These turned out really good. My family ate them in bean burritos last night with chopped tomatoes, shredded lettuce, shredded cheddar, avocado, and sour cream. I omitted the jalapeno, otherwise they would've been too spicy for my 5 year old. To clarify, the halved onion completely disintegrates while cooking--I was worried about having a hunk of onion, but it works just the way it's written. Also, I used 1/2 of the salt--you can always add more salt once they are done, but I didn't. Once cooked, I poured the beans into a collander and allowed some of the juice to drain off, otherwise they would have been too wet for burritos. I then mashed them with a potato masher several good times, and they were great. Next time I make these, I'll try the black bean/pinto bean combo that others have suggested, and I may also add some reduced sodium taco seasoning instead of salt for more flavor. These are a fabulous substitute for canned refried beans, and I plan on freezing the leftovers for another meal--this does make a lot!
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These turned out really good. My family ate them in bean burritos last night with chopped...