Carb Friendly Charro Beans using Black Soy Beans

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Just saw this. THANKS Bookmarked. I might be last guy not to grab an Instapot but want one to make stocks and stuff like this. Any suggestions?
Best Buy runs their brand Insignia™ on sale quite often. I got the 8 qt for $48 and the 6 qt seen for $35. It mostly around holidays though. I have the 6 qt IP. They all good. You can't beat the stock made in a pressure cooker. I save the bones from Sam's Rotisserie Chicken plus the juice from container. Freeze in vacuum bag until ready to make stock.
 
Came out really good! I was able to remove hocks in one piece. These where 2 huge ham hocks and mostly meat. The best I have gotten in long time. Usually mostly fat and not much meat. I only put 1 T of kosher salt in. Needed little more so I just added some Lawry's. Also used Rotel in place of pico. This just might be the best bowl of beans I have had. Thanks

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It looks amazing to me!
Yeah lately I been throwing in a can of Rotel or whatever the store brand version of Rotel is versus picking fresh Pico. I buy enough supplies to do a pot 2 weeks in a row and pico doesn't hold up for 2 weeks but the jalapenos and onion do no problem.

Yeah you'll get that salt dialed in. Just think it gets even better when you nail it!


Just saw this. THANKS Bookmarked. I might be last guy not to grab an Instapot but want one to make stocks and stuff like this. Any suggestions?

I would recommend that Instapot DUO model (DUO60 is 6qt). There are a few models out there and this is the tried and trusted model. Not DUO Nova or DUO Plus, just DUO.

The 6qt is a great size where the 8 qt is probably too big and the 3 qt is too small.
Now if you want TONS of stocks then you may consider the 8qt.

Also know you can't or are not supposed to can food in these things so no double duty there.

If you read a knock against the DUO it may be that it doesn't have a "sanitize" mode... HAHAHAHAHAHAHA. I guess people forgot that if you steam something (it has a steam mode) that will sanitize things hahahaha :D

I can't speak to other brands that are like Instant Pot but I know Instant Pot works.

You may want to buy an additional inner pot (the one you remove and wash) as well as silicon seals. This would allow you to do more than 1 cook if a pot is dirty.

Finally, the silicon seals pick up flavors and smells from whatever you cook in it. Just bake them in the oven at 300F degrees for like an hour and it will burn all that off and they will be like new :)

I hope this info helps :)
 
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There have been some threads concerning the use of Black Soy Beans to make bean dishes that are carb friendly for those who do keto which is also in line with low carb diabetic goals 99.9% of the time.

After some experimenting I have landed on a surefire approach to go from dry bean to cooked without soaking using the Instant Pot Pressure Cooker.
Most instructions you read talk about soaking beans with salt over night and such which is a more traditional bean cooking method.
With the use of pressure cookers you can skip all of that as well as greatly reduce cooking times. Anyone who has ever made a pot of beans on the stove knows it takes HOURS. A pressure cooker (Instant Pot in my case) drastically cuts that time down.

So here a pic while I ate a bowl for lunch today and then a more detailed write up:
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My Goal: To use dry black soybeans as a pinto/black bean substitute since it is a very low carb bean and to go from dry bean to cooked in minimal amount of time possible. Also the flavor is very close to a black of pinto bean though the texture never get's as soft.

Research Method:
Made these beans as though they were pinto beans in my Instant Pot pressure cooker the same way I would go from dry to to cooked without overnight soaking of any kind (because this is a major benefit of a pressure cooker ). Scaled up time during attempts to try and get as close to pinto beans and then refried beans as possible with acceptable flavor.

FYI, Dry black beans are roughly 4gm net carb (carbs you body uses, fiber has no nutritional value) and a whopping 15gm of protein from a plant!

