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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender or food processor, puree the black soybeans and chicken broth until the consistency is relatively smooth. | 2. In a medium saucepan, heat the coconut oil on medium or medium-low heat and saute the onion in the oil until just beginning to turn golden--do not brown or burn. | 3. Carefully add the bean puree to the saucepan--it may pop a bit, so watch out! Heat the beans. Stir in salt and pepper. Keep warm until serving time (or reheat on stovetop). You may wish to stir in a bit more chicken broth if the beans become too stiff. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black soybean	2	cans	rinsed drained mashed	-	-	-	-
chicken broth	5	ounces		43.9417	1.0631	6.2652	1.4742
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.