I make this probably once a week. I soak the beans the night before, rinse the beans in the morning and replenish the water, add all of the other ingredients, plus some chili powder and cook them on low for 10 hours. When I get home from work they're ready to finish. We love them in a bowl with brown rice, shredded cheese, chopped tomatoes, salsa, and maybe a little dollop of sour cream. Great in burritos or on tostadas or nachos as well. I can never eat canned refried beans again!

Reviewed On: May 16, 2009

This has practically become a staple in our home. The kids love it right along with me. I use fresh onions and Trader Joe's frozen tri-color pepper strips (I chop them up a bit); I add a can of rinsed black beans. And I also use the Trader Joes frozen roasted corn - very yummy. Last time I made it I tried using Rotel tomatoes with chilis (and omitted the 3 cans of chilis) which I pureed first; it made the soup spicier - good for me, not for the faint of heart.

Reviewed On: May 16, 2009