Findings:
  • 120min in the Instant Pot on high pressure is the way to go for me and flavor was fantastic. Your expectations should be that this is not a pinto bean To be fair regular black beans are also not a pinto bean but taste great. Following this logic, black soybeans are not pinto or black beans so they have their own difference but slide right in as an additional bean to do pinto and black bean things with.
  • Use Instant Pot on High Pressure setting, specs say High setting is 10.2 ~ 11.6psi
  • No matter what time you land on you definitely want salt to be added before you cook. Or one attempt I added salt only after cooking the soy beans at one point and as the beans has absorbed no salt while cooking. 2 days later in the fridge salt penetration was making flavor noticeably better.

  • 45 minutes with 30+ min rest after - the beans are edible but need waaay more time, the beans were still whole were not easily mashable in texture and flavor penetration was very lacking. Beans had more soy flavor than bean flavor
  • 95 minutes with 30+ min rest after - the beans were still whole but were mashable in texture and flavor was fine. This is a perfectly acceptable result in flavor and texture BUT I wanted to push further
  • Winner: 120 minutes with 30+ min rest after - the beans were still whole but were the most mashable in texture and flavor was even better but this may be due to a switch of ingredients (smoked turkey wings instead of bacon and a little more salt to start with). This was by far the best batch in texture (most mashable) and flavor to me. See I want to easily turn these soybeans beans into refried beans so I'm looking to get the most mashable or even have them break down while cooking to get to refried bean consistently very easily
  • 120min+ - the Instant Pot only goes to 120min max hahaha. I wanted to try to work up high enough time limit so that the beans started to really break down

  • Refried texture - well I didn't get there and cannot get there with my Instant Pot alone. 120 min was easy to mash but there is going to be an issue. These beans are grittier/grainier in texture versus smoother in texture like pinto or black beans. This is likely due to the minimal carb content and the super high protein content. I think protein is just more grainy (think protein powder) and carbs are more mushy (think potatoes). I am confident the use of a blender, food processor, or an immersion blender would have no trouble turning these into refried beans. Texture may be between that of a hummus and refried pinto beans simply because it's a different bean. I'll try and mash some of these in a stove with a masher or spoon and see what happens but I feel these findings are relevant for those who want to go further

Charro Black Soybean Recipe:
  • 2.5 dry cups black soy beans
  • 5 cups of water (wet measuring cup, double dry bean amount)
  • 1TBspoon Salt (I used about 1.5 so anything between 1-1.5 should work depending on your salt preference, this does takes into consideration bacon or smoked turkey wings) - DEFINITELY ADD SALT BEFORE COOKING!
  • 1/2 medium onion diced in big chunks (any kind will work, I used $1/lb vidallia yellow onions on sale atm)
  • 3 Jalapenos - 1 sliced as is; 2 de-veined and de-seeded and sliced (no veins or seeds = all flavor no heat)
  • 14 oz of pico de gallo - this has my tomato (make it or buy it, I bought at the store made fresh daily. It contains onion, garlic, cilantro, jalapeno, and tomato)
  • 2 teaspoons Garlic Powder
  • 2 teaspoons ground Cumin
  • 1 tablespoon Chili Powder
  • 1 TBspoon Black Pepper
  • 1-2 Bay Leaves - depending on size (if you dont have it's ok to omit)
  • 2 teaspoon Mexican Oregano (can use any kind of oregano or marjaram its such a small amount the differences wont be huge) - if you don't have it's ok to omit
  • 12-16oz of bacon whole or cut up, or I used 2lbs of smoked turkey wing segments (store bought smoked wings)
Simply put all of it into your 6qt or better Instant Pot on high or regular pressure cooker ( needs 10.2 ~ 11.6psi to equal Instant Pot, so go with 10 or 15lbs you should be fine either way ). Set 120min for Instant Pot. For regular pressure cooker start timer 120 min when the rocking/rattling of the weight begins.
When done timer goes off use you preferred method of depressurizing. The beans are ready!!

I'm a guy who is doing a very low carb lifestyle for keto and because diabetes runs rampant in my family so preemptive avoiding that risk. Eliminating beans sucks but now this options means I can really really have them back in my life which is great! I also lift some weights and work out some when I can so this amount of protein is fantastic to have as a bonus. I'm super excited that this coming together so well!

