I used the recipe to cook beans to make refried beans. I mainly just followed the measurements. About half way through cooking I had to add about 4 more cups of water because they were getting too dry though they were in my dutch oven. After that I kept cooking them til reduced and they were soft and creamy like restaurant-style refried beans. I used about half the amount of garlic (but next time I'll go ahead and use the full amount) and a whole yellow onion because it was all I had. Instead of adding mozzarella cheese I used 1/3 round "brick" of quesadilla cheese. I sauteed the onion in a tablespoon of bacon grease and 2 teaspoons of cumin, 1 teaspoon of smoked paprika and 1/2 teaspoon of marjoram and 1/2 teaspoon of thyme. I used about 2 teaspoons of salt at the beginning and added another teaspoon at the end and for us, that was plenty salty.
I'll definitely make this again. I had about 10-12 cups of cooked, refried beans and very little work. You just have to check on it to make sure the beans aren't getting too dry or sticking/scorching.
(I read in a review that you should only add hot water/broth to beans after they've started and I did that and my beans were very creamy and smooth)
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I used the recipe to cook beans to make refried beans. I mainly just followed the...