Reviewed: Apr. 24, 2009

Perfect! Used 16oz bag of red beans and it worked great.

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christian1

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 22, 2009

I make these a lot. I have made with water, and with chicken broth, and there is no mistaking that the broth is best. I always use cumin, and chili powder, and when cooked and ready, I use a large spoonful of Goya's Manteca. The flavor this adds in unreal. In Mexican households, that is the way to do it.

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raulmiamibeach

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Reviewed: Apr. 20, 2009

This is a great recipe. It is a hit with everyone, no matter where I serve. It's so easy to make and the taste is quite authentic. It's especially nice when cooking for folks on restricted diets, since it is fat-free. I usally save extra 'broth' in case I have left-overs, so I can add some when I reheat.

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auntejones

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Reviewed: Apr. 19, 2009

good recipe! Will use half the onion and no cummin next time so i can taste more of the bean.Spicy and good.Used less salt which didnt bother me.will go good with my spanish rice 2 and tortillas.Yumm!!

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The Nibbler

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

Finally! A refried bean recipe that worked for me! These were delicious. I didn't chop the jalapeno - just quartered and sliced into 2 pieces. I soaked the beans overnight - that wasn't clear in the recipe, but I did it, and also waited until the last hour of cooking to add the salt, to keep the beans from getting tough. Perfect! Thank you!

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AEVANS28

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Reviewed: Apr. 17, 2009

Fantastically delicious! I reduced the amount by 1/3 and used 2 cups of beans and accordingly decreased all measurements by roughly 1/3. The only change I made was the addition of one bouillon cube. I cooked the beans on low (my slow cooker tends to get too hot so I did not bother with high heat) and the beans were ready in the time in the recipe. I did not mash the beans, however. I ended up surving them whole with their sauce over Mexican rice.

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CareerMom

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

Awesome and easy. I got all the stuff out to make and realized I didn't have a jalapeno pepper. So I threw in some chopped orange pepper I had on hand and some chili powder. I also used two cans of chicken broth for some of the water. This was fabulous and I will definately make again....with the jalapeno! Thank you for sharing.

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Apr. 13, 2009

i found these to be a bit bland, but they were easy to make. it makes a good basic recipe, next time i will add more flavor with tomatoes, cheese, etc.

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TALULABELLE28

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Apr. 7, 2009

What a delicious combination of flavors! Loved it!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 3, 2009

Absolutely delicious! If you find you don't have the full eight hours, you can bring the beans to a boil and then add them to the crockpot with fresh water and the other ingredients. Every time I make these I add something different (chopped tomatoes, a can of diced chiles, etc). I love, love, love this recipe!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Mar. 31, 2009

Made a LOT!! Did not use the pepper or cumin- did not have them on hand. Turned out great. Very easy and tasty!!

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Michelle

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

Delicious! I usually buy the Old El Paso refried beans from the can. These are comparable, even better tasting and extremely easy to make! I only used 1 tbsp of minced garlic and used a dash of chili flakes instead of adding the jalapeno pepper. Also, they do seem a bit salty and I only added 4 tsp. of salt. Next time I think I'll only use 2-1/2 tsp. of salt. Great, easy recipe! I'll definitely be making these again, and again!

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gchic13

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Reviewed: Mar. 30, 2009

These came out better than I expected, but they're not quite up there with *real* refried beans. The flavor was a little bland (which can be fixed post mashing, to some degree) and the texture wasn't quite as smooth without the fat. Still, much cheaper and healthier than the canned ones. I froze half the batch and when thawed, they were a little on the thin side, but still usable for most purposes.

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DJRM77

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

These were so easy to make and so good. Hubby and I thought they are better than the store bought. I followed the recipe exactly and they were done perfectly after 8 hours in the slow cooker. I made them a day ahead, mashed them and saved some of the liquid for reheating before serving. The flavors of the onion, garlic and jalapeno really came together from sitting overnight. I will make these again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

I halfed the recipe, but still added more spices then listed. The texture was great, just like the Mexican resturants, BUT there wasn't alot of flavor. It tasted good with feta cheese and salsa in a burrito! It almost seemed like it needed cheese, cream cheese, or something to add flavor to the beans. This would be a good way to make a dip.

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Crystal543

Living In: Spokane, Washington, USA

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Reviewed: Mar. 28, 2009

Amazing Idea!! I'm so glad I tried this - we love beans (inexpensive and healthy) and this is a super easy recipe!! There is plenty to freeze and have again and again. Thank you for posting!

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