I started making this recipe when we were living overseas, and refried beans were very difficult to find and very expensive as well. I liked it a lot as written, and since I am watching sodium, I halved the salt. It works well with other beans, too. When elecricity was iffy and beans didn't completely cook, I finished them in a pressure cooker in few minutes. We are back in the states now and I still make them, but I add a small can of chipoltle peppers. Much better than canned, all the way around. Sometimes I cook them in chicken broth and beer and omit the salt. You don't have to mash them. I use this recipe for black beans to replace canned beans in recipes for much more flavor.
Was this review helpful?
1 user found this review helpful
I started making this recipe when we were living overseas, and refried beans were very...