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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican - Mexican Keto Refried Beans Recipe

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This recipe for Mexican - Mexican Keto Refried Beans is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 slices bacon, diced
2 zucchini (or yellow squash), diced 1/4 cup onion, diced
2 garlic cloves, minced 2 tbsp taco seasoning ˝ tsp @publixgreenwisemarket apple cider vinegar (optional)
1/4 cup @kettleandfire chicken broth
@redmondrealsalt and pepper to taste

Instructions:
1. Cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
2. In the same skillet with the bacon fat, add diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. Add the diced zucchini, along with chicken broth, taco seasoning, apple cider vinegar, Redmond Real salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and cook down, about 10 minutes.
5. Taste and adjust seasoning if needed.
6. Add the cooked bacon to the mixture and blend together in a blender, leaving it somewhat chunky, if desired
Directions:
Directions:
Personal Notes:
Personal Notes:
Rachael serves these spread over Meat Thins and toppings.

 

 

 

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