These beans were tender in 4.5 hours on high. I seasoned with 3 tsp. chili powder and 1 tsp. cumin and reduced the black pepper to 1 tsp. which is plenty. After beans were cooked, I ran them through the food processor, adding just enough of the bean liquid to get the right consistency. I also added a 4 oz. can of mild green chili's. This stuff is SO good!! You will NOT miss the fat...trust me. Wonderful consistency and fresh taste. It puts the canned refried beans to shame!! Warning...this makes a LOT of refried beans.

Reviewed On: Dec. 6, 2008

My picky husband raved about this recipe. The meat was melt in your mouth tender after 7 hours on low, and the "gravy" was awesome over rice. Husband gives two thumbs up.

Reviewed On: Dec. 6, 2008