The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2009
So easy and so yummy! I cannot wait to try it black beans.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2009
These were very easy to make and good when mixed with something else like mexican rice but on their own they were very bland.
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Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 22, 2009
This is delicious! I make it with black beans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 21, 2009
My 16 year old loves Mexican food, especially refried beans. She made this recipe to go along with chicken chimichangas. We agreed they tasted as good as her favorite Mexican restaurant. It was great to be able to throw all the ingredients in the slow cooker and forget about them for awhile. It takes advance planning but it's worth it. We also found that it was important to have the extra broth, as the recipe states, to keep the beans from being too dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 21, 2009
Wow! Soooo yummy! One hint....the reserved liquid was so tasty I heated in a saucepot and added small shell pasta for a unique soup offering. Again, the beans are awesome. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 20, 2009
This works perfectly with dry black beans as well!
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Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 16, 2009
Turned out well. Much better than canned. Will make again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 15, 2009
These did not turn out good for me. I actually add two seeded and chopped jalapenos to get more flavor. But they turned out to be very bland.
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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 14, 2009
I love these. They freezes very well and work nicely as the base for bean soup.
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Cooking Level: Beginning

Home Town: Bucaramanga, Santander, Colombia
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 14, 2009
This was very good. And you really can't tell the difference between the taste of this recipe and "refried" beans. Always happy to find a healthy alternative that tastes as good as the original. Good job!!
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Cooking Level: Expert

Home Town: Glendale, California, USA
Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2009
These beans were wonderful. I am living abroad and can't buy the canned type, so I cooked these overnight in my crock pot, and then mashed them up to make them smooth. They smelled wonderful as they cooked. I might cut down on the onions, but my variety may have been a little stronger than some. I made a delicious layered bean dip with these and all my guests loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 11, 2009
Oh.. My.. God!! These are fantastic!!! My kids didn't like me trying to replace the canned beans they are used to, and every recipe I tried they thought tasted "too bean-y". But this is phenomenal!!! My hubby and kids will even look for leftovers in the fridge to heat up just for snacking. Praise to you!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 11, 2009
Wonderful! I have made these twice and made a refried bean eater out of my husband. They have so much more flavor than anything out of a can. I did add more jalapenos than stated, 3 seeded and halved. My crop this year was milder than normal. Also added 3 giant cloves of garlic, equal to apx. 2T chopped. Add the salt AFTER cooking the beans, you shouldn't cook beans with salt, makes them tough. I only needed to add 2t, not 5. Yummy, yummy. Can hardly wait to have Mexican night again!
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 6, 2009
Very good! I left out the jalepeno since I didn't have one. It was very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 5, 2009
I love these beans - and my waistline does too! They are yummy before mashing or mashed with or without some cheese melted on top. Thanks for sharing!!!!
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Cooking Level: Intermediate

Living In: Trinity, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 3, 2009
Awesome recipe! I didn't use jalepeno, but did use red pepper flakes to add some heat. This tastes so much better than canned refried beans and is painfully easy - I don't think I'll ever go back to canned refried beans. Update - just made this, using about 2/3 chicken stock and 1/3 water. Makes a BIG difference!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 1, 2009
This recipe was delicious! I did add one can of black beans. It was very salty so next time I wont use the amount that was in the recipe. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 31, 2009
These were great! Made as written except I added 1 whole pepper with seeds and reduced the salt to 3 teaspoons as recommended by others. I cooked these on the stove for about 3 hours. After mashing and tasting, I had to add salt.I think the 5 teaspoons would have been right for us. I use coarse Kosher salt and that might make a difference. The beans made some wonderful tostadas for my husbands birthday. This is how I will make my beans from now on! Thanks for a great recipe.
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Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 29, 2009
I really like this recipe with one exception- not soaking the beans in water overnight gave me terrible gas! If I soak them there doesn't seen to be a problem though.
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 29, 2009
They were good but I think I would have preferred more flavor and zip. I will make them again. I loved that you could make them in a slow cooker. Also, I tried mashing them down with a spoon because I didn't have a potato masher and they were still lumpy. Not a big problem, still yummy, but something worth noting.
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Cooking Level: Intermediate

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