The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Mar. 19, 2009
These refried beans were wonderful! I didn't have any jalapeno peppers, so I stirred some chili powder into the finished beans instead. This recipe also calls for way to much salt. I cut the amount in half (2 1/2 tsp.) and they tasted great! This is such a wonderful and easy recipe!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 18, 2009
I LOVE these and have made them a few times now. I use half the garlic and only a teaspoon of salt(I only add salt after the beans are tender). I use pickled jalapeno slices-about 5 slices- which are easier and the bit of vinegar adds great flavor. I use my hand blender but don't completely blend everything. I add some cheddar cheese right before serving and I make my homemade soft tortillas. Some lettuce and onion on the side--nothing better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 16, 2009
I used chicken broth as well. I used the slow cooker but I did it for 4 hours on high because I didn't have the whole 8 hours to wait. My husband raved about them! He said to make those over canned ones always.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 15, 2009
I love these refried beans. They are easy to prepare and they taste great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 13, 2009
Love it! I didn't change a thing, there was no need. This is an excellent recipe.
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Cooking Level: Expert

Home Town: Griffin, Georgia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 10, 2009
This wasn't just a fail it was an Epic Fail. That is waaaaay to much pepper. I felt like that's all it was, beans and black pepper. I followed this recipe to a T and i wont even attempt again..
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 8, 2009
Great recipe I didnt change a thing & my whole family loved it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 6, 2009
I add in more chicken buillon granuales than asked for. Delicious. Sometimes I leave them whole, sometimes I use my emulsion blender to make them creamy. Good either way. Thanks!
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Cooking Level: Expert

Home Town: Newnan, Georgia, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2009
These were yummy...next time I want to try it with a whole pepper and maybe a bit more cumin, but I like spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 3, 2009
This recipe rocked! I omitted the cumin, used 1/2 serrano pepper (because I prefer serrano peppers) and have thought about adding a slice of bacon for additional flavor. The beans are very tender and you can mash to your desired texture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 3, 2009
I'VE MADE REFRIED BEANS FOR YEARS- BUT I REALLY DIG THE CROCKPOT TO DO THEM INSTEAD OF THE STOVE- FREES UP MY TIME AND MY STOVE- I DID NOT ADD JALAPENO- BUT IT MIGHT BE GOOD- I DID HOWEVER ADD A LITTLE OIL FOR FAT-YEAH, I KNOW, NOT AS HEALTHY FOR YOU BUT A LITTLE ENHANCES THE FLAVOR!! IT WAS EXCELLENT- THANKS!!!
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Cooking Level: Expert

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2009
Super easy and way better/cheaper than canned refried beans. I cut the recipe in half but still used the whole jalapeno and it still wasn't spicy, so don't be afraid.
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Cooking Level: Intermediate

Home Town: Forestville, California, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Photo by Valerie's Kitchen
Reviewed: Mar. 1, 2009
I love the idea of making refried beans from scratch. I used a weak chicken broth instead of water and added a bit of chili powder (1 tsp.) and doubled the cumin. Only added a little salt while cooking so I could taste and add as needed after. We don't like things too hot so I used some pickled jalapeno rings diced up in place of the fresh jalapeno. I think green chiles would be good too. The only reason I'm rating this 4 stars is because I felt the beans needed to cook WAY longer than stated here. I started it at 8:30 in the morning thinking I'd be ready to mash them up by 4:30 that evening. Luckily, I didn't need them that night because they needed more time. At that point I turned my crockpot down to low and let them go overnight. After cooking all night the color had deepened and they were a nice texture. I didn't get around to mashing them till that afternoon and they were perfect. They are in the fridge now to be used in a recipe later this week so I saved some of the cooking liquid to thin them if necessary on the reheat. They tasted really good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 28, 2009
The consistency was good but I did not like the flavor. I'm not sure what restaurants people are talking about but these do not taste authentic. My husband is mexican and he did not like these at all. I will not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 27, 2009
Excellent! Modifications: skipped the garlic and added some veggie boullion cubes. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 27, 2009
Excellent and so easy!
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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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