Low Sodium Refried Black Beans
Savor the rich, smoky flavor of **Low Sodium Refried Black Beans**, a healthier twist on the classic side dish that's perfect for anyone watching their sodium intake. Made from tender, slow-cooked black beans, this recipe combines the aromatic trio of sautéed onion, garlic, and cumin with a hint of smoked paprika for a bold, earthy taste. Fresh lime juice and chopped cilantro add a burst of brightness to every creamy bite. Easy to customize, these beans make an excellent filling for tacos, burritos, or a wholesome dip for tortilla chips. With no canned beans or high-sodium ingredients in sight, it's a clean and satisfying choice for your next meal. Whether you're planning a Tex-Mex feast or looking for a nutritious plant-based side, this low-sodium recipe is sure to please!
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Ingredients
- 2 cups dried black beans
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 5 cups water or low-sodium vegetable broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Directions
Step 1
Rinse the black beans thoroughly under cold water and place them in a large bowl. Cover the beans with plenty of fresh water and let them soak for at least 6-8 hours or overnight. This helps reduce cooking time and aids in easier digestion.
Step 2
Drain the soaked beans and rinse them again. Transfer the beans to a large pot and add 5 cups of water or low-sodium vegetable broth.
Step 3
Bring the beans to a boil over high heat. Once boiling, reduce the heat to a simmer and cover the pot. Cook the beans for about 1.5 to 2 hours or until they are tender. Check occasionally and add more water if necessary to keep the beans submerged.
Step 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Step 5
Add the minced garlic to the skillet and cook for another 2 minutes until fragrant.
Step 6
Stir in the cumin, smoked paprika, and black pepper, and cook for another minute to toast the spices.
Step 7
Once the beans are cooked, drain them, reserving some of the cooking liquid. Add the beans to the skillet with the onion, garlic, and spices.
Step 8
Using a potato masher or the back of a fork, mash the beans to your desired consistency, gradually adding reserved cooking liquid as needed to keep the beans moist and to achieve a creamy texture.
Step 9
Stir in the lime juice and fresh cilantro, mixing well to combine all flavors.
Step 10
Taste and adjust the seasoning if necessary. Serve hot as a side or use as a filling for tacos or burritos.
Nutrition Facts
| Serving size | (1846.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 834.0 |
| Total Fat 31.5g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 0mg | 0% |
| Sodium 861.5mg | 0% |
| Total Carbohydrate 110.0g | 0% |
| Dietary Fiber 37.0g | 0% |
| Total Sugars 9.0g | |
| Protein 36.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1791.1mg | 0% |
Source of Calories