Reviewed: Nov. 9, 2009

Delicious! I had a 'mexican night' for my family and friends and made these along with enchiladas, guacamole, salsa, tortilla chips, etc. They were a huge hit and a great healthy alternative to the canned kind. I followed the recipe exactly and loved it, although i did find it needed to be cooked a little longer - closer to about 20-25 mins to make sure the liquid cooked out enough to reach the desired consistantly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2006

I agree that less tomato paste and broth should be used. I plan to try this recipe again, but reduce each of those ingredients by about half.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Whitewood, Virginia, USA

Living In: Irvine, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2006

I agree that you don't need nearly as much tomato paste nor broth. The flavor wasn't too bad, but I think I'll just stick to the canned stuff.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2003

Too runny. . .but, you might be able to add sour cream and make a good bean dip. Thanks, Nannie

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NANNIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2002

I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwise, it was quick and easy.

Was this review helpful? [ YES ]
7 users found this review helpful