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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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 17, 2009

These were really great! This was the first time that I have made beans from scratch and it was super easy. Love how I can mash to the consistency that I like. I didn't have any fresh jalapenos so I added a half of a can of green chiles. We had a lot of leftovers because only two of us but I have froze the other half and can't wait to defrost.

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Mama to JRG

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

These were good but something about the taste was a little off to me. I would make them again in a pinch but prefer canned ones.

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iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 17, 2009

These are wonderful! I have made them several times now and my whole family (even my toddler) loves them. I double the recipe with a 2 lb. bag of pintos and freeze them in containers so I always have them on hand. I chop the garlic, jalapeno and onion in the food processor and I use less salt. Delicious!

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SCRAPBOOKWORM

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Reviewed: Jun. 16, 2009

These where yummy. Who knew mashed beans could taste so good? I used the black beans I had on hand and used half chicken stock & half water. It made a huge amount. Used part to make a layer burrito dish and ended up freezing the rest. I agree with other reviewers...cut back on the salt.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jun. 13, 2009

So good, so good, so good! I made these today to go with mexican rice and grilled chicken and they were delicious. I could have eaten them on their own in a flour tortilla they were so flavorful. My husband couldn't get over how good the beans were. I used 3 tsp. salt per other reviews and 1 tsp. cumin just because that's what we like. Great recipe and cheaper and so much better than canned refried beans. Worth the effort too.

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

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Reviewed: Jun. 10, 2009

Made this to use up a pound of black beans that I found in my pantry. I did soak the beans overnight before putting in the crockpot. My house smelled like beans all day! This was a very easy and economical way to make dried beans, I will be using this technique again. Thanks!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Jun. 4, 2009

I used a pressure cooker instead of the slow cooker and the beans are delicious! Great recipe and much healthier than the canned refried beans. I will never buy a can of refried beans again.

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