Reviewed: Oct. 27, 2009

Gave it 4 stars, because I had to add a bunch of seasoning to the mix. Added cumin (2 tsp), chili powder (1 tsp), and salt (2 tsp) and it was still a little bland. Then I added some homemade taco seasoning (2 T) and cayenne (1/2 tsp). DELICIOUS after the seasonings were added! This is a great building block recipe. You can spice up or down. Yummy!!!

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FIGHTPILOTSWIFE

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Reviewed: Oct. 5, 2009

This was great!!! I added some salt to the beans in the last hour and it really made a difference.

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LAVOHNC

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

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Reviewed: Nov. 6, 2008

Love these beans! I always substitute canned beans instead of dry beans to save time.

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: Nov. 3, 2008

These are great - they taste like the beans at our neighborhood Mexican place. I trimmed most of the fat off of my bacon and added a little diced ham that needed to be used. I also left the lid off for the last hour, stirring occasionally, to thicken the 'sauce' a little. We added a little s & p, and some hot sauce when it was served. I halved this recipe this time - and wish I hadn't. Next time I'm going all the way so I can have some leftover. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2008

Excellent! This recipe is now a staple of mine.

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suwheet

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Reviewed: Jun. 1, 2008

Loved this recipe. Made some changes and they tasted like the restaurant ranchero beans. I presoaked the beans by putting them in hot water and letting them sit while we went to church (I actually goofed and threw 1/2 pinto beans and 1/2 blackeyed peas by mistake, but it turned out great!) When I got home around 2ish, I transferred them (with their liquid) to the crockpot. I added 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder and 1 tsp bacon grease (didn't have bacon). I let this cook for a couple of hours and then added a large handful of fresh chopped cilantro. (I didn't use the jalapeno or tomato.) I added salt (about 1/2 to 1 Tbl)to taste near the end of cooking time. It took about 4 hrs to get a great tasting bean with some juice. You could drain and mash (I "mash" in the blender with some liquid) to get refried beans - might try that with some leftovers, if there is some! Great recipe! Did cut in half though!

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tlwilkins

Cooking Level: Expert

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Reviewed: May 11, 2008

OMG...these are SOOO good. I was in a bit of a hurry, checking side dish recipes to go with my carne asada tacos, at 4:00 pm on a Sunday. I happened, though, to have canned pintos in my pantry. I followed the recipe substituting the canned pintos. YUMMY! My sweetie loved them too!

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HopeLivzOn

Cooking Level: Expert

Home Town: Martinez, California, USA

Living In: Oakley, California, USA

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Reviewed: May 7, 2008

I used this recipe for our Mexican Fiesta and it was an ok dish. I ended up with a ton of leftovers and it turned out to be more of like a refried bean consistency. So because of that I used the leftover beans to make a 7 layer taco dip and they made a better comeback and because of that I just made different bean dips with this recipe.

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Mrs.Crystal

Cooking Level: Beginning

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 9, 2008

The recipe serves up a very tasty bowl of beans! I grew up on these types of beans and this recipe rates up there in the "Like Mama used to make". It is easy to follow with simple steps. The servings are hearty and can serve as a meal all on its own. Anyone interested can mix the leftover beans with chorizo sausage on tortillas and make another great meal

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JPCantu

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Reviewed: Dec. 2, 2007

We have eaten these for about a week now. Delish! They go with so many meals. Even had them at brunch with egg tacos. Used a little bit of worcheshire. Lots of garlic. Some of our homemade salsa. Cooked them longer than suggested. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2007

Was really hungry for a warm pot of beans and this did it! Had no fresh tomato so put in a can of diced with green chilie. Also soften up a couple of cloves of minced garlic with the onion, jalapeno and bacon. These were seasoned just right!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Sep. 30, 2006

I love refried beans but these didn't turn out very well. Not creamy enough, kind of gritty. And very "beany" tasting. Like pinto bean soup tastes instead of like refried beans taste. Don't know what it would need to change that.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Aug. 7, 2006

Okay not great.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jul. 3, 2006

My husband called these beans "southwest" style, rather than Mexican, but he loved them. He did suggest using a smoked hamhock rather than bacon. Very tasty without being too spicy for "northerners".

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janine

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Reviewed: Mar. 30, 2006

I followed the recipe exactly, but didn't taste it much as it was way too spicy for me. Husband gave this 3 stars and said it didn't really taste Mexican, and that it would have been better without bacon, perhaps with some lime juice (which I didn't have, unfortunately). Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 5, 2006

I loved these beans but my husband hated them due to the cilantro! Followed recipe exactly except used a serrano pepper with seeds and membranes instead of jalapeno because I had one that needed to be used. Just a little bit of subtle warmth. Will probably make again without the cilantro.

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COGRANDMA4

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Reviewed: Jul. 16, 2005

very tasty and thankyou for sharing

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CLAIRTEE3

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Oct. 18, 2004

These were very good and easy..I cut the recipe in half since it was serving for 24..made plenty for 8-12 people. Also I soaked dry beans overnight and then cooked in crockpot with all ingredients all the next day adding a teaspoon and 1/2 of cumin which I think gave it more flavor..seemed a bit bland without...they were great..a keeper!

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TISALASKA

Cooking Level: Intermediate

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