Tasty Refried Beans Recipe With Chorizo Is Made With Leftover Black Bean Soup by Donna John
The other night I made six-ingredient black bean soup for dinner. Being just the two of us, we had leftovers. When six-ingredient beef empanadas were on the menu the next day, I decided to see if I could make refried beans out of the leftover soup. Well, it was a success!
The same technique could be used with canned black bean soup. Pour the soup into a pot, mash and cook until liquid has evaporated. Depending on brand of soup, you may want to add some ground cumin, chili powder or garlic powder.
Prep Time: 0 minutes
Cook Time: 10 minutes (approximately)
Total Time: 10 minutes
Servings: varies on amount of leftover soup
- leftover black bean soup
- shredded cheese (optional)
Here's how to make it:
- Put the leftover soup into a soup pot or skillet over medium-low heat. As they heat up, mash them with a potato masher.
- Cook, stirring occasionally, until almost all the liquid has been absorbed and they have the consistency of refried beans.
- Top with shredded cheese, if desired.
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