Reviewed: Feb. 22, 2012

These refried beans were just like you get in a Mexican restaurant. They had a great depth of flavor and tasted rich and slow cooked. I used regular bacon because that is what I had in the house - it gave the beans a nice smokey flavor. I left out the salt since I used regular bacon and it was fine. I left the other ingredients the same, but, used (2) cans of black beans and ended up using close to 2 cups low sodium chicken stock. I would definitely make again, but, not on a week night. It was worth the wait, but, took a long time to get to the pefect consistency.

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Reviewer:

happyschmoopies

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Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

Reviewed: Jan. 16, 2012

Used smoked bacon that our neighbor makes. Had to cook longer than stated to reduce fluid, next time I will add less chicken broth. Instead of using potato masher, I put the whole mixture in food processor. Flavor and texture excellant. Agree, may never buy canned beans again.

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Boomer's Wife

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

THESE WERE DELICOUS!

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BrittanyC

Reviewed: Nov. 30, 2010

This recipe was amazing! The two of us finished the whole batch in ten minutes!

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Jourtney59

Reviewed: Mar. 10, 2010

Absolutely delicious! I used regular bacon, just because hubby likes it better. After trying this, I don't think I'll ever buy canned refried beans again!

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Reviewer:

Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Vienna, Virginia, USA

Reviewed: Jan. 10, 2009

These beans were good - but..... I was skeptical about the bacon in refried beans. I should have followed my instincts. Maybe I shouldn't have followed a few reviewers advice and added in the cooked bacon at the end of cooking.It added a very strange texture that did not go well with refried beans. I tasted it before I put the bacon in and loved it - would have given it 5+ stars. It was similar to the beans you can get in many authentic mexican restaraunts. It also took considerably longer to cook than stated. Once adding in the chicken stock it took a little over 2 hours. So that was 3 hours total for a side dish. However, the time issues didn't bother me as much as adding in the bacon ruined the dish. Perhaps putting the bacon in at the beginning of the cooking process would have changed the end result. But bacon in this dish is not needed. The cilantro is a must. I have made this dish several more times with out the bacon - 5 stars for sure. I always double the recipe and use the leftovers later in other dishes.

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Reviewer:

gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

Reviewed: Nov. 16, 2008

The only thing I changed was to use real bacon as opposed to turkey bacon. The recipe was delicious and recived compliments from everyone at the dinner party!

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Reviewer:

kmuller

Reviewed: Aug. 27, 2008

Loved it. I used turkey sausage instead of the bacon and used less celantro. Yum!

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Reviewer:

bratschmom

Cooking Level: Intermediate

Reviewed: Aug. 13, 2008

Wonderful taste! I rinsed the beans first and omitted the salt. Even with doing this I found it tasted fine. I also added a bit of cumin. I will make this many, many more times I am sure!

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