Delish. I made an error when cooking the beans, added to much cooking water to start, but was able to fix it by adding one can of refried beans. Next time I will use water just to cover the beans while cooking. Made for my bunco group, and got raves. Will for sure make again.

I have made these several times now, and they are so forgiving! I make them a little different everytime; sometimes I just add garlic, some butter, and maybe some cumin and chili powder. Other times I add salt, pepper, red pepper flakes, cumin, taco seasoning, and garlic. Each time I have made it it has been very good--I blend the beans up in batches with a blender to make them smoother though--I also never use the amount of butter they call for, only one to two tablespoons, and sometimes none at all and it is still good. I especially like to use this for nachos, by putting nachos in a dish and piling on salsa, the refried beans, jalapenos, and cheese, baking it for 10-15 minutes and then serving with shredded lettuce and tomato on top--pretty healthy and really fun to both prepare and to eat!

I think this is a wonderful basic recipe. Instead of two, I only used one good-sized white onion. I wasn't sure which type or size would suit the recipe best...it would certainly be helpful to specify for beginners like myself :) My preference is for smooth refried beans, so I blended the mixture for a while and it came out great. I recommmend lime pepper, bay leaf, oregano, and cayenne to spice it up!

I would substitute lard or bacon fat for the butter because the butteriness throws off the flavor. This is still better than the can, which I feel has an odd aftertaste of preservatives and metal. Refried beans traditionally have a hint of savory pork taste/smell to them. I recommend using these refried beans in an awesome 7 Layer Dip, as a side dish with Spanish Rice and Enchiladas, or spread on a tortilla with other toppings. If you prefer/prepare this buttery version, please be warned that you may raise eyebrows of those who are regular refried bean eaters >:/

I made this for my family of picky eaters and they ranted and raved. We live close to the border, so I just picked up some flour tortillas and some tostadas and and added the beans, then cheese, lettuce, and salsa. These were to die for!! I love using a recipe that tastes authentic, but does not contain lard or having to fry! Thanks a bunch

Awesome Recipe cooked as directed. A tip if you love spice- add some juice from a jar of pickled jalapenos while the beans are simmering down (approx 1/2 cup worth) It gives the beans excellent flavor

You really don't need to soak the beans; just wash them, bring to a boil (6 c. water for every 3 c. beans) and cook overnight or all day in a slow cooker. And use bacon drippings, lard or shortening, not butter.

These are great! The whole family loves them. try adding different types of cheese to it. Such as Pepper Jack etc.

this is a keeper. i substituted bacon drippings instead of butter & added a little bit of chili powder to give this more flavor. came out great!

I forgot to soak the beans the night before, so I used 2 cans of pinto beans (liquid as well). Added a little chicken bouillon and sauteed onion and garlic. I only used 1/4 cup butter. After waiting a while hoping the excess liquid would simmer away, I grew impatient and tossed in a can of refried beans, mashed the whole mixture up, and poured it in an 8x8 pan. I topped it with cheddar and queso fresco (leftover from the enchiladas) and baked it. Turned out awesome! The pan was scraped clean when I took it home. Thanks!

I've made this recipe twice - the first time, exactly as written had such excellent, tasty results that I went ahead and made minor changes to create refried chili, the second time. Nice flavour, nice consistency, overally great result.

Really good. With all these great recipes to try it makes me want to open up a restaurant and serve up all these tasy dishes.

These were great. I cooked them for around 3 and half hours, so it took almost no effort to mash them with a large fork (I don't have a potato masher). I layered half the beans with tortillas, salsa and plenty of cheddar cheese and baked @ 350 for 20 minutes. It was delicious, and I still have the other half of the batch left for some other tasty dish. I will probably make my refried beans like this a lot now, rather than buying them in a can. The only change I think I made was adding less margarine-- I didn't strictly measure, but I think it was closer to a 1/2 cup.

If made correctly this is a tasty dish. The only things that I would consider not authentic is well, the butter (normally a litte bacon grease), obviously, and the salt (which is ALWAYS added at 20/30 mins before the beans are fully done. You can always add not fat and a dash of cumin and garlic powder.

This was better than what they serve in mexican restuarants or out of a can, but it still tasted as if there was something missing. Not sure what it could be though.