I hope this info helps!
HELL YEAH!!!!!!
tallbm tallbm , may I ask where you found this recipe.......I need to find somemore to keep my low carb interesting.

Is this the one that you like?

Thank you.
Dan
 
HELL YEAH!!!!!!
tallbm tallbm , may I ask where you found this recipe.......I need to find somemore to keep my low carb interesting.

Is this the one that you like?

Thank you.
Dan

Yeah that's the one!
Sometimes on Amazon, Ebay, or somewhere else you can find damaged box items that are new and save a little on them.

That recipe is an original from making regular charro beans in real life. I guess you could say its a simple family recipe or common recipe for charro beans.
I just subbed black soybeans in this case and worked to figure out how long to cook em to get them right.

Unfortunately a lot of keto recipes you find online are trash. They basically blog post clickbait with pretty pictures and do not actually come out worth a damn or the way the pictures look. You usually have to take em with a grain of sault and use some real cooking knowledge and after a few iterations you know if you can make it into a real dish or if it's pure nonsense.

I have a really good coconut flour tortilla/wrap recipe but making it is a bit of hassle so I don't do it that often. But man have I nailed it. I prefer simplicity over complexity.

Maybe soon I'll do some keto friendly Mac'n Cheese using shirataki rice and some keto Loaded Mashed Cauliflower. They are both amazing and people have no idea they are keto.
The problem I have is that they are so good and so rich with dairy that you want to pig out on them and lose most of the "keto friendly" nutrition hahhaa.

If you eat 1 good helping as a side then u are ok but honestly its soooo good that a heaping side turns into half a plate alone or u just eat the whole thing and nothing else and about blow your keto carbs for the day in 1 meal anyhow hahaha.

I can say it really does help though if you can keep it as a side. Like smoke some meat and then make these sides and eat the same thing all week until it's gone. Then it's worth it.... I often don't exhibit that much discipline and I'm quite a discipline person hahahhaa.

Maybe I should make the stuff, portion it into like sandwich baggies and immediately freeze some and leave just a few for the week for meals hahhaa.
 
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I'm the same way, I find it hard to step away from the table when something is really good, thanks to my Sicilian Nona, Aunties and Mother. It was an insult to only eat one helping because of how long and hard they took preparing the meal, when it was time to eat you ate until you couldn't take another bite.
I'm telling you, it's a lifetime curse that is hard to break. I have to order some of those beans and make up a batch of these and jcam222 jcam222 ham chowder, I'm really missing beans.
I did really well for the first month and a started sliding back a little and put some weight back on with the holidays, so now it's time to really crack down for a few months until it becomes habitual.
I need to get healthy and drop a bunch of weight before the summer time, I have a bet with 2 friends for $1000 each that I can drop 50lbs before my birthday in June, I'm down 18 lbs now, was 21 lbs until the holidays, time to crack down. LOL!!!
 
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Where is the best place to buy the dry soy beans at a decent price?
 
Where is the best place to buy the dry soy beans at a decent price?

Used to be Amazon for the dry beans but I think supply chain shortages are really hurting availability of the Soymerica dry black soybeans now. You can find a different brand but for way too much money.

Keep an eye for when these are available again:


If you want to buy canned the best price will be had here at Vitacost:
They often had discount codes for stuff.
Free shipping if you buy $25 of Vitacost brand items and free shipping when $49 of non-Vitacost brand items.

The canned beans are already cooked u just throw them into a pot with all the charro stuff and simmer for a while and boom u have charro style black soybeans. I hope this info helps :)
 
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Used this recipe as a guide for making some non keto with pintos and my best effort to date! Totally digging my IP. Stock making beast! Totally sold on ham hocks for this and better than my trials with bacon.
 
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Used this recipe as a guide for making some non keto with pintos and my best effort to date! Totally digging my IP. Stock making beast! Totally sold on ham hocks for this and better than my trials with bacon.
Oh yeah pinto beans can't be beat for this.
I'm glad it came out so well for you.

