Reviewed: Jul. 28, 2009

I just made this recipe on Sunday and got all good reviews. I actually don't like beans whatsoever and don't eat them at all but my boyfriend loves them so I looked for an easy recipe to make them for him. I did what other reviewers said and did 1/2 pinto and 1/2 black beans and it went over really well. My boyfriend and my family loved them......thanks so much for the recipe :o)

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ZOE77TB

Cooking Level: Beginning

Living In: Bergenfield, New Jersey, USA

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Reviewed: Jul. 27, 2009

I was tired of buying the salty canned beans from the store so I tried this recipe. OUTSTANDING and I can customize it just how I want it. I eliminated all the salt and used 4 cups of light chicken broth, which added a tad of sodium. I also left out the onion (don't like them much) and added tons of fresh garlic (whole cloves) and, (the best part, I think) rosemary. When eaten with some Tabasco sauce, it adds just enough salt. Thank you so much for this recipe!!

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Cara

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

very versatile. i have made this three times since getting the recipe off of the site. first time exactly as written, it was a little too spicy for my tastes but there was none left at my family gathering. Second time used less jalepeno and put a little chili powder in after mashing, very good. Third time used a little butter, and a tblsp of sour cream. topped with cheese at the end it was super good.

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 24, 2009

When you're making refried beans, it's best to not put the salt in until after the beans have cooked, otherwise, like corn, the beans stay pretty hard. I found that out when this sort of thing happened to me, and I looked up other recipes online and one said this. So, as long as you keep the salt out till the end, and reduce it a little, this is a great recipe! Just enough jalapeno to give it a little zest, but not enough for it to be too spicy. Thanks!

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palmer

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Reviewed: Jul. 24, 2009

VERY yummy and easy to make recipe! Served 9 people with leftovers and all raved about it. I used 2 cups chicken broth, then 7 cups of water and added the cumin. Thanks to other reviews I only used 3 tbsp. salt and added some Mexican blend cheese into the final product. I will never eat canned refried beans again!

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BARBRA76

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Reviewed: Jul. 23, 2009

I have tried several crockpot refried beans recipes, and this one is by far the BEST and the EASIEST!! Next time, I will put in the whole jalapeno since we like spice and half did not spice it up, just flavored it well.

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LOVETHECOLD

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Reviewed: Jul. 23, 2009

A little too salty, even for a salt lover, but a great recipe & healthier alternative to canned refried beans.

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libbyryankern

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Reviewed: Jul. 22, 2009

OMG this was sooooooooooo good!! just the right combo of spices...so long canned refry bean!!!!!

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cole

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Reviewed: Jul. 20, 2009

Mucho Gusto! Perfect recipe. Lots of room for variation with the beans. I've used 1/2 black and 1/2 pinto, all pinto and also with all white peruvian beans. An immersion blender works well to mash the beans. Highly recommend!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jul. 20, 2009

Wonderful! I was pretty daring, I have never made refried beans before and made these for 20 guest, they turned out SUPERB!!! I used a can of chiles instead of jalapenos and used more garlic and more cumin. They were delish!!!

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Ms Em

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Reviewed: Jul. 15, 2009

These are incredible. I followed the recipe almost exactly, except I didn't measure the garlic (I used 5 - 7 cloves)and I didn't have a fresh jalapeno so I used a can of diced green chiles. I also used 2 or 3 chicken bullion cubes to cook the beans in broth and omitted the salt because there's plenty of sodium in bullion cubes. The beans are so good! They're super easy to make and take no prep time at all. It's nice to know exactly what's in them and that they are fat and perservative free. It makes me feel like I'm eating a little healthier. At first we just ate them plain as a side dish, but they were so good that we used them in tacos and burritos. Super YUM! Thanks Chef Claude! This recipe is a keeper. We ate the last of the first batch last night and I've already got more cooking in the crock pot this morning.

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Suzanne

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Reviewed: Jul. 10, 2009

I used the crock pot. I used a can of roasted green chilies and some veggie broth with water. This will be the new bean staple in the house. Loved it!

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SukieSue

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Jul. 10, 2009

Very good. I made it in the crockpot "Beef and Bean Chimichangas" and "Burrito Pie."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 5, 2009

I love this recipe. it is super easy and the resulting beans are flavorful and creamy. I reduced the salt by half and used the whole jalepeno pepper. I have used these beans spread over corn tortillas and toped with a poached egg for breakfast, as a dip with chips, and in burritos! these are fantastic!

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soupson

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Reviewed: Jul. 2, 2009

I made the recipe exactly as written, and am thrilled! Inexpensive, easy, low-fat (which is usually practically a dirty word meaning horrible), and DELICOUS. Will make this often. Thank you so much!

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sauced1

Cooking Level: Beginning

Living In: Boise, Idaho, USA

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Reviewed: Jul. 1, 2009

I made this quite a bit over the recent months & learned that it's quite good if we leave the pepper out altogether. Even cutting it down to a quarter we were still overpowered by the taste of the pepper.

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J Gonzales

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Reviewed: Jun. 26, 2009

These were much better than the canned stuff but too salty. I will cut the salt in half next time

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5sons

Cooking Level: Expert

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Reviewed: Jun. 26, 2009

So easy and so very good!

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merlie55

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Wamego, Kansas, USA

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Reviewed: Jun. 22, 2009

A good recipe. I did however make a few changes. I used 1/2 chicken broth instead of 1/2 water for a little more flavor. Also omitted the jalapeno. And I'd use a little less regular salt and substitute with season salt and/or garlic salt. Other than that, it's a great recipe. I used have for burritos and the other half I reserved the liquid and had over rice. A keeper!

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HotGyrl1277

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Reviewed: Jun. 19, 2009

Awesome! I will make these many times in the future. Following others advice, I used 6 c. of chicken broth and 3 c. of water for the liquid. Since the broth would increase the salt taste, I only put in 2 T of salt. Next time I would increase jalapeno to 1 full jalapeno w/ some seeds for a bit more spice. I also did not need any of the leftover juices once mine were mashed.

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