Reviewed: Feb. 20, 2012

So very good!

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Reviewer:

Becky

Cooking Level: Expert

Reviewed: Dec. 11, 2011

A teaspoon of salt and a teaspoon of pepper was WAY too much of both. I wondered about it all after I put it in, but it was too late then. It was so salty and peppery it was inedible.

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Reviewer:

annamac

Home Town: Grandy, North Carolina, USA

Reviewed: Oct. 25, 2011

Loved this! So easy to make and great tasting! No changes made. I think the next time though, I will finely dice the onions. Wonderful recipe! thanks

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Reviewer:

Mary Jane B

Cooking Level: Beginning

Home Town: Union City, California, USA

Living In: Mililani, Hawaii, USA

Reviewed: Oct. 13, 2011

I had no idea it was this easy to make. Thank you for sharing!

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Reviewer:

MommySmith

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Sep. 22, 2011

This recipe has potential, but I would need to give it major adjustments. I should have followed my instinct and not the recipe: too much water and too much pepper! I enjoy spicey food, but I would not use black pepper to give the kick--next time, use a fresh chile to get an authentic Mexican spiciness.

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Reviewer:

Laurr

Reviewed: Sep. 4, 2011

Unfortunately, I think the fat is what makes most refried beans so yummy.

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Reviewer:

UALMEIDA

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Encinitas, California, USA

Reviewed: Jul. 11, 2011

quite good and hardy while still being a real healthy side dish. I paired them with a blackened chicken

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Simple Cooking

Reviewed: Jun. 7, 2011

I LOVE this recipe. I've made it several times now to go in burritos and I adore it. Made exactly as instructed, but with a few pulses in the blender at the end. The chunks don't work well for burritos in my opinion, but the flavor is unbeatable! Thanks!

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Reviewer:

feinicstine

Reviewed: Apr. 16, 2011

These were much more interesting and tasty than the refried beans I get from a can, mix, or even restaurants. Like others, I used pintos (1 can, drained), 1/2 cup of broth in place of water (following the advice of another recipe, used hot broth to make less starchy), only a dash of salt and pepper, and only a few drops liquid smoke. Also some canned chilis. Sauteed the onion and garlic in olive oil (I know, this adds some additional fat), then mashed all the beans in the pot with a potato masher. Could have done with less onion. These would be good in burritos, I think.

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Reviewer:

thekaz1969

Reviewed: Apr. 14, 2011

I wonder if the recipe is supposed to read 2 cans, not cups. Well, I did one cup pinto; one cup black. Black, rinsed & drained; pinto, mostly drained. I just put them in a blender. Had to add a little water. An electric mixer may be a better choice. Anyway, I sauteed about half cup onions, a clove of garlic, added the somewhat chunky beans, scant 1/2t salt, 1/4t pepper. Heated that then added 1/16t liquid smoke.. They were good, but not amazing. It didn't save that much money from buying them, but I'll know how to do it now.

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