These are the best refried beans I have ever had! I had never considered making my own. They are really easy and delicious. Mine took longer to cook because I put my slow cooker on low while I was at work, the beans were still undercooked 8 hours later, so I put the cooker on high for about 3 more hours and they were perfect. I did have to add about 1/4 cup more water. I didn't chop my jalapeno, so they weren't hot at all (next time I will chop it though, I like a little heat). I followed another reviewers advice and substituted half black beans. I will making these from now on instead of buying canned beans :)

Reviewed On: Apr. 14, 2010

This was so simple! I may have used twice as much coolwhip as the recipe calls for, so I didn't have a problem with the cream cheese being overpowering. I also added about 1/4 cup of peanut butter. I used my own graham cracker crust recipe that has cinnamon and cashews. It was smooth, creamy and rich. I will be making this again!

Reviewed On: Jan. 28, 2010

This was a very nice side dish for my chicken enchiladas and was also good in tacos. I used brown rice and eyeballed the seasonings. I may try it again with white rice, my brown rice always comes out a bit mushy. I also used chopped tomatoes with green chiles (no tomato sauce) that I pureed in the blender with one chipotle in adobo sauce. I will definately make this again.

Reviewed On: Jan. 28, 2010