 2 tsp lime juice
Instructions
- Remove 1 cup of the cooked black soybeans and set them to the side.
- In a large skillet, add the chopped bacon on medium-low heat until the fat has rendered and the bacon begins to crisp (about 5 minutes). Using a fork, remove the bacon and place the bacon in the bowl of a food processor while leaving the bacon grease in the pan.
- Add the minced onion, jalapeno and cumin to the now-empty skillet that contains the bacon grease. Cook on medium heat, stirring frequently, until the onion softens (about 5 minutes). Add the minced garlic and cook until fragrant, about 30 seconds. Remove the skillet from the heat and set it aside.
- Add the black soybeans (but not the reserved 1 cup of black soybeans) to the bowl of the food processor that has the bacon. Add the chicken stock and salt. Process until smooth, about 30 seconds.
- Add the onion mixture and the reserved 1 cup of black soybeans to the bowl of the food processor. Pulse 15 times (or more depending on what texture you are looking for). Return the mixture in the food processor to the skillet and add the lime juice. Cook on medium-low heat, stirring frequently until heated through. Taste the mixture and add any additional spices, salt, or pepper.
Notes
- Net carbs are equal to 2 grams per 1/4 cup
- To increase fat content, simply add more bacon or additional oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stove-top
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 99
- Sugar: 2
- Fat: 5
- Carbohydrates: 7
- Fiber: 5
- Protein: 7
