Thanks for sharing this recipe!

These were very good. I omitted the bacon, otherwise I made it just how the recipe said.

BLAND and really not worth all the time. I ended up refrying them after they cooked and adding some seasonings to pick it up a bit.

These beans smelled great while they were cooking and they cooked just fine, but they were way too bland. We added sour cream, taco seasoning, and pepper but it was still pasty and bland. We won't be making this again.

Reminded me of ham and beans (same flavor). I just wanted to remind anyone before adding the beans to the slow cooker that they should either be soaked overnight or as the instuction manual to the crock pot says " beans should be softened completely before combining with sugar or acid food. It may have a hardening effect on them and will prevent softening. Or you can boil beans for 10 min. reduce heat, cover, and allow to simmer 1 1/2 hrs. or until beans are tender." I did this and they turned out being a good consistency when they came out of the crock .

Mine came out great! These were exactly what I wanted- refried beans. I had a whole bag of light red kidney beans so I had to scale and fudge this a bit. I’m not much for fooling with dried beans but someone gave them to me and I needed to use them up. I used 2 crock-pots. I soaked the beans overnight. I went by the recipe except I also added about a tsp. of Adobo Seasoning to each crock for a little Mexican flavor. I highly recommend this if you have some around. I also used about half the bacon that the recipe called for because it was less fat and I hate to use expensive bacon just for seasoning. I didn’t drain any water. When my crocks of beans were getting mushy and the water was soupy and thick I transferred all the beans to a big microwave casserole. At this stage I didn’t need to discard my bacon. It had virtually dissolved in the beans. I mashed the rest of the solid beans up, and nuked them on medium 20 mins. stirred and nuked again on medium another 15 mins. This dried the soupiness out and made them that pasty consistency of refried beans that I was wanting without burning them in the crocks.

Muchas Gracias, this execellent way of cooking beans..

Not as tasty as I would have liked and although I soaked and cooked them all day, they were still not soft enough for refried beans.

I found these to be pretty bland. If I made them again, I'd add lots more seasonings to them.

This is my first unfavorable review! I came home to a pile of burnt on the outside, uncooked on the inside beans. This recipe needs more water if it will be on high for 6 hours.

They were ok. I soaked the beans for 14 hours and cooked on high for 8. Didn't touch them. They were really pastey and i don't think that they were cooked long enough. I will stick to my recipe.

this recipe is simply wonderful! some of the reviewers mentioned they preferred more spice so i took the hint, added extra garlic & doubled the onion. i also only drained off 1/2 the liquid, did a partial mash & topped the beans with a small amount of grated cheddar cheese. you'll discover this recipe comes out very similar to refried beans. the next time i'm planning to find out how good these beans will be if served whole. thank you brandi!

This was the first time I have ever tried to make refried beans. I made them for my annual cinco de mayo party. I soaked the beans for 8hrs and then put them in the crock pot for 6hrs. The beans were very easy to make however I wasn't crazy about the taste. They could have used a litle more spice. Maybe next time I will add some more onion and some chiles. Overall not bad, just a little bland for my tastes.

These were "Super", but could use alittle more spicing up! Needs lots of salt & more garlic. I also mashed them & put them in a cassarole & pu cheese on the top & baked in a warm oven untill the cheese melted.