I was able to get my hands on 25 pounds of Eden brand dry black soybeans and have been making the keto version lately.
Its very good as well but again, nothing beats the non-keto pinto bean version :D
 
Oh yeah pinto beans can't be beat for this.
I'm glad it came out so well for you.

I was able to get my hands on 25 pounds of Eden brand dry black soybeans and have been making the keto version lately.
Its very good as well but again, nothing beats the non-keto pinto bean version :D
I fast a few days a week and workout so I can indulge a little LOL. Been thinking a little more on this. I think I will add a step to make the stock first before adding the beans so I can strain. I had to fish for bones and skin... Amazing how fast that IP is really. 45m and natural release for the pintos I think. I did 60m and was a little too much.
 
I fast a few days a week and workout so I can indulge a little LOL. Been thinking a little more on this. I think I will add a step to make the stock first before adding the beans so I can strain. I had to fish for bones and skin... Amazing how fast that IP is really. 45m and natural release for the pintos I think. I did 60m and was a little too much.

Yeah I hear ya on the digging the bones out.
I've tried ALL cured pork and turkey options.

Best flavor: cured pork neck bones, digging bones out sucks
2nd best flavor: cured turkey butts, digging bones out sucks again
Great flavor with easier bones: cured ham hocks, they old together pretty well so u can debone them separately and add meat back. Has bones AND skin though.
Least amount of fuss: pork bacon, no bones but also not the most flavorful either

I've only ever been able to get cured pork jowls 1 time and they worked well but I can never find them.

Another very helpful trick is that I use drawstring tea bags to hold my bay leaves so I can easily find and fish them out:

These things are super useful for things like this when cooking. Things like star anise, clove, bay leaf, cinnamon, etc. I also have a ton of loose leaf mint that I use with these to make mint tea.
Finally, I will roast coffee for my girlfriend or as a gift for people. I don't drink coffee and don't have a coffee maker but putting a tablespoon and a half of ground coffee into one of these bags and then boiling 12floz of water on the stone, I can make a cup of coffee very easily for anyone without ever having to have a coffee maker and take up counter space with a coffee maker.

Anyhow, I look forward to hearing more reports on how you are making and improving your beans in the instant pot!
 
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Many thanks for that info! For my run, I did 2 hocks a little over a pound and 1qt water for 60m. Hocks were pretty much intact and coulda just taken them out but opted to let them ride along with the beans and after that they were mostly broken down after 60m. I think next time I will run the hocks for 2hrs and strain, maybe even a few days before the beans. I think adding an onion and some japs would be a good thing for the stock. Those bags are used a lot by homebrewers and work well but kicks my OCD in. LOL.

Smoked stuff at the store here is hit or miss but typically I can get hocks or turkey legs. Next run I plan to try 1 hock and 1 turkey leg and part of me is thinking of adding some beef since it's so prevalent in Tex. Can you tell I'm on a stock bender? LOL I am dead set albeit slowly on recreating the beans we had down in Texas so I plan to update this thread when I can.
 
Many thanks for that info! For my run, I did 2 hocks a little over a pound and 1qt water for 60m. Hocks were pretty much intact and coulda just taken them out but opted to let them ride along with the beans and after that they were mostly broken down after 60m. I think next time I will run the hocks for 2hrs and strain, maybe even a few days before the beans. I think adding an onion and some japs would be a good thing for the stock. Those bags are used a lot by homebrewers and work well but kicks my OCD in. LOL.

Smoked stuff at the store here is hit or miss but typically I can get hocks or turkey legs. Next run I plan to try 1 hock and 1 turkey leg and part of me is thinking of adding some beef since it's so prevalent in Tex. Can you tell I'm on a stock bender? LOL I am dead set albeit slowly on recreating the beans we had down in Texas so I plan to update this thread when I can.

I'm looking forward to watching your ride through pinto bean land hahaha.
Yeah lots of great pinto beans down here in TX.
You will come up with all kinds of varieties and once you nail your charro beans, it is an easy transition to borracho beans which I LOVE. You just pour a can of beer in at the end of cooking and charro beans become borracho beans lol.

What beans are you trying to replicate, Rudys?
 
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