Reviewed: Oct. 11, 2009

Awesome!!!!! I used chicken broth in place of the water and omitted the salt entirely. I also sauteed the onion and garlic (5 cloves) in olive oil. Added it all to the crock pot and threw in 5 slices of partially cooked bacon. YUMMY!

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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Oct. 10, 2009

Great recipe that's easy and authentic! I made this for a party to go with my home made enchiladas. It was a huge hit and there were no left-overs. I'll try with black beans or a combo of black and pinto next time like others have suggested.

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rtinnova

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Reviewed: Oct. 10, 2009

came out perfect. great taste and flavor.

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Biggles

Cooking Level: Intermediate

Living In: Milford, Connecticut, USA

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Reviewed: Oct. 5, 2009

AWWWEsome, my daughter loves refried beans.A FRIEND OF MINE IS MEXICAN AND THESE TASTE JUST AS GOOD AS HERS,AND THERE THERE LESS TIME CONSUMING.FOLLOWED EVERYONE ELSES ADVICE AND REDUCED SALT TO 3 TSP. WILL REDUCE IT A LITTLE FURTHER I THINK.COOKED IT ON HIGH AS SUGGESTED AND WENT TO WORK.

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bre

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Reviewed: Oct. 3, 2009

I cooked this on low since I was gone more than 8 hours then turned it up on high when I got home so the final mix was soupy but absolutely wonderful. This would make a good bean soup or if thickened further as it was intended, serve as a side of refried beans. Love it!Love it! Love it!

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momoftwo

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Dexter, Iowa, USA

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Reviewed: Oct. 3, 2009

Made this for a taco party, and everyone loved it! They said they were the best beans they had ever had! Made them the exact why the recipe stated and it was so easy!!

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cames

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Reviewed: Sep. 28, 2009

If I could give these 6 stars I would. I made this exactly as stated in the recipe with the exception of only mashing about half of them (they were great both whole or mashed). My boyfriend said they were better than his grama's, which is a huge compliment beacause she's a great cook. This is my new go to recipe for dried beans. I can't wait to make them and serve them whole with some homemade cornbread.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Sep. 25, 2009

These are seriously FABULOUS - and so, so easy! The only thing that I changed was to reduce the salt to 2.5 tsp. (glad I did!), and use 1.5 tsp. cumin instead of 1/8 tsp. This was just right! After I drained the beans, I didn't have to add any of the bean water back in. Used the potato masher until the beans were just chunky enough to our liking. SO GOOD! Like so many others have said, I'm done with canned beans! Oh, and I love that these are so healthy AND vegetarian!

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Jessica

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 21, 2009

I found this to be very very good. Healthy. Read the label on refried beans and you will be happy to make your own the way you want too. Any recipe can be altered but not a can of something. You can use any kind of dry beans that you want. Black beans turn out just as good if not better. God Loves!!!

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Holly

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Reviewed: Sep. 21, 2009

I love this recipe! I used beef broth instead of water and put extra jalepeno in. I freeze the leftovers for the next time we have mexican. I also reduced the amount of salt. Thanks Chef Claude!

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heatherandjohn

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Reviewed: Sep. 17, 2009

This is easy and delicious! I did mine on the stove top and the flavor was great. Thank You, Shanna

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slcox71

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Reviewed: Sep. 16, 2009

I made these for a Mexican potluck lunch at work. It is a very easy recipe and was very good, the only changes I made were to use half water and half low sodium chicken broth, and cut way back on the salt, added it later to taste. I think next time I will make a few more changes. I will add one to one and a half jalapenos, double the garlic and the cumin. Definitely a good recipe, and can be adjusted easily to one's tastes. And, definitely do not mash the beans too much, leave them a bit chunky, a much better texture.

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KerryElizabeth

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Sep. 14, 2009

Phenominal! Great taste, better than most restaurants. I don't know why everyone doesn't make them like this. :-) I did add a chicken boullion cube with the water (just one) to give it an extra punch.

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Sep. 14, 2009

Amazing - I substituted chicken stock for water. Then took part out and heated up with cheese, milk and a little bit of Crisco - everyone loved both versions.

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Lynne

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 13, 2009

Cumin isn't an option its a must and much more of it! I add almost 1 tbsp of it along with 1 tsp of taco seasoning for more flavor. Love refried beans (all recipe search enchillada sauce for a topping, and add a tbps of cheddar and you've got pintos and cheese) freezes well, a great meal, a great appetizer, etc etc love it!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Sep. 13, 2009

Very good!!! I made these the other night and they were just as good heated up today. I took some advice from other members and used a can of diced green chilis and I didn't have chicken broth, but I used chicken boullion with the water to make the broth. I omitted the salt. My kids loved them. While mashing them with my wonderful kitchen aid, I added about 1/3 cup of butter instead of the liquid. You know butter, it makes EVERYTHING better :)

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SKorner

Cooking Level: Expert

Home Town: Santa Clara, California, USA

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Reviewed: Sep. 13, 2009

These are fantastic! The best part was that all you have to do is put them in the crock pot and walk away, can't be easier! I did use all black beans, because that was all I had on hand and it worked perfectly. Can't wait to try this with pinto beans :)

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Reviewed: Sep. 11, 2009

These were as good as the beans we had on the snorkel trip in Cabo. They were wonderful and soooo easy. Definitely stick to 3 tsp of salt.

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mel

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Reviewed: Sep. 10, 2009

What a fantastic, simple recipe. I'll NEVER BUY CANNED BEANS AGAIN. Thank you for sharing your awesome recipe.

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Kristie

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Sep. 10, 2009

Awesome! I used all black beans and replaced six of the nine cups of water with vegetable broth - and it turned out amazing. I used garlic powder (which didn't add much taste) and would have preferred more cumin. But all in all - best refried bean recipe ever!

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Carrie

Cooking Level: Expert

Living In: Quebec, Quebec, Canada

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Refried Beans Without the Refry

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